Spiced Apple Butter Pie Crowned with Cinnamon Cloud

Welcome to the delightful world of Apple Butter Pie! This exquisite dessert offers a unique twist on classic autumn flavors, presenting a rich, creamy custard pie that will instantly become a cherished favorite in your recipe collection. Imagine the comforting embrace of a traditional pumpkin pie, but with an unparalleled depth of sweet, spiced apple goodness derived from flavorful apple butter and the luxurious smoothness of sweetened condensed milk, all encased in a perfectly flaky, golden pie crust. It’s a culinary masterpiece that marries the silky texture of your favorite holiday custards with the irresistible taste of slow-cooked, brown sugar apples. Perfect for a cozy evening, a celebratory gathering, or as a showstopping addition to your Thanksgiving table, this apple butter pie is more than just a dessert—it’s an experience.

Why You’ll Adore This Apple Butter Pie Recipe

This effortless apple butter pie recipe is destined to be a standout, offering a refreshing alternative or a delightful companion to classic pumpkin pie. It’s an ideal choice to grace your autumn and winter holiday tables, especially Thanksgiving. If you’re eager to explore more seasonal baking, don’t miss my Dutch Caramel Apple Pie with Crumb Topping and Purple Sweet Potato Meringue Pie for other incredible fall dessert ideas.

Exquisite Flavor Profile

Unlike traditional apple pies that often rely heavily on a blend of spices, this apple butter pie truly lets the intense fruit flavor of the apples shine through. The apple butter, a concentrated reduction of apples and brown sugar, provides a rich, complex sweetness that is both comforting and sophisticated. As this pie bakes, your kitchen will be filled with the most enchanting aromas, evoking memories of crisp autumn days spent in an apple orchard. The subtle notes of brown sugar perfectly complement the apples, creating a harmonious and deeply satisfying taste that is truly unforgettable.

Irresistible Creamy Texture

For those who cherish the smooth, melt-in-your-mouth consistency of a classic pumpkin pie, this apple butter pie offers a divine and equally appealing texture. This style of custard pie boasts a silky-smooth filling that contrasts beautifully with the slight chewiness and impressive flakiness of the pie crust. Each bite is a delightful combination of soft, creamy custard and delicate, buttery pastry, creating a truly luxurious mouthfeel that will have you reaching for another slice.

Simple & Accessible Ingredients

Creating this magnificent fall pie requires only a handful of readily available, simple ingredients, many of which are likely already in your pantry. The straightforward nature of the components makes this recipe approachable for bakers of all skill levels. While I highly recommend using my homemade all-butter pie crust recipe for an unparalleled taste and texture, a good quality store-bought pie crust works perfectly fine, saving you time without compromising significantly on flavor. This flexibility ensures that anyone can enjoy a slice of this heavenly pie with minimal fuss.

Key Ingredients for Your Apple Butter Pie

This comforting apple butter pie relies on a selection of pantry staples and a few star ingredients that come together to create its signature taste and texture:

• Pie Crust: The foundation of any great pie! For a truly exceptional experience, my homemade version calls for high-quality unsalted butter and all-purpose flour. This combination yields a flaky, tender crust that perfectly complements the creamy filling. Alternatively, a pre-made or frozen pie crust offers convenience without sacrificing too much quality. Ensure your crust is ready for par-baking before you begin the filling.
• Apple Butter: The star ingredient! You can opt for a high-quality store-bought apple butter (brands like Musselman’s are a popular choice), or for an even richer, more personalized flavor, consider making your own. I highly recommend this slow-cooker apple butter recipe for its depth of flavor and ease. The consistency of your apple butter is crucial; look for a thick, concentrated variety. If it seems too thin or runny, gently simmer it over low heat until it reduces and thickens to a spoonable consistency. During the autumn season, local farmer’s markets often offer incredibly fresh and intensely flavorful homemade apple butter, which can elevate your pie to new heights.
• Eggs: Three large eggs are essential for creating the luxurious, custardy texture of the pie filling. It’s vital that the eggs are at true room temperature. This allows them to emulsify and incorporate smoothly and evenly into the other ingredients, preventing a grainy texture and ensuring a perfectly set, silky smooth custard.
• Dark Brown Sugar: This ingredient plays a critical role in both the flavor and appearance of your pie. Dark brown sugar, with its higher molasses content, imparts a deep, caramelized sweetness and a beautiful, richer color to the custard. It complements the apple butter beautifully, adding layers of complex flavor that white sugar simply can’t achieve.
• Sweetened Condensed Milk: One 14-ounce can of sweetened condensed milk is used to achieve the ultra-creamy, smooth texture that defines this pie. It contributes a lovely sweetness and richness, making the custard incredibly decadent and satisfying. Be sure to scrape every last drop from the can to ensure proper consistency and flavor.
• All-Purpose Flour: Just one tablespoon of all-purpose flour is incorporated into the filling. Its purpose is to act as a mild thickener, helping to stabilize the custard and ensure it sets beautifully without being overly dense. It contributes to the pie’s perfect sliceability once cooled.
• Toppings: To elevate this pie further, a generous dollop of homemade whipped cream is highly recommended. For the best cinnamon whipped cream, you’ll need heavy whipping cream, powdered sugar for sweetness and texture, vanilla extract for warmth, and a hint of ground cinnamon to tie all the autumnal flavors together. Alternatively, a scoop of vanilla bean ice cream makes for an equally delightful accompaniment, melting slightly into the warm slice for a heavenly experience.

For precise measurements and detailed instructions, refer to the full recipe card below.

Creative Substitutions & Delicious Variations

While the classic Apple Butter Pie recipe is perfect on its own, don’t hesitate to experiment with these exciting substitutions and variations to customize it to your taste or seasonal offerings:

• Brown Sugar Alternatives: While dark brown sugar is recommended for its deep, rich molasses flavor and darker hue, you can certainly use light brown sugar in its place. Be aware that light brown sugar will result in a slightly milder flavor profile and a lighter-colored pie. For an even more complex flavor, consider a blend of dark brown sugar and a touch of maple sugar.
• Apple Butter Pumpkin Pie Fusion: For an incredible autumn hybrid, transform this into an apple butter pumpkin pie! Simply substitute half of the apple butter with an equal amount of canned pure pumpkin puree. This will create a pie that beautifully combines the best flavors of both classic fall desserts, offering a subtly spiced and wonderfully rich experience.
• Decorative Pie Crust Edges: Add a touch of elegance and festivity to your pie by using small leaf or apple-shaped cookie cutters. Cut out shapes from any leftover pie dough scraps and arrange them artistically around the edges of your pie crust before baking. This simple decorative step makes the pie even more appealing, especially for special occasions.
• Enhanced Apple Flavor with Cider Reduction: To intensify the apple notes even further, try reducing 1 cup of apple cider until it transforms into a sticky, concentrated syrup. Allow it to cool slightly, then whisk this flavorful reduction directly into your pie filling ingredients. This technique adds an incredible depth and brightness to the apple butter, making the pie sing with apple essence.
• Explore Other Fruit Butters: The beauty of this recipe lies in its adaptability. Feel free to substitute apple butter with other fruit butters! Experiment with pumpkin butter for a true fall sensation, pear butter for a more delicate sweetness, or peach butter for a summery twist. These fruit butters are essentially thick, caramelized fruit purees, and they all bake beautifully into a creamy custard.
• Spiced Variations: For those who love a hint of spice, consider adding ¼ to ½ teaspoon of ground cinnamon, nutmeg, or a pumpkin pie spice blend to the filling mixture. These spices will complement the apple butter beautifully, especially if you opt for a less spiced store-bought variety.

Crafting Your Perfect Apple Butter Pie

Making this luscious Apple Butter Pie is a straightforward process, broken down into manageable steps. The key to success lies in careful preparation and attention to detail. We’ll start with the crust, then move on to the creamy filling, ensuring each component is perfect before baking.

Step 1: Prepare the All-Butter Pie Crust

Begin by preparing your pie crust. If you’re making my all-butter pie crust from scratch, follow all the detailed steps outlined in that recipe. This usually involves cutting cold butter into cubes, combining it with flour and salt in a food processor, and slowly adding ice water until shaggy crumbles form. Once the dough is mixed, it’s crucial to allow it to rest and chill in the refrigerator for at least one hour (or ideally longer) to firm up and allow the gluten to relax. This resting period is essential for a tender, flaky crust that is easy to roll out without cracking.



One: Once your pie dough is properly chilled, lightly flour your work surface and rolling pin. Roll out the dough into a consistent ⅛-inch thickness, ensuring it’s at least 2 inches wider than your pie plate. Carefully transfer the rolled dough into your 9-inch pie plate, gently pressing it against the bottom and sides to ensure it fits snugly without stretching. Trim the excess dough, leaving about a 1-inch overhang, then fold the edges underneath and crimp them decoratively. For par-baking (also known as blind baking), line the pie shell with crumpled parchment paper and fill it completely with pie weights (or dried beans/rice). This prevents the crust from puffing up and shrinking. Par-bake in a preheated oven until lightly golden, then remove the weights and parchment and continue baking for an additional 5 minutes to ensure the bottom is fully cooked and crisp.



Two: While your pie crust is cooling, it’s time to prepare the luscious filling. In a large mixing bowl, combine the room-temperature apple butter, large eggs, dark brown sugar, and all-purpose flour. Using a whisk, vigorously mix these ingredients until they are thoroughly combined and completely smooth. Ensure there are no lumps of brown sugar or flour, as this will affect the final texture of your custard. The mixture should be uniform and well-emulsified.



Three: Now, carefully pour in the entire 14-ounce can of sweetened condensed milk into the bowl with your apple butter mixture. It’s important to use a spatula to scrape out all the excess from the can, as every bit contributes to the pie’s rich flavor and ultra-creamy consistency. This ingredient is key to achieving that signature smooth, decadent custard.



Four: Once all the ingredients are in the bowl, continue whisking the pie filling until it is completely smooth and homogeneous. Pay close attention to the bottom and sides of the bowl to ensure no dry pockets of flour or unmixed apple butter remain. The goal is a uniform, pourable batter with a beautiful, even color, indicating that all components are perfectly integrated for a consistent bake and a wonderfully silky custard.



Five: Carefully pour the prepared apple butter pie filling into your par-baked, cooled pie crust. Ensure the filling is evenly distributed. Place the pie on the middle rack of your preheated oven and bake according to the recipe instructions. The pie is done when the edges are set, and the center is mostly firm but still has a slight jiggle when gently shaken. It should not appear sloshy or liquid in the middle, but a slight wobble is ideal, as the pie will continue to set as it cools.



Six: Once baked, carefully remove the pie from the oven and transfer it to a wire rack. Allow it to cool completely at room temperature for several hours. This cooling period is crucial for the custard to fully set and achieve its perfect texture. Once cooled, you can generously top the pie with freshly made cinnamon whipped cream (as detailed below) or serve it with a scoop of creamy vanilla ice cream for a truly indulgent treat. Slice and enjoy!

Elevating Your Pie with Cinnamon Whipped Cream

A crowning glory for your Apple Butter Pie is a light and airy cinnamon whipped cream, which adds another layer of flavor and luxurious texture. This homemade topping is simple to prepare and makes a significant difference in the overall presentation and taste of your dessert.

To make the cinnamon whipped cream, you will need chilled heavy whipping cream, powdered sugar, vanilla extract, and a touch of ground cinnamon. Combine all these ingredients in the cold bowl of a stand mixer fitted with the whisk attachment. If you don’t have a stand mixer, a handheld electric mixer works just as well.

Whip the mixture on high speed until soft-stiff peaks form. Be careful not to over-whip, as it can quickly turn into butter. The cream should be thick enough to hold its shape beautifully but still light and fluffy. Once the peaks are formed, you can spread this delightful cinnamon whipped cream generously over the cooled apple butter pie. For an extra touch of elegance and flavor, add a few small dollops of reserved apple butter on top of the whipped cream and gently swirl it in with a knife or a skewer to create a beautiful marbled effect. Alternatively, you can spread a thin layer of extra apple butter directly onto the cooled pie before topping it with the whipped cream.

Hot tip! For perfectly clean slices that showcase the pie’s creamy interior, use a very sharp knife. Dip the knife in hot water and wipe it clean between each cut. This simple trick prevents the filling from sticking and ensures every slice is picture-perfect.

Expert Baking Tips for a Flawless Pie

Achieving pie perfection is easier than you think with these professional insights and helpful hints:

• Room Temperature Ingredients are Key: Always use room temperature eggs and apple butter for the filling. This is crucial for a smooth, emulsified custard. Cold ingredients can cause the batter to seize or become lumpy, leading to an uneven texture in the final baked pie. Plan ahead by taking them out of the refrigerator an hour or two before you begin baking.
• Mastering the Par-Baked Crust: When blind baking your pie crust, use pie weights, dried beans, or uncooked rice to fully fill the crust. This technique prevents the crust from shrinking or bubbling up during the initial bake, ensuring a perfectly shaped base for your filling. Remember to reserve these dried goods exclusively for baking weights, as they shouldn’t be consumed after use.
• Protecting Against Spills: Custard pies can sometimes bubble or expand slightly during baking. To prevent any messy spills in your oven, place the pie on a sturdy baking sheet for the first two-thirds of the baking time. This provides an extra layer of protection and makes transferring the pie in and out of the oven much easier.
• Achieving a Golden Crust: For an exceptionally golden brown and lustrous pie crust, lightly brush the exposed edges with an egg wash (one egg beaten with a tablespoon of water or milk) before baking. This simple step adds a beautiful sheen and rich color.
• Preventing Over-Browning: If you notice the edges of your pie crust are browning too quickly during baking, gently tent the entire pie with a piece of aluminum foil. Be careful not to let the foil touch the custard. Alternatively, if you have a reusable pie shield, this is the perfect time to use it for even baking.
• Ensuring a Fully Cooked Bottom Crust: To guarantee that your pie crust is thoroughly cooked and wonderfully crisp, move the pie to the bottom third of the oven for the final 10-15 minutes of baking. This direct heat helps crisp up the bottom, preventing a soggy crust—a common pie pitfall.
• Maximize Apple Butter Flavor in Topping: Don’t underestimate the power of extra apple butter! Spread a thin layer of additional apple butter directly onto the cooled pie before adding the whipped cream, or swirl it into the whipped cream itself. If you don’t have extra on hand, consider reserving two tablespoons of the apple butter from the filling amount specifically for this topping enhancement.

Apple Butter Pie: Frequently Asked Questions

Why is my pie crust soggy?

A soggy pie crust is a common issue, often due to insufficient par-baking or simply not baking the entire pie long enough. To combat this, ensure your crust is adequately par-baked until lightly golden and firm before adding the filling. Additionally, as mentioned in our expert tips, placing the pie on the bottom third of the oven for the last 10-15 minutes of baking provides direct heat to the bottom crust, helping it become fully cooked and wonderfully crisp. Uneven oven temperatures or a pie pan that doesn’t conduct heat well can also contribute to a soggy bottom, so consider using a glass or ceramic pie plate for better heat distribution.

Why is my pie runny?

A runny pie filling is typically a sign of underbaking or inaccurate ingredient measurements. The key to a perfectly set custard pie is knowing when it’s done. The center of the pie should be set but still exhibit a slight, gentle jiggle when the pie is carefully moved. It should never be “sloshy” or visibly liquid. The residual heat will continue to cook and set the custard as the pie cools, transforming it into that smooth, creamy texture we crave. If you notice your pie is runny, it’s best to return it to the oven for an additional 5-10 minutes, checking frequently. Ensure you’re measuring ingredients precisely, especially the eggs and flour, as these play a critical role in the custard’s structure.

Can I make Apple Butter Pie ahead of time?

Absolutely! Apple Butter Pie is an excellent make-ahead dessert, making it perfect for busy holidays like Thanksgiving. You can bake the pie completely one to two days in advance. Once baked and fully cooled, store it as directed (see Storage section). It tastes wonderful served at room temperature or chilled. If you plan to make it more than a day ahead, it’s best to prepare the cinnamon whipped cream just before serving to ensure it’s fresh and holds its peaks beautifully, as whipped cream can deflate over time.

Storage Guidelines for Your Apple Butter Pie

Proper storage ensures your delicious Apple Butter Pie remains fresh and enjoyable for as long as possible. Here are the best practices:

• Room Temperature: If you plan to consume the pie within two to three days, it can be stored lightly covered at room temperature. A pie dome or loose plastic wrap works well to protect it from air exposure. This is often preferred by many as it allows the flavors to meld beautifully and the crust to retain some crispness.
• Refrigeration: For longer storage, or if your kitchen is particularly warm, the pie can be stored in the refrigerator for up to five days. Make sure it’s well-covered to prevent it from absorbing any odors from other foods. The pie can be enjoyed cold directly from the fridge or allowed to come to room temperature before serving, depending on your preference.
• Whipped Cream Consideration: A crucial note regarding the whipped cream topping: homemade whipped cream tends to “weep” or lose its volume and structure after about two days. If you anticipate having leftovers or don’t plan to eat the majority of the pie in one sitting, it is highly recommended to serve the cinnamon whipped cream on the side. This way, each slice can be topped freshly, ensuring the best possible texture and appearance.

Freezing Your Apple Butter Pie for Later Enjoyment

Freezing apple butter pie is an excellent way to prepare ahead for future events or simply to enjoy a homemade treat whenever the craving strikes. Follow these steps for optimal freezing and thawing:

• Cool Completely: Before freezing, ensure the baked pie is completely cooled. Ideally, allow it to cool at room temperature, then transfer it to the refrigerator for several hours (or overnight) to become thoroughly chilled and firm. This prevents ice crystal formation and helps maintain the pie’s texture.
• Initial Freeze: Once fully chilled, place the entire pie (still in its pie pan) into the freezer for about 30 minutes. This quick freeze helps to firm up the exterior, making it easier to wrap without damaging the crust or filling.
• Wrap Securely: After the initial freeze, carefully wrap the entire pie, including the pie pan, in multiple layers. Start with a layer of plastic wrap, ensuring it’s sealed tightly around the pie to prevent freezer burn. Then, wrap it again in a layer of heavy-duty aluminum foil. This double-layer protection is key to preserving its freshness and flavor.
• Freezing Duration: The apple butter pie can be stored in the freezer for up to four months without a significant loss in quality. Label the pie with the date of freezing for easy tracking.
• Thawing Instructions: To thaw, remove the wrapped pie from the freezer and unwrap it completely. Transfer the frozen pie to the refrigerator and allow it to thaw slowly for approximately 3-4 hours, or overnight. Slow thawing helps maintain the pie’s texture and prevents a soggy crust.
• Serving: Once thawed, you can slice and enjoy the pie cold directly from the refrigerator, or let it come to room temperature for about 30-60 minutes before serving, depending on your preference. Add fresh cinnamon whipped cream or a scoop of vanilla ice cream just before serving.



More Irresistible Recipes for Pie Season

If you’ve fallen in love with the comforting flavors of this apple butter pie, there’s a whole world of delightful pies waiting for you to discover. Embrace the joy of pie season with these other tempting recipes, perfect for any occasion that calls for a sweet, homemade treat:

• Dutch Caramel Apple Pie with Crumb Topping
• Purple Sweet Potato Pie
• Salted Chocolate Caramel Tart
• Honey Chess Pie

Essential Tools for Baking Success

Having the right tools can make all the difference in your baking experience, especially when crafting a delicate dessert like an apple butter pie. Here are some suggested tools that will help you achieve perfect results every time:

• Food Processor or Pastry Cutter: Indispensable for creating a flaky homemade pie crust with minimal effort. A food processor quickly cuts cold butter into flour, while a pastry cutter offers a more traditional, hands-on approach.
• Rolling Pin: Essential for rolling out your pie dough to an even thickness and perfect round shape. A sturdy, heavy rolling pin will make this task much easier.
• 9-inch Pie Plate: The standard size for most pies, ensuring your apple butter pie bakes evenly and presents beautifully. Glass, ceramic, or metal pie plates all work well.
• Parchment Paper: Used during blind baking to line the pie crust before adding weights. It prevents sticking and ensures easy removal of the weights.
• Pie Weights (or Dried Rice/Beans): Crucial for blind baking, these weights prevent the pie crust from shrinking and bubbling up, maintaining its shape during the initial bake.
• Stand Mixer with Whisk Attachment (or Handheld Mixer): Perfect for whipping up light and fluffy cinnamon whipped cream. The whisk attachment makes quick work of aerating the cream to stiff peaks.
• Sharp Knife: For clean, professional-looking slices of pie. A long, thin blade dipped in hot water and wiped clean between cuts will yield the best results.
• Wire Rack: Essential for cooling the pie completely after baking. An elevated rack allows air to circulate around the entire pie, preventing a soggy bottom and promoting even cooling.
• Rubber Spatula: Great for scraping every last bit of sweetened condensed milk or apple butter from their containers, ensuring no flavor or texture is wasted.

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📖 Recipe


Apple Butter Pie
Author: Callan Wenner
Apple butter pie is a delicious, creamy custard pie made with flavorful apple butter and sweetened condensed milk, all nestled into a flaky pie crust. It has the texture of pumpkin pie, but the flavor of sweet brown sugar apples!
4.91 from 32 votes
Print Recipe
Pin Recipe
Prep Time: 30 mins |
Cook Time: 1 hr |
Rest Time: 3 hrs |
Total Time: 4 hrs 30 mins
Course: Dessert, Snack |
Cuisine: American
Servings: 8 |
Calories: 703 kcal
Equipment
• Food processor or pastry cutter for the homemade pie crust
• Rolling Pin
• 9-inch pie plate
• Parchment paper
• Pie weights, or dried rice/beans
• Stand mixer with paddle attachment, or handheld mixer for the whipped cream
U.S. Cups vs Metric: Use the metric toggle to convert the measurements
Ingredients
Pie Crust
• 3¼ cups all-purpose flour (390g)
• 1 cup + 6 tablespoons unsalted butter (cold, 311g)
• 1 teaspoon kosher salt
• ⅔ cup water (ice cold, 5.3oz)
Apple Butter Pie Filling
• 1½ cups apple butter (482g, plus a bit extra for the 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
• Cut the cold butter into ½” cubes and place in the freezer for about 15 minutes while you prepare the other ingredients. (Ingredients: 3¼ cups all-purpose flour, 1 cup + 6 tablespoons unsalted butter, 1 teaspoon kosher salt)
• In a bowl, add about a cup of water and a handful of ice cubes and set aside.
• Add the flour and salt to a food processor and pulse once to incorporate the salt.
• Disperse the cold butter cubes around the flour in the food processor, then pulse the mixture until the butter reaches pea-sized pieces and looks slightly textured, almost like wet sand.
• Measure out ⅔ cup ice cold water (sans ice cubes) and drizzle it through the chute while pulsing (leave one tablespoon remaining). Continue pulsing until the dough just starts to form shaggy crumbles, adding the last tablespoon of water only if the dough looks extra dry. Don’t let the dough turn into a ball in the processor. The dough will easily press together in between your fingers, but should NOT feel wet. (Ingredient: ⅔ cup water ice)
• Remove the dough, separate into two even pieces, then wrap separately in plastic wrap and flatten into a 1” thick disc. Place in the fridge for 1-2 hours until firm. Only one disc of dough will be used for the recipe. The other can be frozen.
• Once chilled, remove from the fridge and wait about 15 minutes to take the chill off the dough. This will help you roll out your dough without it cracking. Lightly flour your rolling pin and work surface, then roll out the dough, turning a quarter turn every few rolls to keep it round and even.
• Roll the dough until it’s about ⅛” thick and is at least 2 inches wider than your pie dish. Continue to lightly flour your surface and pin any time the dough begins to stick.
• Carefully transfer the dough to a pie dish, pressing it into place on the bottom and sides (there will be overhang), and trim the edges with kitchen shears so they’re even and about 1” wider than the dish.
• Fold the sides underneath the crust so the fold meets the edge, then crimp.
• To par bake the crust, freeze the crust for 15 minutes, then dock with a fork all over. Add a piece of parchment paper to the inside and fill completely with pie weights or dried rice/beans.
• Bake in a preheated 375℉/190℃ oven for 15 minutes, then remove the weights and parchment and bake for another 5 minutes. Transfer to a wire rack while you prepare the filling.
Apple Butter Filling
• Reduce the oven temperature to 325℉/163℃ and set a rack in the middle oven, as well as the lower third of the oven.
• Whisk together the apple butter, eggs, brown sugar, flour, and vanilla in a large bowl. (Ingredients: 1½ cups apple butter, 3 large eggs, ¼ cup dark brown sugar, 1 tablespoon all-purpose flour, 1 teaspoon vanilla paste or extract)
• Add the sweetened condensed milk, scraping out all excess from the can. Whisk together until a smooth batter forms. (Ingredient: 14 oz sweetened condensed milk)
• Pour the batter into the par-baked pie crust, then bake in the center rack for 30 minutes.
• Carefully transfer the pie to the bottom third of the oven and continue baking for an additional 10-15 minutes until the center of the pie is set and slightly jiggly (but not sloshy).
• Remove to a wire rack to cool completely, about three hours. You can also transfer it to the fridge to cool faster.
Cinnamon Whipped Cream
• Add the ingredients to the bowl of a stand mixer fitted with the whisk attachment (or use a handheld mixture) and whip on high speed for 1-2 minutes until soft-stiff peaks form. (Ingredients: 1 cup heavy whipping cream, 2 tablespoons powdered sugar, 1 teaspoon ground cinnamon, 1 teaspoon vanilla paste or extract)
• Spread the whipped cream onto the cooled pie, then add a few dollops of extra apple butter and swirl it in.
• Slice the pie with a sharp knife, cleaning it off completely in between each cut, for extra clean slices.
Notes
Store the pie lightly covered at room temperature for 2-3 days, or in the fridge for up to 5 days. Eat the pie cold or at room temperature.
The whipped cream will begin to weep after about two days, so it’s best to serve the whipped cream on the side if you don’t plan to eat a majority of the pie in one sitting.
Tips:
• Use room temperature eggs and apple butter for best results.
• Use pie weights or dry beans or rice to par-bake the pie crust. Just be sure not to cook and eat the dried goods afterward, but reserve them to use strictly as baking weights.
• Add the pie to a baking sheet for the first ⅔ of the baking time in case any filling spills over.
• Brush the crust with an egg wash for a very golden brown crust.
• If the edges of the crust become too brown, tent the entire pie lightly with foil (don’t allow it to touch the custard, though). You can also use a pie shield if you have one.
• Move the pie to the bottom third of the oven for the final 10-15 minutes of baking to ensure a fully cooked crust.
• Use extra apple butter to spread on top of the cooled pie (before adding the whipped cream) or swirl it directly into the whipped cream. If you don’t have extra, reserve two tablespoons (instead of adding to the filling) to use on top.
Note that the nutrition facts include two pie crusts, though only one is used in this recipe.
Nutrition Information (per serving):
Calories: 703 kcal | Carbohydrates: 99g | Protein: 13g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 151mg | Sodium: 492mg | Potassium: 355mg | Fiber: 2g | Sugar: 55g | Vitamin A: 1038IU | Vitamin C: 2mg | Calcium: 199mg | Iron: 3mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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