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
- Prepare Pie Crust: Cut cold butter into ½-inch cubes and freeze for 15 minutes while preparing other ingredients. Combine flour and kosher salt in a food processor and pulse once. Add butter cubes and pulse until pea-sized, textured like wet sand. Slowly add ⅔ cup ice cold water while pulsing until dough forms shaggy crumbles that press together but aren’t wet. Remove dough, divide into two discs, wrap in plastic, and refrigerate 1-2 hours until firm. Use one disc for the pie; freeze the other.
- Roll Out Dough: Remove chilled dough and let it sit 15 minutes to reduce chill for easier rolling. Lightly flour surfaces and rolling pin; roll dough to about ⅛ inch thickness and 2 inches larger than 9-inch pie dish. Transfer dough to pie dish, press into bottom and sides, trim edges to about 1 inch beyond dish rim, fold edges under, then crimp.
- Par-Bake Pie Crust: Freeze crust for 15 minutes, dock crust with fork, line with parchment paper, and fill with pie weights or dried rice/beans. Bake at 375℉ (190℃) for 15 minutes. Remove weights and parchment, then bake another 5 minutes until crust is set. Transfer crust to wire rack.
- Prepare Filling: Reduce oven to 325℉ (163℃). In a large bowl, whisk apple butter, eggs, dark brown sugar, flour, and vanilla until combined. Add sweetened condensed milk and whisk until smooth.
- Bake Pie: Pour filling into par-baked crust. Bake on center rack for 30 minutes. Move pie to lower third of oven and bake an additional 10-15 minutes until center is set but slightly jiggly. Remove and cool completely on a wire rack for about 3 hours or refrigerate to speed cooling.
- Make Cinnamon Whipped Cream: Using a stand mixer or handheld mixer, whip heavy cream, powdered sugar, cinnamon, and vanilla on high speed for 1-2 minutes until soft to stiff peaks form.
- Assemble and Serve: Spread whipped cream over cooled pie. Add dollops of extra apple butter and gently swirl it into the cream. Slice pie with a sharp knife, cleaning between cuts for clean slices. Serve chilled or at room temperature.
Notes
- Store pie lightly covered at room temperature for 2-3 days, or in the refrigerator up to 5 days. It can be enjoyed cold or at room temperature.
- Whipped cream may weep after about two days; serve whipped cream on the side if not consuming the whole pie quickly.
- Use room temperature eggs and apple butter for best results in the filling texture and consistency.
- Use pie weights, dried beans, or rice exclusively for par-baking; do not consume these afterward.
- Place pie on a baking sheet during the first two-thirds of baking to catch potential spillovers.
- Brush crust with egg wash before baking to achieve a golden crust.
- If crust edges brown too quickly, tent loosely with foil or use a pie shield to prevent burning.
- Move pie to the bottom third of the oven for the final baking phase to ensure crust is fully cooked.
- Reserve some apple butter to spread on top of pie or swirl into whipped cream for extra flavor.
- Note that nutrition info includes two pie crusts, though this recipe uses one; extras can be frozen or saved for another use.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
