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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cool Pie: Remove pie and cool completely on wire rack, about 3 hours, or refrigerate to cool faster.
- 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.
- 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
