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Creamy Apple Butter Pie with Whipped Cinnamon Cream Recipe

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4.2 from 14 reviews

This classic Apple Butter Apple Pie features a flaky, buttery crust filled with a smooth and glossy apple butter custard. The pie is topped with a spiced whipped cream that adds a light and creamy finish. Perfectly balanced with the warmth of cinnamon and the richness of sweetened condensed milk, this dessert is a cozy treat ideal for fall or any apple-loving occasion.

  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings

Ingredients

For the Pie Crust

  • 3¼ cups (390 g) all-purpose flour
  • 1 cup + 6 tbsp (311 g) unsalted butter, very cold, cut into ½” cubes
  • 1 tsp kosher salt
  • ⅔ cup (5.3 oz) ice-cold water (plus a few ice cubes on hand)

For the Filling

  • 1½ cups (482 g) apple butter, plus a little extra for topping
  • 3 large eggs, room temperature
  • ¼ cup (50 g) dark brown sugar
  • 1 Tbsp all-purpose flour
  • 1 tsp vanilla paste or extract
  • 14 oz (1 can) sweetened condensed milk

For the Whipped Cream Topping

  • 1 cup (240 ml) heavy whipping cream
  • 2 Tbsp powdered sugar (about 15 g)
  • 1 tsp ground cinnamon
  • 1 tsp vanilla paste or extract

Instructions

  1. Chill the Butter: Place the cubed unsalted butter in the freezer for about 15 minutes to ensure it is very cold. Cold butter helps create a flaky pie crust texture.
  2. Make the Pie Dough: In a food processor, pulse the flour and kosher salt once to combine. Scatter the chilled butter cubes over the flour mixture, then pulse in short bursts until the butter pieces resemble peas and the mixture looks sandy.
  3. Add Water: Measure ⅔ cup of very cold water (remove any ice cubes). With the food processor running, drizzle most of the water through the chute, reserving about one tablespoon. Pulse until the dough forms rough, shaggy clumps that hold together when gently squeezed. If still dry, add the reserved tablespoon. Avoid forming a smooth dough ball in the processor.
  4. Chill the Dough: Turn the dough out onto a work surface and divide it into two equal portions. Flatten each into a 1-inch disc, wrap tightly in plastic wrap, and chill for 1–2 hours until firm. Use one disc for the pie now and freeze the other for later use.
  5. Roll Out the Dough: Remove one disc from the fridge and let it rest for 10–15 minutes to ease rolling while keeping it cool. Lightly flour a clean surface and rolling pin. Roll the dough to about 1/8-inch thickness, making it 2 inches wider than your 9-inch pie dish.
  6. Fit the Dough into Pie Dish: Transfer the rolled dough to the pie dish, trim the edges leaving about 1 inch of overhang. Fold the overhang under itself and crimp or flute the edges for a decorative rim. Freeze the crust for 15 minutes to help it hold its shape.
  7. Blind Bake the Crust: Preheat the oven to 375°F (190°C). Dock the chilled crust all over with a fork, line it with parchment paper, and fill with pie weights or dry beans/rice. Bake on the middle rack for 15 minutes. Remove the weights and parchment, then bake for an additional 5 minutes until the crust appears set. Transfer the crust to a wire rack to cool slightly.
  8. Adjust Oven and Position Racks: Lower oven temperature to 325°F (163°C) and position the oven racks in the center and the lower third.
  9. Prepare the Filling: In a large mixing bowl, whisk together the apple butter, eggs, dark brown sugar, 1 tablespoon flour, and vanilla paste or extract until smooth.
  10. Add Sweetened Condensed Milk: Pour in the sweetened condensed milk and whisk until the mixture is glossy and uniform, scraping all contents from the can to avoid waste.
  11. Fill the Pie Crust: Pour the filling into the hot par-baked crust, smoothing it evenly. Return the pie to the oven’s center rack.
  12. Bake the Pie: Bake for 30 minutes at 325°F (163°C). Then carefully slide the pie to the lower third rack and bake for an additional 10–15 minutes. The pie center should look set but will still jiggle slightly when moved, indicating it is not fully solidified.
  13. Cool the Pie: Remove the pie from the oven and place on a wire rack. Allow it to cool to room temperature, about 3 hours. For quicker cooling, refrigerate the pie.
  14. Make the Whipped Cream: Using a stand mixer fitted with a whisk attachment or a hand mixer, combine heavy whipping cream, powdered sugar, ground cinnamon, and vanilla paste or extract. Whip on high speed until soft-stiff peaks form, about 1–2 minutes. Be careful not to overbeat.
  15. Top the Pie: Spread the whipped cream evenly over the cooled pie. Spoon a few extra drops of apple butter on top and gently swirl with a spatula for attractive ribboning. Slice with a sharp knife, wiping the blade clean between cuts for neat servings.

Notes

  • Keep all butter and water very cold for a flaky pie crust.
  • Don’t overwork the dough to maintain tenderness.
  • Blind baking is important to prevent a soggy bottom crust.
  • Do not overbake the custard filling; it should be slightly jiggly when done.
  • Whip cream just until soft-stiff peaks to avoid turning it into butter.
  • Allow the pie to cool completely for the best slicing results.
  • Extra apple butter topping is optional but adds beautiful flavor ribbons.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/creamy-apple-butter-pie-with-whipped-cinnamon-cream-recipe/