Apple Butter Ruffled Milk Pie

localmilkblog.com

Courtney Gill

subheading: FOR THE APPLE BUTTER:

3 pounds (1 ⅓ kilo) of apples, cored & coarsely chopped (try using a mixture of varieties)

1 cup (250 ml) water or apple cider (not vinegar)

1 large cinnamon stick, broken in two pieces

3-star anise pods

⅓ cup (68g) sugar

1 tsp cinnamon

¼ tsp ground cloves or allspice

½ cup (100g) brown sugar

pinch of salt

subheading: FOR THE RUFFLED MILK PIES:

14 to 16 sheets frozen phyllo dough, thawed (*see note)

12 tablespoons (170g) unsalted butter, melted (use vegan butter or olive oil for a dairy-free option)

2 cups (500ml) milk (use full-fat coconut or creamy nut milk for dairy-free alternative)

1 cup (250ml) apple cider (not vinegar)

1 cup (200g) apple butter

½ cup (100g) sugar (I used light brown sugar)

1 tbsp powdered sugar + ½ tsp cinnamon, for dusting

3 tbsp cornstarch (or arrowroot starch)

2 tsp vanilla extract

½ cup (100g) sugar (I used light brown sugar)

1 tbsp powdered sugar + ½ tsp cinnamon, for serving

Directions at localmilkblog.com

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