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Apple Butter Pie Recipe

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4.2 from 10 reviews

This Apple Butter Pie recipe features a flaky, buttery crust filled with a smooth and spiced apple butter custard, topped with a luscious cinnamon whipped cream and swirls of extra apple butter. Perfectly balanced in sweetness and warmly spiced, it’s a comforting dessert that celebrates the rich flavors of apple butter, ideal for autumn or any time you crave a cozy treat.

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)

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 in the freezer for about 15 minutes to keep it firm for the crust preparation.
  2. Set up Ice Water: Add about a cup of water and a handful of ice cubes to a bowl and set aside to keep the water chilled for the dough.
  3. Combine Dry Ingredients: In a food processor, add flour and kosher salt then pulse once to evenly distribute the salt.
  4. Add Butter to Flour: Disperse the cold butter cubes around the flour in the food processor. Pulse the mixture until the butter chunks resemble pea-sized pieces and the texture looks like slightly wet sand.
  5. Incorporate Ice Water: Measure ⅔ cup of ice-cold water (remove ice cubes) and drizzle through the chute while pulsing the processor. Stop pulsing when the dough begins to form shaggy crumbles. Add the last tablespoon of water only if the dough feels too dry. The dough should hold together when pressed but not be wet.
  6. Form Dough Discs: Remove the dough from the processor, divide into two equal portions, wrap each in plastic wrap, and flatten into 1-inch thick discs. Refrigerate for 1-2 hours until firm. Use one disc for the recipe, freeze the other for later.
  7. Roll Out Dough: Remove chilled dough and let sit for 15 minutes to soften slightly and prevent cracking. Lightly flour the rolling pin and surface. Roll dough out evenly to about ⅛-inch thickness, ensuring it is at least 2 inches wider than the pie dish.
  8. Transfer to Pie Dish: Carefully lift the dough and place it into the pie dish, gently pressing it to the bottom and sides. Trim edges with kitchen shears, leaving about a 1-inch overhang.
  9. Shape Crust Edge: Fold the edges underneath to create a clean rim that meets the edge of the pie dish. Crimp the edges decoratively.
  10. Par-Bake Crust: Freeze the crust for 15 minutes to set the shape. Dock (poke) the crust all over with a fork. Line with parchment paper and fill with pie weights or dried rice/beans.
  11. Bake Crust: Bake in a preheated 375°F (190°C) oven for 15 minutes. Remove weights and parchment, bake an additional 5 minutes. Cool on a wire rack.
  12. Lower Oven Temperature: Reduce oven heat to 325°F (163°C) and position two racks: one in the middle and one in the lower third of the oven.
  13. Mix Filling: In a large bowl, whisk together apple butter, eggs, brown sugar, flour, and vanilla until well combined.
  14. Add Condensed Milk: Pour in sweetened condensed milk, scraping the can thoroughly, and whisk until the batter is smooth.
  15. Fill Pie Crust: Pour the filling into the par-baked pie crust, smoothing the top gently.
  16. Bake Pie: Place the pie on the center rack and bake for 30 minutes. Carefully move the pie to the bottom rack and bake for an additional 10-15 minutes, until the center is set but slightly jiggly.
  17. Cool Pie: Remove pie from oven and cool completely on a wire rack for about 3 hours, or refrigerate to speed cooling.
  18. Prepare Cinnamon Whipped Cream: In a stand mixer or with a handheld mixer, combine heavy cream, powdered sugar, cinnamon, and vanilla. Whip on high speed for 1-2 minutes until soft to stiff peaks form.
  19. Top Pie: Spread the whipped cream evenly over the cooled pie, then add dollops of extra apple butter and gently swirl it into the cream.
  20. Serve: Slice the pie with a sharp knife, cleaning the blade between each cut for clean slices. Enjoy!

Notes

  • Keep butter and water very cold to ensure a flaky crust.
  • The par-baking step prevents a soggy bottom crust.
  • The pie filling may still jiggle slightly when done; it will firm up as it cools.
  • Allow pie to cool fully before slicing for best results.
  • Extra dough disc can be frozen for up to 3 months.

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