Recipe by Chef Manny
Ingredients
For the quilt top crust:
3/4 cup all-purpose flour, spooned and leveled, plus more for work surface
1/4 teaspoon kosher salt
1/4 teaspoon sugar
1/4 cup (1/2 stick) cold unsalted butter, cut into pieces
2 tablespoons ice water
For the crust:
1/2 recipe Basic Pie Dough or store-bought crust
For the filling:
1 1/2 cups of sweetened spiced apple butter
1/4 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1/2 teaspoon apple pie spice
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup half-and-half
Instructions
Make the quilt top crust: Whisk together flour, salt, and sugar in a bowl. Cut in butter with a pastry blender or two forks until it resembles coarse meal with several small pea-size pieces remaining. Add water, 1 tablespoon at a time, using a fork to pull dough together into a crumbly pile (add up to an additional tablespoon of water, if needed). Wrap in plastic wrap, using the plastic to flatten and press dough into a disc. Refrigerate until firm, 1 hour.
Preheat oven to 400F with the racks in the bottom and middle positions. Line a rimmed baking sheet with parchment paper. On a lightly floured surface, roll out dough to 1/8-inch-thick. Cut out 6 (2- by 2-inch) squares, then cut each square diagonally in half to form 12 triangles. Place on prepared baking sheet; freeze 15 minutes. Place a piece of parchment on top of frozen dough squares and top with a second baking sheet. Bake, on middle rack, for 10 minutes. Remove top baking sheet and parchment. Bake until golden brown, removing triangles as they brown, 3 to 8 minutes. Transfer to a wire rack to cool.
Make the crust: Reduce oven to 375F. Line a rimmed baking sheet with aluminum foil. On a lightly floured work surface, roll dough to a 12-inch circle. Fit in the bottom and up the sides of a 9-inch pie plate. Trim excess to 1 inch, fold edges under, and crimp. Freeze for 20 minutes. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans, pressing all the way to the edge.
Place piecrust on prepared baking sheet. Bake, on bottom rack, for 25 minutes. Carefully remove foil and pie weights, and prick bottom of piecrust several times with a fork. Bake until edges are lightly golden and bottom of pastry is dry, 8 to 10 minutes. Cool completely on a wire rack. Reserve baking sheet.
Make the filling: Whisk together apple butter, brown sugar, eggs, apple pie spice, vanilla, and salt in a bowl. Whisk in half and half. Pour into piecrust. Bake, on middle rack, until edges are set (center might jiggle slightly), 30 to 35 minutes. Cool completely on a wire rack. Before serving, top with crust triangles in a quilt-like pattern.