Apple Butter Pie with Cinnamon Whipped Cream Recipe

ByRafael Mansero
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Introduction

Apple Butter Pie is a delightful twist on a classic dessert, combining a flaky homemade crust with a rich, spiced apple butter filling. Topped with creamy cinnamon whipped cream, this pie is perfect for cozy gatherings or a special treat any time of year.

A round pumpkin pie with a golden-brown crust sits on a pie dish placed on a wooden board over a white marbled surface. The pie has a smooth orange filling topped with a thick layer of fluffy white whipped cream, swirled with light brown cinnamon powder. Two slices have been cut out and placed slightly separated, showing the even layers of crust, pumpkin filling, and whipped cream. To the side, a white plate holds one slice of the pie with the same layered look. Nearby, two bright red apples rest on a beige cloth, along with cinnamon sticks, a small bowl of thick dark brown sauce with a silver spoon, and half a sliced apple. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • Pie Crust:
    • 3¼ cups all-purpose flour (390g)
    • 1 cup + 6 tablespoons unsalted butter, cold (311g)
    • 1 teaspoon kosher salt
    • ⅔ cup ice cold water (5.3oz)
  • Apple Butter Pie Filling:
    • 1½ cups apple butter (482g), plus extra for topping
    • 3 large eggs, room temperature
    • ¼ cup dark brown sugar (50g)
    • 1 tablespoon all-purpose flour
    • 1 teaspoon vanilla paste or extract
    • 14 oz sweetened condensed milk (1 can)
  • Cinnamon Whipped Cream:
    • 1 cup heavy whipping cream (240ml)
    • 2 tablespoons powdered sugar (15g)
    • 1 teaspoon ground cinnamon
    • 1 teaspoon vanilla paste or extract

Instructions

  1. Step 1: Cut the cold butter into ½” cubes and place in the freezer for about 15 minutes while you prepare other ingredients. Add flour and salt to a food processor and pulse once to combine.
  2. Step 2: Disperse the cold butter cubes around the flour and pulse until the butter pieces are pea-sized and mixture looks like wet sand.
  3. Step 3: Drizzle ⅔ cup ice cold water through the chute while pulsing, adding the last tablespoon only if the dough seems dry. Stop when dough forms shaggy crumbles but is not wet.
  4. Step 4: Remove dough, divide into two even pieces, wrap separately in plastic, flatten into 1” discs, and refrigerate for 1-2 hours. Only one disc is used now; freeze the other for later.
  5. Step 5: Remove chilled dough from fridge and let sit 15 minutes to soften slightly. Lightly flour surface and rolling pin, then roll dough to about ⅛” thickness and 2 inches wider than your pie dish.
  6. Step 6: Transfer dough carefully to a pie dish, pressing into bottom and sides. Trim edges with kitchen shears to be even and fold sides under to meet dish edge, then crimp the crust.
  7. Step 7: Freeze crust for 15 minutes, dock with a fork all over, line with parchment paper, and fill with pie weights or dried beans. Bake at 375℉ (190℃) for 15 minutes, remove weights and parchment, then bake 5 more minutes. Cool on a wire rack.
  8. Step 8: Reduce oven to 325℉ (163℃). Whisk apple butter, eggs, brown sugar, flour, and vanilla in a large bowl until combined.
  9. Step 9: Add sweetened condensed milk, scraping all from the can, and whisk until smooth.
  10. Step 10: Pour filling into par-baked crust and bake on center rack for 30 minutes.
  11. Step 11: Move pie to lower third of oven and continue baking 10-15 minutes until filling is set but slightly jiggly.
  12. Step 12: Cool pie completely on a wire rack for about 3 hours or refrigerate to speed cooling.
  13. Step 13: For the cinnamon whipped cream, whip heavy cream, powdered sugar, cinnamon, and vanilla on high speed until soft-stiff peaks form.
  14. Step 14: Spread whipped cream over cooled pie, then add dollops of extra apple butter and swirl gently.
  15. Step 15: Slice pie with a sharp knife, wiping clean between cuts for neat slices. Serve and enjoy!

Tips & Variations

  • Use a food processor for the crust to achieve perfect texture quickly, but the dough can also be made by hand with cold hands and quick mixing.
  • Swap apple butter for homemade or store-bought versions with cinnamon and spices for varied flavor.
  • To make the pie crust extra crisp, chill it well before rolling and baking.
  • Add a sprinkle of nutmeg or allspice to the whipped cream for a deeper spice note.
  • This pie pairs beautifully with a scoop of vanilla ice cream instead of whipped cream for a richer treat.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. The whipped cream topping is best fresh, so store it separately and add before serving if possible. Reheat slices gently in the microwave for 15-20 seconds if you prefer warm pie, but avoid reheating the whipped cream.

How to Serve

The image shows a three-layer pie with a thick, light golden crust that crumbles slightly at the edges. The bottom layer is a pale, soft crust. The middle layer is thick and smooth with a light brown color, taking up about half of the pie's height. The top layer is a tall, fluffy white whipped topping with swirls that are lightly browned on the surface. The pie is missing a slice, revealing the layers clearly. It sits in a metal pie tin placed on a rustic wooden board, with a white marbled texture background. A white bowl with a dark sauce is seen blurred in the background, along with a cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made pie crust for this recipe?

Yes, pre-made crust can save time and still yield great results. Just par-bake according to package instructions before adding the filling.

Is apple butter pie gluten-free?

This recipe uses all-purpose flour for the crust and the filling, so it is not gluten-free as written. To make it gluten-free, use a gluten-free pie crust alternative and ensure any added ingredients are gluten-free.

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Apple Butter Pie with Cinnamon Whipped Cream Recipe

★★★★★

4.9 from 144 reviews
  • Author: Rafael
  • Total Time: 4 hours (including chilling and cooling time)
  • Yield: 8 servings 1x
Print Recipe

Description

This Apple Butter Pie is a beautifully spiced dessert featuring a flaky homemade pie crust filled with a creamy apple butter custard. Topped with cinnamon-infused whipped cream and extra swirls of apple butter, it’s a perfect fall treat that balances sweetness and warm cinnamon flavor with a luscious texture.

Ingredients

Scale

Pie Crust

  • 3¼ cups all-purpose flour (390g)
  • 1 cup + 6 tablespoons unsalted butter, cold (311g)
  • 1 teaspoon kosher salt
  • ⅔ cup ice cold water (5.3oz)

Apple Butter Pie Filling

  • 1½ cups apple butter (482g), plus extra for topping
  • 3 large eggs, room temperature
  • ¼ cup dark brown sugar (50g)
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla paste or extract
  • 14 oz sweetened condensed milk (1 can)

Cinnamon Whipped Cream

  • 1 cup heavy whipping cream (240ml)
  • 2 tablespoons powdered sugar (15g)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla paste or extract

Instructions

  1. Prepare the Butter: Cut the cold butter into ½ inch cubes and place them in the freezer for about 15 minutes while preparing other ingredients to keep it cold for the crust.
  2. Make Pie Dough: Add flour and salt to a food processor and pulse once to mix. Scatter cold butter cubes into flour mixture and pulse until butter pieces are pea-sized and texture resembles wet sand. Gradually add ⅔ cup ice cold water while pulsing until dough just forms shaggy crumbles that hold together but are not wet.
  3. Chill Dough: Remove dough, divide into two even discs about 1 inch thick, wrap separately in plastic wrap, and refrigerate for 1-2 hours until firm. One disc will be used for pie; the other can be frozen.
  4. Roll Out Dough: Remove dough from fridge and let sit 15 minutes to soften slightly. Lightly flour surface and rolling pin. Roll dough to ⅛ inch thickness, about 2 inches larger than pie dish, turning dough to keep even and prevent sticking.
  5. Fit Dough Into Pie Dish: Carefully transfer rolled dough into the pie dish, press into bottom and sides, trim edges with kitchen shears leaving ~1 inch overhang. Fold overhang under and crimp edges neatly.
  6. Par-Bake Crust: Freeze crust 15 minutes, then dock with a fork. Line inside with parchment paper and fill with pie weights or dried beans. Bake at 375℉ (190℃) for 15 minutes. Remove weights and parchment, then bake another 5 minutes. Let crust cool on wire rack.
  7. Prepare Oven and Filling: Lower oven temperature to 325℉ (163℃) with racks in middle and lower third positions. In a large bowl, whisk together apple butter, eggs, brown sugar, flour, and vanilla. Add sweetened condensed milk and whisk until smooth.
  8. Bake Pie: Pour filling into par-baked crust and bake on center rack for 30 minutes. Move pie to lower third rack and bake another 10-15 minutes until center is set and slightly jiggly but not liquid.
  9. Cool Pie: Remove pie and cool completely on wire rack, about 3 hours, or refrigerate to cool faster.
  10. Make Cinnamon Whipped Cream: Using a stand mixer or hand mixer, whip heavy cream, powdered sugar, cinnamon, and vanilla on high speed for 1-2 minutes until soft-stiff peaks form.
  11. Assemble and Serve: Spread cinnamon whipped cream over cooled pie. Add dollops of extra apple butter and swirl gently. Slice with a sharp knife, wiping blade between cuts for clean slices.

Notes

  • Keep butter and water very cold to ensure a flaky pie crust.
  • Do not over-process the dough; it should form crumbles, not a ball.
  • Par-baking the crust prevents sogginess from the filling.
  • Allow pie to cool completely so filling sets well.
  • Use a sharp knife and clean between slices for neat pie pieces.
  • The second disc of dough can be wrapped and frozen for future use.
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Apple Butter Pie, fall dessert, homemade pie crust, apple butter recipe, cinnamon whipped cream

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