In the novella, “A Bitter Wind,” set largely in 1897, Mary helps a newly-arrived picture bride, Amelia Morgan, solve the mysteries of her fiancé’s death, his homesteading neighbors’ bitterness, and her own future. Early in the story, Mary is about to leave St. Peter’s Mission, where Amelia has been staying with the Ursuline nuns, to continue her mail route. Amelia asks Mary to deliver a basket to her fiancé, George Reynolds, with a letter and an apple butter pie.
An apple butter pie? Where had that come from? I had no idea—in fact, I had to google it to see if such a thing really existed.
Reader, make yourself an apple butter pie as soon as you can. The pie photographed uses apple cranberry butter, not something Amelia would have had unless she brought it west with her—but given the woman’s resourcefulness, I wouldn’t put it past her. Both apple and apple cranberry make for a quick, easy filling, bursting with rich fall flavor. It’s the texture of a custard or a pumpkin pie. I am happy to tell you that it also goes beautifully with coffee for what my sweet hunny calls “breakfast pie.”
What is your favorite pie? One lucky reader will win a signed copy of All God’s Sparrows.
PS: I finally figured out how to embed a PDF of the recipe for easy printing. Scroll down to the 💕 for the link.
Apple Butter Pie
dough for a single crust 9" pie (I used the classic Williams Sonoma recipe)
2 large eggs
1/2 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
1/2 cup apple or apple cranberry butter
2 cups half and half
Heat oven to 375 degrees.
Prepare the pie dough and press into a 9" glass pie plate. Refrigerate while you make the filling, to keep the butter in the dough cold.
In a medium bowl, lightly beat the eggs with a whisk. Add the sugar, cornstarch, cinnamon, and apple butter. Mix well. Whisk in the half and half.
Pour the filling into the unbaked pie crust.
Bake 55-60 minutes, turning half-way through. If the crust appears to be browning too quickly, cover with foil or a silicon pie shield. The pie is done with the filling is set but still a bit jiggly in the center. A knife inserted in the center should come out almost clean.
Cool on a wire rack at least 30 minutes before slicing and serving. Store refrigerated.
💕 Click here for a free printable PDF!
Readers, talk to me about pie! One lucky reader will win a signed copy of All God's Sparrows. (Leave your email address for a chance to win. US and Canadian mailing addresses only. Winner to be chosen Friday, Sept 20.)
Take a step back in time with All God's Sparrows and Other Stories: A Stagecoach Mary Fields Collection of historical short mysteries, featuring the Agatha-Award winning "All God's Sparrows" and other stories imagining the life of real-life historical figure Mary Fields, born into slavery in 1832, during the last thirty years of her life, in Montana. Out September 17, 2024 from Beyond the Page Publishing.
“Finely researched and richly detailed, All God’s Sparrows and Other Stories is a wonderful collection. I loved learning about this fascinating woman . . . and what a character she is! Kudos to Leslie Budewitz for bringing her to life so vividly.” —Kathleen Grissom, New York Times bestselling author of Crow Mary
Available at Amazon * Barnes & Noble * Books-A-Million * Bookshop.org * and your local booksellers!
TO ERR IS CUMIN:A Spice Shop Mystery (Seventh St. Books, out now in paper, ebook, and audio)
Leslie Budewitz is the author of the Spice Shop Mysteries set in Seattle's Pike Place Market, and the Food Lovers’ Village Mysteries, set in NW Montana. As Alicia Beckman, she writes moody, standalone suspense, most recently Blind Faith. She is the winner of Agatha Awards in three categories: Best Nonfiction (2011), Best First Novel (2013), and Best Short Story (2018). Her latest books are To Err is Cumin, the 8th Spice Shop Mystery and All God's Sparrows and Other Stories: A Stagecoach Mary Fields Collection, in September 2024.
Swing by Leslie's website and join the mailing list for her seasonal newsletter. And join her on Facebook where she shares book news and giveaways from her writer friends, and talks about food, mysteries, and the things that inspire her.
Congratulations on the book release! I've added this to my TBR list. Thank you for the information and the recipe. It sounds really good.
ReplyDeleteMy favorite pie is something tart - gooseberry, lemon, key lime. I will get some apple butter or cranberry apple butter to make your recipe this fall.
madamhawk at gmail dot com
Thanks, Anon! I predict a small wave of pie lust today!
DeleteThank you so much for the Apple Butter Pie recipe! I had never heard of it, but it sounds so good. I was just given some fresh made apple butter and I bet it would be heavenly made into this pie.
ReplyDeleteAs for my favorite pie, it does happen to be apple pie - in any form you can make it in. My second choice would be my mom's recipe for pumpkin pie that had a praline layer at the bottom of the crust. Great way to kick things up around the holidays by surprising folks with a secret layer.
Thank you for the chance to win a copy of ALL GOD'S SPARROWS. Sounds like a fabulous read and I've now added it to my TBR list. Can't wait for the opportunity to read and review it.
2clowns at arkansas dot net
Pie lust, Kay! I actually thought about a pecan streusel on the top of this one. But a layer of pecans at the bottom . . .
DeleteCongratulations Leslie! I am working my way thru your Spice Shop mysteries, love your writing style, it flows easily carrying me along! I'm excited to read your latest, I'll look for it. As for the pie I have a jar of pumpkin butter that might be equally delicious!
ReplyDeletePumpkin butter. Omg. Pie lust for sure! And thanks for taking the trip to Seattle with me, in the Spice Shop mysteries!
Delete(forgot to leave this)AnitaKD59@gmail.com
ReplyDeleteThere are so many wonderful pie recipes and now we have one more! Pecan pie is my favorite with cherry pie in a close second place.
ReplyDeleteNancy
allibrary (at) aol (dot) com
My mother's two faves!
DeleteCongrats on the new release! This collection looks so awesome. And, Apple Butter Pie?!!! OMG!
ReplyDeleteRight?!!? And thanks!
DeleteCongrats on the new book. It sounds absolutely fascinating.
ReplyDeleteApple butter, who would have thought to use it as pie filling? I'll bet it would be amazing with a ginger cookie crust... hmmm.
My all-time favorite pie is rhubarb, followed closely by apple. makennedyinaz at hotmail dot com
Thanks,. Marcia! A ginger cookie crust is a brilliant idea! I thought about adding cinn and ginger to a graham cracker crust, but decided on a standard crust to be faithful to the era. Although I did pick butter over lard!
DeleteHappy book birthday, my dear--yippee!! And this pie looks absolutely amazing! Thank you!
ReplyDeleteThanks, LK! The pie was quite the fun discovery!
DeleteCongratulations on your new release! Your pie is delectable. Perfect for fall. My favorite is lemon meringue. saubleb(at)gmail(dot)com
ReplyDeleteOh, pie lust! LOVE lemon meringue! Thanks, Traveler!
DeleteYummy! Thanks for the recipe. I'm about to make one of my world-famous apple pies, or maybe a peach pie first, while they're still in season.
ReplyDelete"Oh, pie, we love pie." The cry of wise people. And sharing it with people we love? Even better!
DeleteOh, yum! I can pick only one pie? So many good ones to choose from: cherry, chess, strawberry. But I'll go with Key lime. Congratulations on the new Stagecoach Mary book! patdupuy@yahoo.com
ReplyDeleteThanks, Pat! And the more pie, the merrier!
DeleteApple butter pie? What a wonderful idea.
ReplyDeleteI went to college in central PA and there was a weekly farmers market. My first stop was always to get a snitz hand pie (dried apples) from the Amish stand. That powered me through the rest of the market.
libbydodd at comcast dot net
Food to shop by -- love it!
DeleteLove pie Lemon Meringue is a favorite Thank you Deborah deborahortega229@yahoo.com
ReplyDeleteA classic!
DeleteI love pies! And if anyone asks me to bring a dessertI always opt for pie. I love making peach pies in peach season, pear-giner pie in fall and winter, and ricotta honey pie any time of year. It is apple season and making this pie is in my near future! Thank you! I am looking forward to readin “All God’s Sparrows”! sciancio64@gmail.com
ReplyDeleteRicotta honey pie. I've never had it, but I know I love it!
DeleteThis book sounds so good! I will have to get it. My favorite pie is Chicken Pot Pie with both top and bottom crust. ElaineE246 at msn dot com
ReplyDeleteThanks, Elaine. Enjoy the trip back in time with me!
DeleteMy favorite is key lime pie, thanks for sharing yours! tWarner419@aol.com
ReplyDelete