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Apple Pie Goof - Forgot the butter!

Bottom Crust into 8" pie pan - check.
Apples Peeled and sliced (two Braeburns, one Honey Crisp, one Granny Smith) - check.
1/3 cup light brown sugar, 1/2 cup white sugar, 2 Tbsp flour, 1 tsp cinnamon, good grating of fresh nutmeg, all mixed together - check.
Heat oven to 375°F - check
Good squeeze of lemon juice over sliced apples - check.
Toss apples with sugar/flour/spice mixture - check.
Add filling to pie pan - check.
Trim bottom crust, add top crust, fold under and flute, cut four steam vents - check, check, check and check.
Place pie on baking pan and place in oven - check.

Ten minutes later - notice butter on counter! Check yourself! Grr.

Pie's done now...looks fine, filling bubbling slightly in steam vents. The long wait begins. I've never made an Apple Pie that *didn't* have butter in it; I know there are plenty of recipes that don't include it, but then again, they don't all have lemon juice in them, either.

Perhaps the brown sugar (which I've never used before) may make the lack of butter less obvious. I've never quite known; is the butter strictly for taste, or is it also in there for the flour thickening to work on? In a few hours when it's done cooling, I suppose I'll find out.

Good thing this wasn't going out to company.

(Apologies for the double post.)

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  1. Don't beat yourself up too much; I've made apple pie without butter before and while it will lack the butteriness you associate with the pie, flavorwise, it's still okay. Now, if you would have forgotten the sugar and spices, I'd say you were in trouble :)...Rub a bit of butter on the crust right before it's ready to brown and you'll probably not miss what you didn't put inside. By the way, you don't really have to have butter if your apples have enough juice; that'll steam out and mix with the flour, sugar and lemon juice so you'll have enough thickener..

    1. I rarely add butter to my apple pie, unless the recipe calls for it. Therefore, I don't see a problem. (I did, however, forget to add butter to my pie crust about a year ago and created armor-plated apple pie. Now, that was a problem!)

      1 Reply
      1. re: gfr1111

        I picture you tapping on your pie crust. "Hello, anyone in there?" :)

        Thanks for sharing.

      2. I always add a teaspoon or so of vanilla extract to my apples, along with all the other stuff you mentioned, and I always seem to forget the butter!

        1. Think of the calories you've saved! Let us know how it tastes. Maybe serve it with a full fat ice cream or cheddar?

          1 Reply
          1. re: Caroline1

            Tastes pretty good...a bit on the runny side tonight (will check it again tomorrow). Probably too much sugar. Don't miss the butter much.

          2. The butter is strictly for taste. It'll be fine. I love apple pie, and I almost never add this butter to the filling. I think the butter in the pie crust is enough, and if you use good-tasting apples, the filling tastes fantastic without it.

            However, I will tell you -- even though you didn't ask :) -- that I think your recipe has too much sugar. I usually use 8 or so apples in a 9" pie and maybe a 1/3 a cup of sugar. I do tend to like things tart, but 5/6 of a cup of sugar sounds really sweet. If you taste your pie and agree, you can always cut back on the sugar next time (and a few more apples won't hurt either.)

            Hope it came out well!

            2 Replies
            1. re: visciole

              You're right...Too much sugar. Quite juicy and then some. Don't miss the butter all that much, but It will go back in next time...with one more apple...and a bit less sugar.

              1. re: mcsheridan

                Yes, if anyone ever needs a reason to make an apple pie it's that you can skip most of the sugar and taste the *apples*!