Description
A creamy apple butter pie topped with cinnamon whipped cream. This pie features a silky, custard-like apple butter filling in a buttery crust, finished with fluffy cinnamon whipped cream. It’s a perfect cozy fall dessert for Thanksgiving or any chilly evening.
Ingredients
Scale
- For the Pie Crust:
- 1 1/4 cups (155g) all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup (115g) unsalted butter, cold and cubed
- 3–4 tablespoons ice water
- For the Apple Butter Pie Filling:
- 1 cup (250g) apple butter
- 3/4 cup (180ml) evaporated milk
- 2 large eggs
- 1/2 cup (100g) brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon vanilla extract
- Pinch of salt
- For the Cinnamon Whipped Cream:
- 1 cup (240ml) heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
Instructions
- Make the Pie Crust: In a large bowl, whisk together the flour, salt, and sugar. Cut in cold butter until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time until the dough comes together. Shape into a disk, wrap in plastic, and chill for at least 1 hour.
- Prepare the Filling: In another large bowl, whisk together the apple butter, eggs, brown sugar, evaporated milk, cinnamon, cloves, nutmeg, vanilla extract, and salt until smooth and well combined. This creates the base for your apple butter pie.
- Roll Out and Blind Bake the Crust: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface and place it into a 9-inch pie pan. Trim and crimp the edges. Line with parchment paper and pie weights or dried beans, then blind bake for 15 minutes. Remove the weights and bake for another 5 minutes.
- Add the Filling and Bake: Pour the apple butter mixture into the par-baked crust. Smooth the top. Bake for 40-45 minutes, or until the center of the apple butter pie is just set and doesn’t jiggle when gently shaken.
- Cool and Chill: Let the pie cool completely on a wire rack. Then, refrigerate for at least 2 hours or overnight to allow the apple butter pie filling to set properly.
- Make the Cinnamon Whipped Cream: In a chilled mixing bowl, whip the heavy cream with powdered sugar, cinnamon, and vanilla extract until soft peaks form. Keep chilled until ready to serve with your apple butter pie.
- Serve: Slice the chilled apple butter pie and serve each piece with a generous spoonful of cinnamon whipped cream. Sprinkle a dash of cinnamon or nutmeg on top for extra flair.
Notes
- Use thick, high-quality apple butter for the best texture in your apple butter pie.
- Chill the pie fully before slicing for clean cuts.
- Blind baking the crust prevents a soggy bottom for the apple butter pie.
- Whip the cream in a chilled bowl for best results.
- Store leftovers covered in the fridge for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg