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Apple butter pie is a favorite dessert for whenever I want comfort and nostalgia in every bite The creamy custard filling made from deeply spiced apple butter and sweetened condensed milk bakes up silky smooth in a flaky buttery crust This is my go to when the air gets crisp and apples are in season since it brings together the best flavors of fall into one showstopper pie
The first time I made this apple butter pie I could not believe how much my whole house smelled like a bakery The cinnamon whipped cream takes it over the top and my family cannot stop at a single slice
Ingredients
- All purpose flour: creates a tender flaky crust Seek out a high quality unbleached flour for best results
- Unsalted butter: brings rich flavor and crisp texture Cold butter is key for tender layers in the pie crust
- Kosher salt: highlights both sweet and savory notes in the dough Flaky sea salt can work in a pinch
- Ice cold water: ensures the pie dough comes together without melting the butter Use water that has been well chilled with ice cubes for extra insurance
- Apple butter: delivers the concentrated spiced apple flavor Choose a thick rich apple butter for the most robust taste
- Large eggs: set up the custard filling Be sure to use room temperature eggs for the smoothest texture
- Dark brown sugar: adds depth with its molasses note If possible use freshly packed brown sugar for maximum softness
- Vanilla paste or extract: enhances sweetness and rounds out the flavor If using paste look for one with real flecks for visual appeal
- Sweetened condensed milk: gives the filling creamy body and sweetness Always use full fat for the richest pie
- Heavy whipping cream: is the base for the fluffy cinnamon whipped topping Choose one with the highest fat percentage for best whipping
- Powdered sugar: smoothens and sweetens the whipped cream Sift if you want extra silky texture
- Ground cinnamon: warms up the whipped cream Use a fresh aromatic cinnamon for the most punch
Step by Step Instructions
- Make the Butter Pie Dough:
- Cut cold butter into small cubes and scatter on a tray Place in the freezer for fifteen minutes so it is very cold Measure out flour and kosher salt and set them in a food processor Pulse once to combine Scatter the chilled butter over the flour and pulse until the mixture looks like textured sand with bits of butter about the size of peas
- Add Ice Cold Water:
- Measure two thirds cup of ice cold water Remove the ice and slowly drizzle into the processor while pulsing Keep pulsing until the dough starts to form crumbles Add the last spoon of water only if needed The dough should press together easily but not feel sticky or wet
- Chill and Roll the Dough:
- Take the dough out and divide into two pieces Wrap each in plastic and press into discs Chill for one to two hours Use only one disc for the pie Save the other for another time After chilling let the dough sit fifteen minutes to soften Roll on a floured surface into a circle about one eighth inch thick and two inches wider than your pie dish
- Fit Dough into Pie Plate:
- Lift the rolled dough into the pie plate Gently press into the bottom and sides Trim with shears so it hangs about an inch over the edge Fold this under and crimp the edge for a decorative look
- Par Bake the Pie Crust:
- Freeze the shaped crust for fifteen minutes Prick the bottom with a fork Line with parchment and fill with pie weights or dried beans Bake at three hundred seventy five degrees Fahrenheit for fifteen minutes Remove weights and bake five minutes more Cool while you make the filling
- Prepare the Apple Butter Filling:
- Reduce oven temperature to three hundred twenty five degrees Fahrenheit In a large bowl whisk together apple butter eggs brown sugar flour and vanilla Pour in sweetened condensed milk and whisk until completely smooth
- Fill and Bake the Pie:
- Pour the filling into the cooled crust Place on center oven rack and bake thirty minutes Move the pie to the bottom rack and bake another ten to fifteen minutes until just set and slightly jiggly but not runny Cool completely on a rack at least three hours or in the fridge
- Make Cinnamon Whipped Cream:
- In a mixing bowl beat the heavy cream powdered sugar cinnamon and vanilla with a mixer on high until medium peaks form
- Top and Serve the Pie:
- Spread cinnamon whipped cream over the completely cooled pie Spoon a little extra apple butter on top and swirl if you want Cut clean slices with a sharp knife wiping between each cut
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My favorite part is the thick apple butter filling which always reminds me of the big jars of homemade apple butter my grandmother kept on her pantry shelf One Thanksgiving my cousin and I spent an hour laughing while swirling extra apple butter into the whipped cream
Storage Tips
Apple butter pie can be kept at room temperature loosely covered for up to three days For longer storage move it to the fridge and it will stay fresh for up to five days If you want to freeze the pie wrap it well and freeze before adding whipped cream Allow it to thaw overnight in the refrigerator
Ingredient Substitutions
If you have to skip homemade crust store bought works just fine Use canned pumpkin butter if apple butter is not available For a dairy free version sub full fat coconut milk for heavy cream and use a vegan butter for crust
Serving Suggestions
Serve apple butter pie chilled or at room temp with generous clouds of cinnamon whipped cream Add a drizzle of warm caramel or a sprinkle of sea salt flakes for extra indulgence This pie pairs wonderfully with hot tea apple cider or even a scoop of vanilla ice cream
A Little History
Apple butter began as a traditional way to preserve the apple harvest in colonial America It has always been a staple in Pennsylvania Dutch and Appalachian recipes This pie draws on country baking traditions and is perfect for celebrating the apple season in a new way
Recipe FAQs
- → How do I ensure a flaky pie crust?
Work with cold butter and ice water, handle the dough minimally, and chill before rolling for best flakiness.
- → Can I use store-bought apple butter?
Yes, quality store-bought apple butter works well and gives the custard a deep apple flavor.
- → Does the pie need to be refrigerated after baking?
Yes, cool completely and store in the fridge for up to five days to maintain freshness and texture.
- → How do I keep whipped cream from weeping?
Whip until soft peaks and add just before serving, or serve on the side if storing the pie for longer.
- → Can I freeze the crust dough ahead of time?
Absolutely! Wrapped tightly, extra dough keeps well in the freezer for future baking needs.
- → How do I prevent the crust edges from overbrowning?
Shield the edges with foil or a pie shield once they're golden, especially near the end of baking.