This Apple Butter Pie is a cozy treat that brings together sweet apple butter and creamy filling, all in a flaky crust. Top it off with rich cinnamon whipped cream for a warm, inviting flavor!
Honestly, it smells like fall every time I make it! I love serving this pie at family gatherings. Just a slice with that cinnamon cream makes everyone smile—who can resist? 😊
Key Ingredients & Substitutions
Apple Butter: This is the star of the pie! You can use store-bought apple butter or make your own at home. If you don’t have apple butter, try substituting with a mix of applesauce and ground cinnamon for a similar flavor, though it won’t be quite as rich.
Heavy Cream: For the filling and whipped cream, heavy cream gives a nice texture. If you’re looking for a lighter option, you can use coconut cream or a non-dairy milk alternative with added thickener for the whipped cream. Just be aware, it might change the flavor a bit.
Spices: Ground cinnamon and nutmeg bring warmth to the pie. If you want to switch things up, you could use pumpkin pie spice instead, which includes cinnamon and nutmeg along with ginger and allspice for a different twist!
How Do You Make the Perfect Pie Crust?
The crust can make or break your pie! Here’s how to ensure your pie crust is flaky and delicious:
- Keep everything cold—especially the butter. This helps create a flaky texture.
- Don’t overwork the dough. Mix just until it holds together. Less handling means a lighter crust!
- Chill the dough for at least 30 minutes before rolling it out. This firms it up and makes it easier to handle.
For a quicker option, you can use pre-made pie crusts from the store. They save time and still taste great!
What’s the Trick to Fluffy Whipped Cream?
Making whipped cream is simple, but there are a few tips to remember:
- Start with everything cold: the bowl, beaters, and cream. This helps it whip up quickly!
- Beat until soft peaks form, then add sugar and cinnamon. This gives it sweetness and the warm flavor of cinnamon.
- Don’t overbeat; stop as soon as stiff peaks form. If you go too far, it’ll turn into butter!
Your whipped cream should be smooth and hold its shape when piped or spread on the pie.
Making this pie is a delightful process, and I love how it fills the house with such wonderful scents. Enjoy the baking adventure and the shared joy it brings! 🍏🥧
Apple Butter Pie With Cinnamon Whipped Cream
Ingredients You’ll Need:
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
- 3 to 4 tablespoons ice water
For the Apple Butter Filling:
- 1 1/2 cups apple butter (store-bought or homemade)
- 3 large eggs
- 1/2 cup brown sugar, packed
- 1/2 cup heavy cream
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Cinnamon Whipped Cream:
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delightful pie takes about 30 minutes to prepare and about 1 hour to bake. Plus, you’ll want to chill it for at least 2 hours to let everything set properly. So, plan for around 3 hours total, and don’t forget—most of that is chilling time while you can relax!
Step-by-Step Instructions:
1. Make the Pie Crust:
In a bowl, mix together the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs. Slowly add in ice water, one tablespoon at a time, mixing until the dough just comes together. Shape the mixture into a disk, wrap it in plastic wrap, and pop it in the fridge for at least 30 minutes.
2. Prepare the Pie Shell:
Once the dough has chilled, preheat your oven to 375°F (190°C). Roll out the dough on a floured surface to fit a 9-inch pie dish. Gently place the dough into the pie dish, trim any excess, and flute the edges if you’d like. Prick the bottom with a fork, line it with parchment paper, and fill with pie weights or dried beans. Bake the crust for 15 minutes, then remove the weights and parchment, and bake for an additional 5-7 minutes until it’s lightly golden. Let it cool slightly.
3. Make the Apple Butter Filling:
In a mixing bowl, whisk together the apple butter, eggs, brown sugar, heavy cream, cinnamon, nutmeg, vanilla extract, and salt until everything is smooth and fully combined.
4. Bake the Pie with Filling:
Pour the apple butter filling into the pre-baked pie crust. Bake at 350°F (175°C) for 35-40 minutes, or until the filling is nearly set but still slightly jiggly in the center. Once done, remove from the oven and let it cool completely on a wire rack. Then, refrigerate for at least 2 hours to let it set.
5. Prepare Cinnamon Whipped Cream:
In a chilled mixing bowl, whip the heavy cream until you see soft peaks. Add powdered sugar, ground cinnamon, and vanilla extract to sweeten it up. Keep whipping until stiff peaks form, but be careful not to overbeat it!
6. Assemble and Serve:
Spread or pipe the luscious cinnamon whipped cream over the chilled apple butter pie. For an extra touch, lightly dust the top with some more cinnamon. Slice and enjoy your delicious pie either chilled or at room temperature!
Enjoy your beautifully rich and creamy Apple Butter Pie with a fluffy swirl of cinnamon-spiced whipped cream on top! Happy baking! 🍏🥧
Can I Use Store-Bought Apple Butter?
Absolutely! Store-bought apple butter works great for this recipe and saves time. Just make sure to choose a variety that you enjoy the taste of, as it will influence the overall flavor of the pie.
Can I Substitute the Heavy Cream?
Yes, you can! For a lighter option, try using coconut cream or a non-dairy alternative. Just keep in mind that it may alter the flavor slightly and the texture might not be as rich.
How to Store Leftover Pie?
Store any leftover pie in the refrigerator, covered, for up to 4 days. To keep the whipped cream fresh, add it just before serving, as it can lose its texture over time.
Can I Freeze this Pie?
Yes! You can freeze the pie, but it’s best to do so without the whipped cream. Wrap it well in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before serving, and add the whipped cream fresh when ready to enjoy!
