Directions

• You can make the pie crust in the food processor, by hand or in the stand mixer. (I used my stand mixer fitted with the flat beater.) Place the flour, sugar, and salt in the bowl of the stand mixer. Add the cold butter pieces, mix it with a spatula. Then mix on low speed for about 2 minutes. Then add the cold water and mix on low speed for a few more minutes until you have an even dough.
• Place the dough on a floured working area. Dust it with enough flour so it doesn’t stick. Roll it big enough to cover the bottom of the pie mold. Place the dough on the bottom of the pie mold, press with your fingers so the sides stick and trim the edges. Refrigerate for 1 hour.
• Preheat the oven to 350° F (180° C). Place the vanilla seeds and pod in a saucepan with the cream, let it come to a simmer and then turn off the heat. In a medium bowl, whisk the apple butter with the sour cream, eggs, and salt. Discard the vanilla been, then whisk in the cream.
• Take the pie crust out of the fridge and brush the edges with the egg wash. Pour the filling into the pie crust—be careful that it doesn’t overflow. You will have some extra filling left over, which you can use to make mini pies if you like.
• Bake for 50 to 55 minutes until the center barely giggles. Allow the pie to cool down completely before serving. Just before serving, sprinkle some sugar on top of the pie and brûlée until the sugar has melted and turns a bit dark brown. Serve right away.