This apple butter pie has been a surprise showstopper at more than one family gathering. I first baked it on an unexpected autumn evening when the pantry offered nothing but a jar of apple butter and a craving for something cozy. The result: a custard-like filling with deep apple spice layered over a crisp, butter-rich crust that cuts clean and holds its shape. Every bite is smooth, gently spiced, and brightened by a swirl of extra apple butter and a cloud of cinnamon whipped cream. It quickly replaced a more labor-intensive autumn tart in my rotation because it manages to feel both rustic and refined.

I love this preparation because it highlights store-bought apple butter without making the dessert taste processed. Using sweetened condensed milk gives the filling a luxuriously creamy texture while the eggs set it into a silky custard that slices beautifully. The crust is worth your attention—cold butter, minimal handling, and a brief chill deliver those flaky layers that make a pie feel special. Serve it warm or chilled; both are excellent. For holiday dinners, I often double the whipped cream and add an extra jar of apple butter on the side for guests who like a more intense apple flavor.

Ingredients

• Pie crust: 3 1/4 cups all-purpose flour (about 390 g) — choose a reliable brand like King Arthur for consistent protein and predictable rolling behavior. The flour gives structure without weighing the crust down.
• Butter: 1 cup plus 6 tablespoons cold unsalted butter (about 11 oz or 311 g) — use real butter (not spread) for the flavor and flakiness; European-style butter with higher fat will yield extra tenderness.
• Salt: 1 teaspoon kosher salt — balances sweetness and enhances the butter flavor in the dough.
• Ice water: 2/3 cup plus a tablespoon very cold water — keep it icy to prevent the butter from warming while you work the dough.
• Apple butter: 1 1/2 cups (about 16 fl oz / 482 g) — choose a thick, spiced variety; the pie depends on its concentrated apple and spice notes. Reserve a few tablespoons for an extra swirl on top.
• Eggs: 3 large eggs, room temperature — they set the custard and add richness and structure.
• Brown sugar: 1/4 cup dark brown sugar (about 50 g) — deep molasses flavor complements the apple butter.
• Flour (for filling): 1 tablespoon all-purpose flour — a small binder that helps stabilize the filling.
• Vanilla: 1 teaspoon vanilla paste or extract — enhances aroma and rounds the flavors.
• Sweetened condensed milk: 14 oz can — creates a silky, sweet custard base; scrape the can clean for maximum creaminess.
• Cinnamon whipped cream: 1 cup heavy whipping cream (240 ml), 2 tablespoons powdered sugar, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla — whipped to soft-stiff peaks for a light, spiced finish.

Instructions

Prepare the dough: Cut the cold butter into roughly 1/2-inch cubes and briefly chill them in the freezer (about 15 minutes) while you measure. Pulse the flour and salt in a food processor to combine, then add the butter and pulse until pieces are the size of peas. With the processor running, drizzle in 2/3 cup ice water and stop as soon as the dough holds together in shaggy clumps—leave one tablespoon if you need to add it at the end. The dough should feel like wet sand and press together without being sticky. Chill and roll: Divide the dough into two even portions, flatten into 1-inch discs, wrap tightly, and refrigerate for 1–2 hours until firm. Remove one disc 15 minutes before rolling to take off the chill; lightly flour your surface and roll to about 1/8-inch thickness, leaving a 2-inch overhang for trimming. Fit into a 9-inch pie dish, trim to a 1-inch overhang, fold under, and crimp the edge. Par-bake the shell: Freeze the fitted crust 15 minutes, then dock with a fork all over. Line the pie shell with parchment and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes, remove weights, then bake another 5 minutes until lightly set. Transfer to a rack while you prepare the filling. Mix the filling: Reduce oven temperature to 325°F (163°C). In a large bowl, whisk together 1 1/2 cups apple butter, 3 room-temperature eggs, 1/4 cup dark brown sugar, 1 tablespoon flour, and 1 teaspoon vanilla until smooth. Pour in the 14 oz sweetened condensed milk and whisk until fully combined into a uniform batter. Bake the pie: Pour the filling into the par-baked crust and bake in the center of the oven for 30 minutes. Move the pie to the lower third of the oven and continue baking 10–15 minutes more until the center is set but still slightly jiggly—avoid a sloshy center. Cool on a wire rack for about 3 hours (or refrigerate to speed cooling). Whip the cream: In a chilled bowl, whip 1 cup heavy cream with 2 tablespoons powdered sugar, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla on high until soft-stiff peaks form—about 1–2 minutes. Taste and adjust sweetness as desired. Finish and serve: Spread the cinnamon whipped cream over the cooled pie and dollop reserved apple butter, swirling lightly into the cream. For neat slices, use a sharp knife wiped clean between cuts. Serve slightly chilled or at room temperature.

Storage Tips

Store the pie covered in the refrigerator for up to 4 days; keep whipped cream topping fresh by adding it only before serving when possible. For longer storage, freeze the baked pie without the whipped topping: double-wrap in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw overnight in the fridge and refresh the surface with freshly whipped cinnamon cream. Avoid room-temperature storage for more than two hours because of the dairy and egg content.

Ingredient Substitutions

If you need to adapt, you can use a store-bought pie shell for convenience—bake according to package directions before filling. For a dairy-free version, use coconut condensed milk and a dairy-free butter substitute for the crust, and whip coconut cream flavored with cinnamon. For less sweetness, choose a less-sweet apple butter or reduce the powdered sugar in the topping; expect a slightly less glossy filling if you reduce condensed milk.

Serving Suggestions

Serve each slice with an extra dollop of apple butter and a sprinkle of flaky sea salt for contrast, or a small scoop of vanilla bean ice cream if serving warm. Garnish with thin apple slices or a light dusting of cinnamon. This dish pairs well with black coffee or a lightly spiced tea, and its homey character makes it ideal for weekend brunches, holiday dessert tables, or an after-dinner treat with friends.

Cultural Background

Apple butter itself dates back to colonial American and European traditions where cooked-down apples provided a shelf-stable concentrate for months. This preparation reimagines those deep, concentrated apple flavors into a custardy pie that nods to both classic apple pies and custard tarts. It’s part comfort-food heritage and part modern pantry cooking—using preserved apple butter to shortcut the labor of peeling and cooking fresh apples while preserving honest, spiced apple flavor.

Seasonal Adaptations

In fall, amplify the spices by stirring in 1/4 teaspoon nutmeg or allspice into the filling. For winter holidays, fold in 1 tablespoon of bourbon into the filling for warmth. In spring or summer, lighten the top by substituting whipped cream with lightly sweetened crème fraîche for tang and freshness. Small swaps let this dessert sit comfortably on menus year-round.

Meal Prep Tips

Make the dough and freeze one disc for another pie; the other disc can be used immediately. You can also assemble and bake the pie a day ahead—allow it to cool, then store refrigerated and add whipped cream just before serving. For entertaining, bake two pies in advance and finish one with whipped cream and decorative apple butter swirls just before guests arrive.

Warm, fragrant, and elegant in its simplicity, this pie is one I return to whenever I want a dessert that feels like a hug. Give it a try the next time you want to transform a jar of apple butter into something that will prompt repeat requests.