Irresistibly Cozy Apple Butter Pie with Cinnamon Whipped Cream
Servings: 8 slices
Calories: 320kcal
This Apple Butter Pie with Cinnamon Whipped Cream captures the cozy essence of autumn, blending creamy apple goodness with warm spices.
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Equipment
- food processor
- mixing bowl
- 9-inch pie plate
- Whisk
- Measuring cups
- Measuring Spoons
Ingredients
For the Crust
- 1 cup All-Purpose Flour Consider gluten-free flour for a gluten-free option.
- ½ cup Unsalted Butter Use cold butter for the best texture.
- ½ teaspoon Kosher Salt Sea salt can be a great substitute.
- 3-4 tablespoons Ice Cold Water Adjust based on humidity and dough texture.
For the Filling
- 1 cup Apple Butter Homemade or store-bought.
- 3 Large Eggs Room temperature is preferable.
- ¾ cup Dark Brown Sugar Light brown sugar works well as a substitute.
- ¼ cup Flour Provides stability to the filling.
- 1 teaspoon Vanilla Paste or Extract Use extract if paste is unavailable.
- ½ cup Sweetened Condensed Milk Opt for evaporated milk for a lighter touch.
For the Topping
- 1 cup Heavy Whipping Cream Low-fat alternatives may impact texture.
- 2 tablespoons Powdered Sugar Omit for a less sweet topping.
- 1 teaspoon Ground Cinnamon Substitute with pumpkin pie spice for a twist.
Instructions
Directions
- Make the Pie Crust: In a food processor, pulse together the flour and salt. Add cold butter until the mixture resembles pea-sized crumbs. Gradually pour in ice water until the dough is cohesive. Wrap in plastic and chill for 1-2 hours.
- Prepare Crust: Roll out the chilled dough to fit a 9-inch pie plate, crimping the edges as desired. Freeze it for 15 minutes. Par-bake at 375°F (190°C) for 15 minutes using pie weights, then remove the weights and bake for an additional 5 minutes until lightly golden.
- Make the Filling: Reduce the oven temperature to 325°F (163°C). In a mixing bowl, whisk together apple butter, eggs, brown sugar, flour, and vanilla extract. Stir in sweetened condensed milk until the mixture is smooth and well combined.
- Bake the Pie: Pour the filling into the prepared crust. Bake on the middle rack for 30 minutes, then move to the lower rack and bake an additional 10-15 minutes, until the filling is set but still slightly jiggly in the center.
- Cool and Top: Allow the pie to cool for three hours. In the meantime, whip together heavy cream, powdered sugar, cinnamon, and vanilla until soft peaks form. Gently spread the whipped cream over the cooled pie, swirling in extra apple butter if desired.
Notes
For best results, leave out powdered sugar in the whipped cream if serving on the same day for better stability.
Nutrition
Serving: 1slice | Calories: 320kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Monounsaturated Fat: 6g | Cholesterol: 85mg | Sodium: 150mg | Potassium: 150mg | Fiber: 2g | Sugar: 23g | Vitamin A: 500IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg