This warm and cozy apple butter pie is packed with sweet apple flavor and buttery goodness. Topped with a light cinnamon whipped cream, it’s perfect for any fall gathering!
You know those pies that make your kitchen smell heavenly? This one does just that! I love serving it warm with a dollop of whipped cream—every bite feels like a hug. 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your pie crust. If you’re looking for a gluten-free option, you can try a 1:1 gluten-free flour blend. I find that it works beautifully in pies, just like regular flour.
Unsalted Butter: Cold butter is key for a flaky crust. If you need a dairy-free substitution, coconut oil or margarine can work, but they may slightly change the flavor and texture.
Apple Butter: This gives the pie its rich apple flavor. If you don’t have apple butter, you could use pumpkin puree for a slight twist or homemade applesauce for a lighter touch. Just be careful not to add too much liquid!
Heavy Cream: Essential for the whipped cream. If you’re looking to lighten it up, use half-and-half, but it won’t whip as well. For a non-dairy option, try coconut cream instead, which also adds a lovely flavor.
How Do You Blind Bake a Pie Crust?
Blind baking is an important technique to ensure your crust stays crisp, especially for custard pies. Here’s how to do it:
- Preheat your oven and roll out your crust into the pie pan.
- Prick the bottom with a fork to prevent bubbling.
- Line with parchment paper and fill with pie weights or dried beans. This keeps the crust flat as it bakes.
- Bake for 15 minutes, then remove the weights and paper, and bake 5 more minutes until lightly golden. This step prevents a soggy bottom!
It’s always a good idea to watch the crust closely in the last few minutes so it doesn’t over-bake. Happy baking!
Apple Butter Pie With Cinnamon Whipped Cream
Ingredients You’ll Need:
For The Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
- 3-4 tbsp ice water
For The Apple Butter Filling:
- 1 cup apple butter
- 2 large eggs
- 1/2 cup packed light brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp salt
- 1 tsp vanilla extract
For The Cinnamon Whipped Cream:
- 1 cup heavy cream, chilled
- 2 tbsp powdered sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
Time Needed:
This tasty pie will take about 20 minutes of prep time and then around 50-60 minutes of baking time. With at least 30 minutes for the crust to chill, plan on about 1.5 to 2 hours total. It’s worth the wait as it cools, letting all those flavors meld together!
Step-by-Step Instructions:
1. Prepare the Pie Crust:
Start by whisking together the flour and salt in a large bowl. Next, cut in the cold butter using either a pastry cutter or your fingers, mixing until it looks like coarse crumbs. Slowly add the ice water, one tablespoon at a time, stirring with a fork until it starts to come together. Shape the dough into a disk, wrap it in plastic wrap, and pop it in the fridge for at least 30 minutes to chill.
2. Preheat Your Oven:
While the dough chills, preheat your oven to 350°F (175°C). This will ensure the pie crust bakes perfectly once we’re ready.
3. Roll Out and Bake the Crust:
Once the dough is chilled, lightly flour your work surface and roll it out into a 12-inch circle. Carefully transfer the dough to a 9-inch pie pan, trimming and crimping the edges to your liking. Use a fork to prick the bottom of the crust, which helps prevent bubbling. Line it with parchment paper and fill with pie weights or dried beans. Blind bake in the preheated oven for about 15 minutes. After that, remove the weights and parchment and bake for an additional 5 minutes until it’s just lightly golden. After baking, reduce the oven temperature to 325°F (160°C).
4. Make the Apple Butter Filling:
In a medium bowl, whisk together the apple butter, eggs, brown sugar, cinnamon, nutmeg, allspice, salt, and vanilla extract until the mixture is smooth. This will create a creamy and flavorful filling.
5. Fill and Bake the Pie:
Pour the apple butter filling into the prebaked crust, spreading it evenly. Bake in the oven for 35-40 minutes or until the filling is set but still slightly jiggly in the center. Once done, take it out of the oven and let it cool completely on a wire rack.
6. Prepare the Cinnamon Whipped Cream:
In a large chilled bowl, beat the heavy cream with the powdered sugar, ground cinnamon, and vanilla extract until soft peaks form. This whipped cream is light and fluffy, a perfect companion to the pie!
7. Assemble and Serve:
Once your pie has cooled, generously top it with the cinnamon whipped cream. If you want a little extra flair, sprinkle some additional cinnamon on top. Slice, serve, and enjoy this delicious, comforting dessert warm or slightly chilled!
Happy baking!
Can I Use Store-Bought Pie Crust for This Recipe?
Absolutely! Using a store-bought pie crust can save you time. Just follow the package instructions for pre-baking if needed, and then proceed with the apple butter filling!
How Do I Store Leftover Pie?
To store leftovers, cover the pie tightly with plastic wrap or aluminum foil and refrigerate for up to 3-4 days. Reheat in the oven or enjoy it chilled straight from the fridge!
Can I Make This Recipe Gluten-Free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. This should yield a similar texture for the crust and filling. Just be sure to check that your apple butter is also gluten-free!
What Other Toppings Can I Use Instead of Cinnamon Whipped Cream?
If you’re looking for alternatives, try a dollop of vanilla ice cream or a sprinkle of powdered sugar on top for a simple yet delicious touch!
