Apple Butter Pecan Pie with Puff Pastry Crust -- This pecan pie made without corn syrup gets a nice spiced addition from apple butter to make the greatest pecan pie ever! -- #applebutterpecanpie #nocornsyruppecanpie #organicpecanpie #healthypecanpie #puffpastrypecanpie

Apple Butter Pecan Pie with Puff Pastry Crust

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Author Brittany Hollie



  • 1 sheet puff pastry thawed
  • 1 cup organic brown sugar
  • 1/2 cup organic cane sugar
  • 1/2 cup apple butter
  • 2 organic eggs beaten
  • 1/2 cup butter melted
  • 2 tablespoons organic unbleached all purpose flour
  • 1/4 teaspoon Himalayan pink salt
  • 1 teaspoon organic vanilla extract
  • 1 teaspoon amaretto liqueur or almond extract
  • 1 - 1 1/4 cups pecans



  1. Preheat the oven to 400℉. Prepare the tart pan by spraying with a nonstick baking spray or use a little pat of butter. Set the tart pan aside.
  2. On a lightly floured surface, place the puff pastry down and with a lightly floured rolling pin, roll the puff pastry out to a thickness of 1/8 inch. Carefully line the tart pan with the puff pastry while pressing the puff pastry into the pan firmly. Trim any excess pastry from the rim of the tart pan and prick the pastry dough all over with a fork. Refrigerate the tart pan for 15 minutes.
  3. Meanwhile, you will want to toast your pecans by spreading them on a cookie sheet and baking them for about 5 to 6 minutes. Allow the pecans to cool and then chop them up. You do not want to finely chop the pecans.
  4. Place the tart pan on a baking sheet. Prepare the pastry for baking by lining the puff pastry shell with a piece of parchment paper, then filling the top with dried beans, rice, or pie weights. Please be sure to fill the shell up to the top with the weights. Bake the pastry in the preheated oven for 30 minutes. Remove the baking sheet from the oven and allow the pastry shell to cool for a few minutes before removing the weights and parchment paper. Then cool the pastry shell completely.
  5. In a large mixing bowl, whisk together all of the ingredients except for the chopped pecans. Scatter the pecans into the cooled puff pastry shell and then pour the mixture over the nuts. Place foil around the edges of the puff pastry shell. Bake the Apple Butter Pecan Pie for 25-35 minutes, or until the filling is set and the pastry is golden. Remove from oven and cool to lukewarm before slicing and serving.