Apple Butter Pie With Cinnamon Whipped Cream

This easy apple butter pie recipe is a perfect new addition to a traditional pumpkin pie and a wonderful recipe to grace your Thanksgiving table. You can also try my apple crumb pie and purple sweet potato pie for more fall pies.

Flavor - This has the taste of an apple pie without the spices to keep an intense fruit flavor from the apples. The aromas that come from your oven smell like you're in an apple orchard!

Texture - If you love a classic pumpkin pie, this pie texture is for you (and is a great alternative)! These types of custard pies have a silky smooth consistency contrasted with the slightly doughy, yet flaky pie crust.

Simple ingredients - This fall pie only uses a handful of simple ingredients. Use my homemade pie crust recipe or use a store-bought pie crust, either is fine!

This apple butter pie is made with a majority of pantry staples!

• Pie crust. For my homemade version, unsalted butter and all-purpose flour are needed, otherwise, you can buy a pre-made or frozen pie crust.
• Apple butter. You can use store-bought apple butter (like Musselman's apple butter), or make your own apple butter! I recommend this homemade apple butter recipe (a slow-cooker apple butter). Look for thicker apple butter - if it's too thin and runny, cook it down a bit before using it. In the fall, you can find apple butter at most farmer's markets and they're super fresh and flavorful!
• Eggs. Three large eggs are needed. They should be at a true room temperature so they incorporate nicely into the batter. Room temperature eggs will produce the best results.
• Dark brown sugar. Dark brown produces the best flavor and color results.
• Sweetened condensed milk. One 14oz can is used for this recipe and helps to produce an ultra-creamy texture.
• All-purpose flour. Only one tablespoon is needed, which helps to set the pie.
• Toppings. Whipped cream (heavy whipping cream + powdered sugar + vanilla extract + ground cinnamon) is used to top the pie.

See recipe card for full ingredients list and quantities.

• Light brown sugar can be used in place of dark brown sugar, however, I recommend dark brown for a deeper flavor profile and a darker-colored pie.
• Want to make this into an apple butter pumpkin pie? Use half apple butter and half canned pure pumpkin puree.
• Use some festive leaf or apple cookie cutters and cut out scraps of dough to add to the edges of the pie crust.
• Accentuate the apple flavor even more by reducing 1 cup of apple cider until it turns into a sticky syrup consistency, then whisk that to the filling ingredients.
• Any fruit butters can be used in this recipe - try pumpkin butter, pear butter, or peach butter. They're mainly just thick fruit purees cooked down until very sweet and caramelized.

Begin by quickly making the pie crust in a food processor following all the steps for my all-butter pie crust and allow it to rest for at least one hour prior to use.

One: Roll out the pie dough, add it to the pie plate and crimp the edges. Crumble up a piece of parchment paper, add it to the center, and fill the pie shell with pie weights. Par bake, then remove the weights and continue baking for 5 more minutes.

Two: In a large bowl, whisk together the apple butter, eggs, brown sugar, and flour until smooth.

Three: Pour in the sweetened condensed milk, scraping out all excess from the can.

Four: Whisk together the pie filling until completely a completely smooth filling forms.

Five: Pour the apple butter pie filling into the par-baked crust and bake until the middle of the pie is set, but still slightly jiggly (but not sloshy).

Six: Allow the pie to cool completely on a wire rack, then top with cinnamon whipped cream or vanilla ice cream.

Add the heavy whipping cream, powdered sugar, vanilla extract, and ground cinnamon to the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer).

Whip on high speed until soft-stiff peaks form. Spread onto the pie, adding a bit of extra apple butter into the top and swooping it in.

Alternatively, spread the extra apple butter directly onto the pie, then add the cinnamon whipped cream on top.

Hot tip! Use a very sharp knife to cut the pie, cleaning it fully in between each cut for extra clean slices.

• 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 or into the whipped cream. If you don't have extra, reserve two tablespoons (instead of adding to the filling) to use on top.

This is likely because the pie was not par-baked enough, or the entire pie wasn't baked long enough. Additionally, be sure to add the pie to the bottom third of the oven for the final 10-15 minutes of baking to ensure a fully cooked bottom crust.

This is because the pie was underbaked (or the ingredients were mismeasured). To tell when the pie is done, the center will be set, but slightly jiggly. It should not be sloshy, however. The pie will continue to cook and set as it cools, leaving you with a smooth, custard pie.

Store the pie at room temperature for three days, or in the fridge for five days. Enjoy the pie cold or at room temperature. Note that the whipped cream will begin to weep after about 2 days, so it's best to serve it on the side if you don't plan to eat a majority of the pie in one sitting.

To freeze the apple butter pie, allow it to cool completely in the fridge, then transfer it to the freezer for 30 minutes. Wrap the entire pie (including the pie pan) in plastic wrap, then foil, and freeze for four months. To thaw, unwrap the pie completely and thaw it in the fridge for 3-4 hours. Then slice and enjoy.

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pie plate

rolling pin

pie weights

parchment paper sheets

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