This Apple Butter Pie is sweet and cozy, filled with rich apple butter and spices that remind you of fall. The buttery crust is a perfect match for the creamy filling!
And let’s not forget the cinnamon whipped cream—it’s like a little hug for your pie. I can’t resist dolloping on extra! Enjoy it warm or chilled; it’s yummy either way!
Key Ingredients & Substitutions
Apple Butter: This is the star of the show! You can buy apple butter from the store, or if you prefer, make your own by slow-cooking apples with spices and sugar. If you can’t find apple butter, try using applesauce, but decrease the brown sugar in the recipe since applesauce is sweeter.
Butter: Unsalted butter gives you control over the saltiness of your pie. If you’re out, you can use margarine, but the flavor might differ slightly. I usually stick with butter for a richer taste.
Heavy Cream: This adds extra creaminess to both the filling and whipped cream. If you want a lighter option, you can use half-and-half, but the texture will be less rich. Alternatively, coconut cream is a great dairy-free option!
Cinnamon: Ground cinnamon is an essential flavor in this pie. For an extra kick, mix a little ground ginger or cloves into the filling. If you want a spice-free version, you can omit it, though it won’t have that classic flavor profile.
What’s the Best Way to Prepare the Pie Crust?
Making a pie crust can be tricky, but I have a few tips to make it easier. A flaky crust starts with cold ingredients, so keep your butter and water chilled!
- First, whisk flour and salt. This helps mix in the salt evenly.
- Next, cut in the cold butter until you see pea-sized pieces. This creates those flaky layers.
- When adding ice water, do it gradually until the dough just holds together. Overworking can lead to a tough crust!
- Chill the dough for at least 30 minutes. This helps it relax and makes rolling it out easier.
Apple Butter Pie With Cinnamon Whipped Cream
Ingredients:
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 3-4 tbsp ice water
For the Apple Butter Filling:
- 1 1/2 cups apple butter
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
For the Cinnamon Whipped Cream:
- 1 cup heavy whipping cream, cold
- 2 tbsp powdered sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This Apple Butter Pie will take about 30 minutes for preparation and 45 minutes for baking, plus some time for the pie to cool down. In total, you should plan for around 1.5 to 2 hours, including chilling the crust and whipping the cream. So, it’s a fun way to spend an afternoon in the kitchen!
Step-by-Step Instructions:
1. Prepare the Pie Crust:
Start by mixing the flour and salt in a large bowl. Next, add the cold, cubed butter, and cut it into the flour using a pastry cutter or a fork until it looks like coarse crumbs. Slowly drizzle in the ice water, one tablespoon at a time, mixing until the dough begins to clump together. Form the dough into a ball, wrap it in plastic, and chill it in the fridge for at least 30 minutes. This helps make the crust flaky!
2. Preheat the Oven:
While the crust is chilling, preheat your oven to 375°F (190°C). This way, it’ll be ready as soon as you’re done preparing the pie.
3. Roll Out the Dough:
Once the dough is chilled, lightly flour your surface and roll it out into a 12-inch circle. Carefully transfer the rolled dough to a 9-inch pie plate. Trim any excess crust and crimp the edges to make it pretty. To prevent bubbling, prick the bottom of the crust with a fork. For an extra crispy crust, you can bake it for about 8 minutes before adding the filling (this step is optional but highly recommended).
4. Make the Filling:
In a medium bowl, whisk together the apple butter, brown sugar, eggs, heavy cream, vanilla extract, ground cinnamon, nutmeg, and a pinch of salt until smooth and well combined.
5. Fill and Bake the Pie:
Pour that delicious apple butter filling into your prepared crust. Bake it in the preheated oven for about 40-45 minutes. You want the filling to be set, so check it by inserting a knife near the center; it should come out clean. After baking, let the pie cool completely on a wire rack. This will allow the filling to firm up.
6. Prepare the Cinnamon Whipped Cream:
In a chilled bowl, beat the cold heavy whipping cream with powdered sugar, ground cinnamon, and vanilla extract until soft peaks form. Keep this lovely whipped cream in the refrigerator until you’re ready to serve the pie.
7. Serve:
Slice your cooled pie and generously top each piece with that fluffy cinnamon whipped cream. A sprinkle of cinnamon on top makes it extra special. Enjoy every bite!
This recipe yields a luscious apple butter pie that’s aromatic and inviting, perfectly paired with the rich cinnamon whipped cream. Happy baking!
Can I Use Store-Bought Pie Crust?
Absolutely! If you want to save time, feel free to use a store-bought pie crust. Just follow the package instructions for pre-baking or filling, and your pie will still turn out delicious!
How Can I Store Leftover Apple Butter Pie?
Store any leftover pie in the refrigerator, covered loosely with aluminum foil or plastic wrap. It will stay fresh for about 3-4 days. For longer storage, you can freeze the pie, but it’s best to do so before adding the whipped cream.
Can I Make This Pie Ahead of Time?
Yes, you can bake the pie a day in advance and store it in the refrigerator. Let it cool completely before covering it. Just add the whipped cream right before serving to keep it fresh and fluffy!
What Substitutes Can I Use for Heavy Cream?
If you’re looking for a lighter option, half-and-half works in place of heavy cream, though the texture will be less rich. For a non-dairy alternative, coconut cream is a great choice that still provides richness!
