As the days grow shorter and the air turns crisp, I can’t help but be swept away by the warmth of the season. There’s something magical about the scent of spices and baked apples wafting through my kitchen, and that’s exactly what inspired my Apple Butter Pie with Cinnamon Whipped Cream. This delightful dessert marries the beloved flavors of autumn, offering a creamy, custard-like filling that’s reminiscent of a classic pumpkin pie but with a unique twist. Not only is it a crowd-pleaser, but it also makes for a stunning centerpiece at any Thanksgiving gathering. And let’s be honest—who can resist a silky slice of pie topped with lightly sweetened cinnamon whipped cream? Stick around to discover how this easy-to-make recipe will transform your holiday dessert table!
Why is this pie a must-try?
Delightful flavors: The rich apple butter brings an irresistible depth of flavor, making each bite a celebration of autumn.
Easy to make: You’ll appreciate the simple preparation that guarantees delicious results without overwhelming your kitchen time.
Versatile options: Customize your pie with spice variations or layers of sliced apples for an extra twist.
Stunning presentation: Its beautiful, creamy texture and gorgeous whipped topping create an eye-catching centerpiece that will impress your guests.
Perfect for sharing: This pie is a crowd-pleaser at gatherings, much like a warm slice of Apple Pie Cake or a cozy serving of Cinnamon Focaccia Brown.
Apple Butter Pie Ingredients
For the Crust
• All-Purpose Flour – Provides structure to the pie crust; you can substitute with gluten-free flour if needed.
• Unsalted Butter – Adds richness and flaky texture; remember to use cold butter for optimal results.
• Kosher Salt – Enhances flavor; if using regular salt, reduce the amount slightly.
• Ice Water – Binds the dough; make sure it’s very cold to ensure a tender crust.
For the Filling
• Apple Butter – The star ingredient giving the pie its unique flavor; you can opt for homemade or store-bought apple butter.
• Large Eggs – Essential for setting the custard filling; using room temperature eggs promotes better incorporation.
• Dark Brown Sugar – Adds sweetness and a hint of molasses flavor; feel free to use light brown sugar as a substitute.
• All-Purpose Flour (for Filling) – Thickens the custard; do not skip this ingredient for the right consistency.
• Vanilla Paste/Extract – Adds depth of flavor; substitute with vanilla extract if necessary.
• Sweetened Condensed Milk – Contributes creaminess and sweetness; do not substitute with evaporated milk.
For the Topping
• Heavy Whipping Cream – Provides structure and richness for the whipped cream; coconut cream works as a dairy-free alternative.
• Powdered Sugar – Sweetens the whipped cream and stabilizes it; adjust to taste.
• Ground Cinnamon – Adds warmth; you can substitute it with nutmeg or pumpkin pie spice for a fun variation.
Dive into these lovely flavors and enjoy creating your Apple Butter Pie with Cinnamon Whipped Cream!
Step‑by‑Step Instructions for Apple Butter Pie with Cinnamon Whipped Cream
Step 1: Prepare the Crust
In a large mixing bowl, combine all-purpose flour and kosher salt. Cut in cold unsalted butter using a pastry cutter until the mixture resembles small peas. Gradually add ice water, mixing until the dough forms shaggy crumbs. Turn the dough onto a lightly floured surface, knead gently, wrap it in plastic, and refrigerate for 1-2 hours to chill and firm up.
Step 2: Par-Bake the Crust
Preheat your oven to 375°F (190°C). Roll the chilled dough into a circle that fits your pie plate, then crimp the edges. Freeze the crust for 15 minutes while you prepare the next steps. Using a fork, dock the crust to prevent it from bubbling. Line it with parchment paper and fill with pie weights, then bake for 15 minutes. Remove weights, bake for an additional 5 minutes until lightly golden.
Step 3: Prepare the Filling
In a mixing bowl, whisk together apple butter, large eggs, dark brown sugar, and all-purpose flour. Make sure everything is well blended, then stir in sweetened condensed milk until the mixture is smooth and appears homogenous. This delicious filling will form the creamy, custard-like base of your Apple Butter Pie with Cinnamon Whipped Cream.
Step 4: Assemble and Bake
Once the crust has cooled slightly, pour the prepared filling into the par-baked crust, spreading it evenly. Bake in the preheated oven at 325°F (163°C) for about 40 minutes. The pie should be slightly jiggly in the center but set around the edges—this will ensure a perfect, custard texture.
Step 5: Cool the Pie
After baking, remove the pie from the oven and let it cool on a wire rack for approximately 3 hours. Alternatively, to speed up the cooling process, refrigerate it for about 1 hour. This cooling period is crucial for the filling to firm up before adding the cinnamon whipped cream.
Step 6: Make the Whipped Cream
In a mixing bowl, combine heavy whipping cream, powdered sugar, ground cinnamon, and vanilla paste. Using an electric mixer, whip on medium-high speed until soft-stiff peaks form. This luscious whipped cream will be the perfect topping for your cooled Apple Butter Pie, adding a sweet and creamy finish.
Step 7: Serve and Enjoy
Spread the cinnamon whipped cream generously over the top of the cooled pie. For an extra touch of flavor, drizzle with additional apple butter. Slice into wedges and serve your Apple Butter Pie with Cinnamon Whipped Cream at gatherings or cozy fall evenings for a truly delightful dessert experience.
Storage Tips for Apple Butter Pie with Cinnamon Whipped Cream
Room Temperature: Store your Apple Butter Pie lightly covered at room temperature for up to 3 days. This keeps the crust fresh and flaky.
Fridge: If you wish to keep it longer, refrigerate the pie for up to 5 days. Cover it with plastic wrap to prevent the filling from drying out.
Whipped Cream: For the best taste and texture, it’s recommended to serve the cinnamon whipped cream fresh. If storing, keep it in an airtight container in the fridge and re-whip before serving.
Freezer: You can freeze the pie unbaked or baked without the whipped cream for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
Make Ahead Options
These Apple Butter Pie with Cinnamon Whipped Cream are perfect for busy home cooks looking to save time! You can prepare the pie crust up to 24 hours in advance by following the initial steps—mix and chill the dough, then par-bake it and refrigerate. The filling can also be made ahead; simply mix it up to 3 days before baking. Store it in an airtight container in the fridge to maintain freshness. When you’re ready to enjoy this delicious dessert, pour the prepped filling into the chilled crust and bake as directed. Topping with whipped cream should be done just before serving to maintain its light, fluffy texture. You’ll have a delightful pie that’s just as scrumptious, ready to impress family and friends!
Apple Butter Pie with Cinnamon Whipped Cream Variations
Customize your pie experience with these delightful variations that encourage your culinary creativity and savory imagination.
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Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a pie that’s friendly to gluten sensitivities. Feel free to enjoy the same rich flavors without the gluten!
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Fruit Layering: Add a layer of thinly sliced apples between the crust and filling. This creates a delightful texture contrast and amplifies that fruity goodness, reminiscent of a classic apple pie.
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Spice It Up: For an exciting twist, replace ground cinnamon with a mix of nutmeg and ginger. These warm spices dance perfectly with the apple butter, making each mouthful a spiced surprise.
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Miniature Pies: Use a muffin tin to create adorable mini pies perfect for sharing. It’s a charming way to serve at gatherings, and everyone gets their own little slice of joy!
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Dairy-Free Delight: Swap heavy whipping cream with coconut cream for the topping to create a silky, dairy-free whipped cream. It not only tastes incredible but also keeps your dessert accessible for everyone.
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Texture Twist: Add crushed walnuts or pecans into the filling for an irresistible crunch. This adds a lovely texture and nuttiness that complements the creamy filling beautifully.
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Decadent Drizzle: Drizzle the whipped cream with a bit of caramel sauce or extra apple butter just before serving. This will elevate both presentation and flavor, making your pie even more indulgent.
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Chai Infusion: Infuse your whipped cream with chai spices by mixing some ground cardamom and clove into the cream. This aromatic twist brings a rich, cozy warmth to each heavenly bite.
Make your Apple Butter Pie with Cinnamon Whipped Cream truly your own by experimenting with these delightful variations! Also, don’t forget to check out my recipe for a delicious Whipped Ricotta Dip or my cozy Chicken Bites with Garlic Sauce to complete your fall feast!
Expert Tips for Apple Butter Pie
• Chill the Butter: Ensure your unsalted butter is extremely cold. This is key to achieving a flaky crust that holds its shape during baking.
• Measure Carefully: Accurate measurements are crucial for the custard-like consistency of your filling. Too much flour can lead to a dense pie, so level your measuring cups.
• Check for Doneness: The center of the pie should be slightly jiggly when you take it out of the oven. It will continue to set as it cools, ensuring the perfect texture.
• Slicing Tips: For beautiful, clean slices, use a sharp knife and wipe it clean between cuts. This avoids messy edges and showcases the creamy filling beautifully.
• Add Personal Touches: Feel free to enhance your Apple Butter Pie with spices like nutmeg or ginger for a unique twist that complements the apple flavor.
• Whipped Cream Tip: Serve the whipped cream fresh for the best texture, but if you need to make it ahead, store in the fridge in an airtight container and re-whip before serving.
What to Serve with Apple Butter Pie with Cinnamon Whipped Cream
As the cooling pie fills your kitchen with the fragrant warmth of spices, consider these delightful pairings to elevate your dessert experience.
- Vanilla Ice Cream: The creaminess of vanilla ice cream contrasts perfectly with the rich, custard-like texture of the pie, making each bite a nostalgic delight.
- Candied Pecans: Their crunchy sweetness adds an enjoyable texture and a hint of caramel that dances beautifully with the pie’s flavors.
- Spiced Chai Latte: This comforting drink offers warm spices that complement the apple butter while providing a cozy boost to your dessert experience.
- Caramel Sauce: A drizzle of caramel lends a luscious sweetness, creating a delightful layer of depth and richness that enhances each slice of pie.
- Maple Whipped Cream: Swap cinnamon for maple in your whipped cream for an extra layer of flavor that harmonizes well with the apple butter.
- Cheddar Cheese Slices: A classic pairing with apple desserts, the savory sharpness of aged cheddar cuts through the sweetness and adds a gourmet twist.
- Pumpkin Spice Latte: Embrace the flavors of fall with this warm beverage, which offers a comforting contrast to the silky pie and brings seasonal spice to your table.
- Gingersnap Cookies: Their spiced crunch creates a lovely textural contrast and complements the pie’s apple and cinnamon notes for a perfect dessert duo.
- Fresh Fruit Salad: A medley of seasonal fruits provides a bright, refreshing counterpoint, balancing the richness of the pie while adding a pop of color to your spread.
Apple Butter Pie with Cinnamon Whipped Cream Recipe FAQs
What type of apple butter should I use?
Absolutely! You can use either homemade or store-bought apple butter for this pie. If you choose homemade, just ensure it is smooth and has a rich flavor. For the store-bought option, look for high-quality apple butter without unnecessary additives for the best taste.
How long can I store the pie?
You can store your Apple Butter Pie lightly covered at room temperature for up to 3 days, ensuring the crust stays flaky. If you choose to refrigerate it, it can last for up to 5 days. Just wrap it tightly with plastic wrap to prevent the filling from drying out.
Can I freeze the pie?
Very! You can freeze the pie either unbaked or baked (without the whipped cream) for up to 2 months. Wrap it tightly in plastic wrap, followed by aluminum foil, to prevent freezer burn. When you’re ready to enjoy, just let it thaw in the fridge overnight and reheat it in the oven for a few minutes before serving.
Why is my pie filling runny?
If your filling ends up runny, it could be because of a few reasons. Ensure that you measured the ingredients accurately, especially the flour, as too little can lead to a watery filling. Also, make sure the pie cooled properly after baking—about 3 hours on a wire rack—or refrigerate it for quicker cooling, allowing it to set before slicing.
Is there a dairy-free option for the whipped cream?
Absolutely! For a dairy-free alternative, you can substitute heavy whipping cream with coconut cream. Just chill a can of full-fat coconut milk overnight, scoop out the solid cream, and whip it with powdered sugar and cinnamon until peaks form. It creates a lovely topping that complements the pie wonderfully!
Can I make this pie ahead of time?
The more the merrier! Yes, you can make the pie ahead of time. It’s best to bake it a day or two in advance and store it in the fridge without the whipped cream. Just whip the cream fresh before serving for the best flavor and texture. Enjoy the convenience of homemade dessert without the last-minute rush!
Apple Butter Pie with Cinnamon Whipped Cream Delight
Ingredients
Equipment
Method
- In a large mixing bowl, combine all-purpose flour and kosher salt. Cut in cold unsalted butter until it resembles small peas. Gradually add ice water until dough forms shaggy crumbs. Knead gently, wrap in plastic, and refrigerate for 1-2 hours.
- Preheat your oven to 375°F (190°C). Roll the chilled dough into a circle for your pie plate, crimp the edges, and freeze for 15 minutes. Dock the crust with a fork, line it with parchment and pie weights, and bake for 15 minutes. Remove weights, then bake for an additional 5 minutes until lightly golden.
- In a mixing bowl, whisk together apple butter, large eggs, dark brown sugar, and all-purpose flour. Stir in sweetened condensed milk until smooth.
- Pour the filling into the par-baked crust and bake at 325°F (163°C) for about 40 minutes. The pie should be slightly jiggly in the center.
- Let the pie cool on a wire rack for approximately 3 hours, or refrigerate for about 1 hour.
- In a mixing bowl, combine heavy whipping cream, powdered sugar, ground cinnamon, and vanilla paste. Whip until soft-stiff peaks form.
- Spread the cinnamon whipped cream over the top of the cooled pie, drizzle with additional apple butter if desired, slice, and serve.
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