Go Back

Cinnamon Sugar Apple Butter Pie

Cinnamon sugar apple butter pie with a flaky golden crust and a thick spiced apple-butter filling. Thin apple slices are layered over apple butter, then baked until the filling bubbles through steam vents.
Print Recipe Pin Recipe
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
  • 2 refrigerated pie crusts (or homemade)
Apple butter filling
  • 1.5 cup apple butter
  • 4 large apples, peeled and thinly sliced
  • 0.5 cup granulated sugar
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tbsp unsalted butter, diced
Top crust
  • 1 egg, beaten
  • 2 tbsp sugar
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the crust
  1. Preheat the oven to 375F and place a sheet pan in the oven to help the bottom crust bake evenly. Fit one pie crust into a 9-inch pie dish.
Toss the apple filling
  1. Toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice until the slices are evenly coated and glossy.
Assemble the pie
  1. Spread the apple butter over the bottom crust, making an even layer to seal the crust. Layer the spiced apple slices over the apple butter.
Top crust and vents
  1. Dot the top of the apple layer with diced unsalted butter, then lay the second crust on top and crimp the edges.
  2. Cut steam vents in the top crust, then brush the crust with the beaten egg wash for color.
Cinnamon sugar topping and bake
  1. Mix the remaining cinnamon and sugar, then sprinkle it over the top crust for a crisp, fragrant finish. Bake for 45-50 minutes at 375F until the crust is deeply golden and the filling is bubbling through the vents.
Cool before slicing
  1. Cool the pie for at least 1 hour so the apple butter filling sets and slices cleanly.

Notes

For clean slices, cool until the filling has stopped streaming through the vents. Store covered in the refrigerator up to 4 days; freeze baked whole pie up to 2 months (thaw overnight in the fridge). For a dairy-light option, use plant-based butter in the dots on top and for any butter listed in the recipe.