Introduction

Apple Butter Pie with Cinnamon Whipped Cream is a cozy and comforting dessert that combines the rich flavors of apple butter with a creamy, spiced topping. Perfect for fall or any time you crave a sweet, homey treat, this pie highlights pantry staples and easy techniques for a crowd-pleasing dessert.

The image shows a pumpkin pie with a golden-brown crust, topped with a thick, swirled layer of toasted white whipped cream that has light brown cinnamon dusting on top. The pie is in a clear glass pie dish placed on a rustic wooden cutting board that holds two slices already cut and slightly separated from the main pie. Nearby, a white plate holds one slice of the pie, showing the smooth orange pumpkin filling beneath the whipped cream. Around the pie, there are two whole red apples, a cinnamon stick, a half-sliced apple showing its seeds, a white bowl with dark brown filling and a spoon, and a knife with a wooden handle. All items rest on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pie crust (homemade or pre-made)

1 cup apple butter (preferably thick and flavorful)

3 large eggs, at room temperature

3/4 cup dark brown sugar

1 tablespoon all-purpose flour

1 can (14 oz) sweetened condensed milk

For the cinnamon whipped cream:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Instructions

Step 1: Prepare the pie crust following your favorite all-butter pie crust recipe or use a store-bought crust. Roll out the dough, fit it into a pie plate, and crimp the edges. Line the crust with parchment paper and fill with pie weights. Par-bake in a preheated oven until the edges are set, then remove the weights and bake for 5 more minutes. Let cool slightly.

Step 2: In a large bowl, whisk together the apple butter, room temperature eggs, dark brown sugar, and all-purpose flour until smooth and well combined.

Step 3: Gradually pour in the sweetened condensed milk, scraping out all of the contents from the can. Whisk the mixture thoroughly until the filling is completely smooth and uniform in texture.

Step 4: Pour the filling into the prepared pie crust. Bake in a preheated oven until the filling is set but still slightly jiggly in the center, about 50-60 minutes. Remove from the oven and let cool completely.

Step 5: To make the cinnamon whipped cream, whip the heavy cream with powdered sugar, vanilla extract, and ground cinnamon until soft peaks form. Serve the pie topped with a generous dollop of cinnamon whipped cream.

Tips & Variations

Use dark brown sugar for a richer flavor; light brown sugar can be substituted if needed but will yield a lighter color and taste.

Try mixing half apple butter and half canned pumpkin puree for a seasonal twist on this pie.

Decorate the pie edges with leaf or apple-shaped dough cutouts for a festive look.

For a more intense apple flavor, reduce 1 cup of apple cider to a syrup and whisk it into the filling mixture before baking.

Experiment with other fruit butters like pumpkin, pear, or peach for unique variations.

FAQs

Can I use store-bought pie crust for this recipe?

Yes, store-bought pie crust works well and can save time. Just be sure to par-bake it as directed to prevent a soggy bottom.

What if my apple butter is too thin?

If your apple butter is runny, cook it down gently in a saucepan to thicken it before using. This will help the pie filling set properly and avoid excess moisture.