Apple Butter Custard Pie (Print)
Smooth apple butter custard meets flaky crust, finished with cinnamon-kissed whipped cream—an autumn treat.
# What You'll Need:
→ Pie Crust
01 -
3¼ cups all-purpose flour (390g)
02 -
1 cup + 6 tablespoons unsalted butter, cold (311g)
03 -
1 teaspoon kosher salt
04 -
⅔ cup ice-cold water (5.3oz, measured without ice)
→ Apple Butter Pie Filling
05 -
1½ cups apple butter (482g)
06 -
3 large eggs, room temperature
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¼ cup dark brown sugar (50g)
08 -
1 tablespoon all-purpose flour
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1 teaspoon vanilla paste or extract
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14 oz sweetened condensed milk (1 can)
→ Cinnamon Whipped Cream
11 -
1 cup heavy whipping cream (240ml)
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2 tablespoons powdered sugar (15g)
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1 teaspoon ground cinnamon
14 -
1 teaspoon vanilla paste or extract
# How to Make It:
01 -
Cut the cold butter into ½” cubes and place in the freezer for about 15 minutes while preparing other ingredients.
02 -
In a bowl, add about 1 cup of water with a handful of ice cubes and set aside.
03 -
Add the flour and salt to a food processor and pulse once to incorporate the salt.
04 -
Disperse the cold butter cubes around the flour in the food processor, then pulse the mixture until the butter forms pea-sized pieces and resembles slightly textured wet sand.
05 -
Measure ⅔ cup ice-cold water (without the ice cubes) and drizzle it through the chute while pulsing. Add the last tablespoon of water only if the dough appears extra dry.
06 -
Remove the dough, separate it into two even pieces, wrap each in plastic wrap, and flatten into 1-inch thick discs. Chill for 1-2 hours until firm.
07 -
Let the dough sit at room temperature for 15 minutes, then roll it into a ⅛-inch thick circle, 2 inches wider than your pie dish. Lightly flour surfaces and tools to prevent sticking.
08 -
Carefully place the dough into a 9-inch pie dish, trim and crimp edges, and freeze for 15 minutes. Dock the crust with a fork and use parchment paper with pie weights for par-baking.
09 -
Pre-bake the crust at 375℉ (190℃) for 15 minutes. Remove weights and parchment, and bake for another 5 minutes.
10 -
Reduce oven temperature to 325℉ (163℃). Whisk together apple butter, eggs, brown sugar, flour, and vanilla. Add sweetened condensed milk, blending into a smooth batter.
11 -
Pour the apple butter mixture into the par-baked crust and bake on the center rack for 30 minutes. Then, move the pie to the lower third of the oven and bake for an additional 10-15 minutes until set.
12 -
Allow the pie to cool completely on a wire rack for about 3 hours or until chilled in the fridge.
13 -
Whip cream, powdered sugar, cinnamon, and vanilla on high speed until soft-stiff peaks form. Spread onto the cooled pie.
14 -
Optionally swirl apple butter on top of the whipped cream. Slice the pie, cleaning the knife between cuts for a neat presentation.
# Additional Notes:
01 -
Tent the crust with foil or use a pie shield during baking if edges become overly browned.
02 -
Use room-temperature eggs and apple butter for smoother blending.
03 -
Reserve extra apple butter to layer or swirl atop the whipped cream.