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Apple Butter Pie Recipe

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4 from 11 reviews

This Apple Butter Pie is a luscious, comforting dessert featuring a flaky homemade pie crust filled with a creamy apple butter custard and topped with cinnamon-spiced whipped cream swirled with extra apple butter. The pie crust is par-baked for perfect texture, then filled and baked until the custard is just set. Finished with a dollop of smooth cinnamon whipped cream, this pie brings warm autumn flavors to your table, ideal for special occasions or cozy gatherings.

Ingredients

Pie Crust

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

Apple Butter 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

Instructions

  1. Prepare the Butter: Cut cold butter into ½-inch cubes and freeze for about 15 minutes to keep it cold for a flaky crust.
  2. Prep Ice Water: Fill a bowl with about a cup of water and ice cubes, setting it aside to keep the water cold for the dough.
  3. Mix Dry Ingredients: In a food processor, pulse together flour and salt to ensure even distribution.
  4. Add Butter to Flour: Distribute the cold butter cubes around the flour in the food processor, pulsing until butter pieces are pea-sized and have a wet sand texture.
  5. Add Ice Water: Gradually drizzle ⅔ cup of ice-cold water (without ice) while pulsing until dough begins to form shaggy clumps; add the remaining tablespoon only if dough looks dry, ensuring it doesn’t form a ball and is not wet but cohesive.
  6. Chill Dough: Remove dough, divide into two discs, wrap in plastic, and refrigerate for 1-2 hours until firm. Only one disc is needed for the pie; the other can be frozen.
  7. Roll Out Dough: Let dough sit at room temperature for 15 minutes to soften slightly. Lightly flour working surface and rolling pin, roll dough to about ⅛ inch thick, ensuring it’s at least 2 inches wider than the pie dish, turning frequently to keep shape and prevent sticking.
  8. Transfer Dough to Pie Dish: Place rolled dough into pie dish, press gently on bottom and sides, trim edges with kitchen shears, leaving 1-inch overhang.
  9. Shape Crust Edge: Fold overhang under itself to create a thick edge flush with the pie dish rim, then crimp decoratively.
  10. Par-Bake Crust: Freeze crust for 15 minutes, dock with a fork, line with parchment paper, fill with pie weights or dried beans.
  11. Bake Crust: Bake at 375°F (190°C) for 15 minutes, remove weights and parchment, bake an additional 5 minutes until light golden. Cool on wire rack.
  12. Prepare Filling: Reduce oven temperature to 325°F (163°C). In a large bowl, whisk apple butter, eggs, brown sugar, flour, and vanilla paste until smooth.
  13. Add Condensed Milk: Stir in sweetened condensed milk, scraping can to get all the contents, and whisk until combined into a smooth batter.
  14. Fill Pie: Pour filling into par-baked crust, place on center oven rack, bake for 30 minutes.
  15. Finish Baking: Move pie to lower third of oven and bake an additional 10-15 minutes until the center is set but still slightly jiggly.
  16. Cool Pie: Transfer to wire rack and cool completely for about 3 hours. Optionally chill in refrigerator for faster cooling.
  17. 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.
  18. Top Pie: Spread whipped cream evenly over cooled pie, add dollops of extra apple butter on top, and gently swirl through the cream.
  19. Serve: Slice pie with a sharp knife, wiping blade between cuts for clean slices, and enjoy your delicious Apple Butter Pie.

Notes

  • Keep the butter and water very cold to achieve a flaky pie crust.
  • Do not over-process the dough in the food processor; small pea-sized butter bits create flakiness.
  • The second disc of pie dough can be stored in the freezer for up to 3 months.
  • Use a pie weight or dried beans to prevent the crust from puffing while par-baking.
  • The filling should be set but still slightly jiggly when finished baking; it will firm up as it cools.
  • Allow the pie to cool completely before topping with whipped cream to prevent it from melting.
  • Use room temperature eggs for the filling to ensure even mixing and baking.

Find it online: https://yumntasty.com/apple-butter-pie-recipe/