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Cinnamon Sugar Apple Butter Pie

Cinnamon sugar apple butter pie with a flaky golden crust and thick spiced apple butter filling. Sliced apples are tossed with cinnamon, nutmeg, and cornstarch, then baked until bubbling through steam vents.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pie crust and topping
  • 1 refrigerated pie crusts (or homemade) Use 2 total crusts for a 9-inch pie.
  • 1 egg For egg wash on the top crust.
  • 2 tbsp sugar For top crust egg wash mixture.
  • 1 tsp cinnamon For top crust egg wash mixture and topping.
Apple butter filling
  • 1.5 cup apple butter Spread on the bottom crust before layering apples.
  • 4 apples Peeled and thinly sliced.
  • 0.5 cup granulated sugar Toss with apples.
  • 2 tbsp brown sugar Toss with apples.
  • 1 tsp cinnamon Toss with apples and apple butter filling.
  • 0.25 tsp nutmeg Toss with apples.
  • 2 tbsp cornstarch Helps thicken the bubbling filling.
  • 1 tbsp lemon juice Adds brightness to the apple mixture.
  • 1 tbsp unsalted butter Dice and dot over the top before baking.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pie dish
  1. Preheat the oven to 375F and place a rack in the center. Fit one pie crust into a 9-inch pie dish and leave the edges to support crimping later.
Build the filling layers
  1. Toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated. Let the mixture sit briefly so the cornstarch starts to hydrate.
  2. Spread the apple butter evenly over the bottom crust. Layer the spiced apple slices over the butter in an even mound.
  3. Dot the top of the apple layer with diced unsalted butter. Place the second crust on top and crimp the edges to seal.
Vent, brush, and top
  1. Cut steam vents in the top crust to allow bubbling filling to escape. Brush the top with egg wash so the crust browns well.
  2. Mix the remaining cinnamon and sugar and sprinkle it over the top crust. Make sure the coating covers the center and vents.
Bake and cool
  1. Bake for 45-50 minutes at 375F until the crust is deeply golden and the filling is bubbling through the vents. Move the pie to a sheet pan during baking for stable browning.
  2. Cool the pie at least 1 hour before slicing. This resting time sets the thick apple butter filling so it holds together.

Notes

For clean slices, let the pie cool fully—at least 1 hour, or up to 2 hours, before cutting. Refrigerate leftovers in a covered container up to 4 days; freeze only the baked pie (wrapped tightly) for up to 2 months. If you want a lighter option, use reduced-sugar apple butter and keep the sugar topping at the lower end to reduce sweetness without changing the baking technique.