This Apple Butter Pie is a cozy treat filled with warm, spiced apple butter and a buttery crust. Topped with cinnamon whipped cream, it’s perfect for any fall gathering!
Baking this pie fills the house with lovely smells, making it feel like a hug in dessert form. I love serving a slice with extra whipped cream—can’t resist that combo! 🍏🥧
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your crust. If you’re looking for a gluten-free option, try using a gluten-free all-purpose blend instead, which usually works well for pies.
Apple Butter: You can use store-bought apple butter; however, homemade is often richer in flavor. If you’re out, a mix of applesauce and a hint of cinnamon can work too to mimic that apple taste.
Heavy Cream: Need a lighter option? You can use half-and-half or coconut cream for a dairy-free alternative in both the filling and whipped cream.
Ground Spices: If you don’t have ground ginger or allspice, you can adjust with a dash of nutmeg or just use more cinnamon. Spice mixes like pumpkin pie spice can work well too!
Cinnamon Whipped Cream: For a twist, try adding a touch of cocoa powder or maple syrup instead of powdered sugar to the whipped cream for extra flavor.
How Do I Get the Perfect Pie Crust?
The pie crust can be tricky but it’s key to a delicious pie. Here’s how to ensure it turns out just right:
- Keep your butter cold! This helps create a flaky texture. If it melts into the dough, your crust may become tough.
- Only add as much ice water as you need. You want the dough to come together without becoming sticky. Aim for a dough that holds together when pressed.
- Chill your crust after rolling it out. This helps prevent shrinking while baking and maintains a nice shape.
- When you bake it, don’t skip the pie weights! This keeps the crust from puffing up while it cooks. You can use dried beans or rice if you don’t have weights.
Apple Butter Pie With Cinnamon Whipped Cream
Ingredients You’ll Need:
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 3-4 tbsp ice water
For the Apple Butter Filling:
- 1 cup apple butter (store-bought or homemade)
- 2 large eggs
- 1/2 cup packed light brown sugar
- 1/4 cup heavy cream
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground allspice
For the Cinnamon Whipped Cream:
- 1 cup heavy whipping cream, chilled
- 2 tbsp powdered sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This delicious pie takes about 30 minutes of active preparation time, plus 2 hours to cool in the fridge. You’ll also need time for the crust to chill for about 1 hour, so plan accordingly. Altogether, it’s a perfect weekend baking project!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by whisking together the flour and salt in a large bowl. Then, cut in the cold butter using a pastry cutter or a fork until the mixture looks like coarse crumbs. Gradually add ice water, a tablespoon at a time, mixing gently until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
2. Preheat Oven and Prepare Crust Shell:
When you’re ready, preheat your oven to 350°F (175°C). On a floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate, trimming the edges and crimping as desired. For a no-shrink crust, chill the crust in the fridge for 15 minutes. Line it with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 8 minutes until lightly golden. Let it cool slightly.
3. Make the Apple Butter Filling:
In a medium bowl, whisk together the apple butter, eggs, brown sugar, heavy cream, salt, cinnamon, ginger, and allspice until smooth and well combined.
4. Bake the Pie:
Pour the apple butter filling into the pre-baked pie crust. Bake at 350°F (175°C) for 40-45 minutes, or until the filling is set around the edges but still slightly jiggly in the center. Once baked, remove from the oven and let cool completely on a wire rack before chilling in the fridge for at least 2 hours.
5. Prepare the Cinnamon Whipped Cream:
In a chilled mixing bowl, add the heavy whipping cream, powdered sugar, cinnamon, and vanilla extract. Using an electric mixer, beat the mixture on medium-high speed until soft peaks form. Be careful not to overbeat!
6. Serve:
Slice the chilled pie and serve each slice with a generous dollop of cinnamon whipped cream. You can also sprinkle a little extra ground cinnamon on top for a beautiful garnish. Enjoy your delicious Apple Butter Pie!
This pie is a warm and comforting dessert with a rich apple butter filling and a perfectly flaky crust, made even better with the sweet, creamy cinnamon whipped cream. Perfect for sharing with loved ones!
Can I Use Store-Bought Pie Crust for This Recipe?
Absolutely! Using a store-bought pie crust can save you time, and many brands taste great. Just make sure to follow the baking instructions on the package, and pre-bake according to the recipe’s directions to ensure a crispy crust.
What Can I Substitute for Apple Butter?
If you don’t have apple butter on hand, you can use unsweetened applesauce mixed with a bit of brown sugar and spices (like cinnamon and nutmeg) to mimic the flavor. About 1 cup of applesauce with 1-2 tablespoons of brown sugar should work well!
How Should I Store Leftover Pie?
Leftover apple butter pie can be stored in the refrigerator in an airtight container for up to 4 days. Just be sure to cover it loosely with foil or plastic wrap to prevent it from drying out. If you want to keep it longer, you can freeze the pie for up to 2 months—just let it thaw in the fridge overnight before serving!
Can I Make the Whipped Cream Ahead of Time?
It’s best to make the whipped cream fresh, as it can deflate over time. However, if you want to prepare it in advance, you can store it in the fridge for a few hours. Just give it a quick whisk to bring it back to a fluffy consistency before serving.
