I recently tried an Apple Butter Pie Recipe that left me pleasantly surprised. The marriage of apple butter with sweetened condensed milk and a hint of vanilla in a flaky crust made for an unexpectedly delightful custard. It was a creative twist on classic fall pies that I simply had to share.

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I always get excited when I try out a recipe that feels both unique and familiar at the same time. This Apple Butter Pie With Cinnamon Whipped Cream is one of my absolute faves.

I started with a 9-inch flaky pie crust and filled it with a mix of sweetened condensed milk, apple butter, three large eggs, heavy cream and a splash of vanilla extract with a pinch of salt to create a rich custard base that tastes like the best fall pie recipes I’ve ever had. The cherry on top is the cinnamon whipped cream, whipped from heavy whipping cream, powdered sugar and ground cinnamon, which adds a perfectly spicy finish.

I was reminded of those classic pies like apple cider pie or even a milkbar pumpkin pie, and it just fills me with crazy excitement to share it with you. Give it a try and experience this blend of smooth, unexpected flavors for yourself.

Why I Like this Recipe

I love this recipe ’cause the flaky pie crust is super buttery and gives the perfect crunch that holds all the creamy custard in place. I also really dig how the apple butter mixes with the sweetened condensed milk; it creates this rich, almost caramel-like flavor that reminds me of homemade treats. The cinnamon whipped cream topping is just the best, adding a cool spicy finish that elevates every bite. Lastly, I appreciate that even if i’m no top chef, the steps are simple enough for me to follow and still end up with an awesome dessert.

Ingredients

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Unbaked flaky pie crust gives structure and crunch with simple carbohydrates and minimal nutritional benefits.
Sweetened condensed milk offers rich sweetness and creaminess, though its high in sugars and calories.
Apple butter provides natural apple flavor, fiber, and a touch of sweetness with added spices.
Eggs supply protein and richness, essential for binding ingredients in the custard base.
Heavy cream adds smooth texture and fats, crucial for custard stability and flavor.
Cinnamon whipped cream blends whipped cream, sugar, and cinnamon to deliver a sweet, spiced finish.
Vanilla extract and salt boost flavor balance, rounding out the custard and apple butter notes.

Ingredient Quantities

1 (9-inch) flaky pie crust, unbaked

1 can (14 oz) sweetened condensed milk

1 cup apple butter

3 large eggs

1/2 cup heavy cream (for the custard base)

2 tsp vanilla extract

1/2 tsp salt

1 cup heavy whipping cream (for the cinnamon whipped cream)

2 tbsp powdered sugar

1/2 tsp ground cinnamon

How to Make this

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1. Preheat your oven to 350°F and set your pie dish with the unbaked flaky crust carefully inside.

2. In a big bowl, whisk together the sweetened condensed milk, apple butter, eggs, heavy cream (for the custard base), vanilla extract, and salt until smooth.

3. Pour that custard mixture into the pie crust evenly and gently tap the dish on the counter to settle any air bubbles.

4. Bake the pie in the oven for about 45 to 50 minutes or until the custard is mostly set around the edges but still a bit jiggly in the center.

5. While the pie is baking, in another chilled bowl, beat the heavy whipping cream, powdered sugar, and ground cinnamon until soft peaks form.

6. Once the pie is done, remove it from the oven and let it cool to room temperature, then place in the fridge for at least 2 hours so the custard can firm up more.

7. After chilling, give it a quick stir to check for any uneven set areas, then spread the cinnamon whipped cream generously over the top.

8. For a little extra fancy touch, you can sprinkle a light dusting of cinnamon on top of the whipped cream.

9. Let the pie sit for another 10 minutes so the flavors can meld together.

10. Slice, serve, and enjoy your Apple Butter Pie with Cinnamon Whipped Cream, and share it with your family or friends if you like!

Equipment Needed

1. Oven
2. 9-inch pie dish
3. Large mixing bowl
4. Whisk
5. Measuring cups and spoons
6. Second bowl (preferably chilled)
7. Electric mixer (or hand mixer)
8. Spatula
9. Refrigerator
10. Knife for slicing the pie

FAQ

Do I need to pre-bake the pie crust before filling it?
A: No, you dont need to pre-bake it. Just lay the unbaked crust in the pan and pour in the custard mix.

Can I use homemade apple butter instead of store-bought one?
A: Yes, you sure can. Homemade apple butter works great but make sure its thick enough to hold up in the custard base.

How can I get my cinnamon whipped cream extra fluffy?
A: Chill your heavy whipping cream and bowl before starting. Whip until soft peaks form and then fold in the powdered sugar and cinnamon gently.

Is there a substitute for sweetened condensed milk if i dont have it?
A: You could try making your own by simmering regular milk with sugar until its reduced and thick, but the condensed milk adds a special creaminess thats hard to beat.

Can I prepare this pie in advance?
A: Absolutely! You can make the pie ahead and keep it in the fridge. Just wait to add the whipped cream topping until you are ready to serve.

Apple Butter Pie With Cinnamon Whipped Cream Recipe Substitutions and Variations

For the sweetened condensed milk, you can mix evaporated milk with extra sugar (about 1/2 cup sugar per can) and a splash of vanilla extract to keep it rich and sweet
If you dont have apple butter, try using unsweetened applesauce with a pinch of extra cinnamon and nutmeg to add more flavor
Instead of heavy cream for the custard, you can substitute with whole milk mixed with a couple tablespoons of melted butter to maintain that creamy flavor
If heavy whipping cream is unavailable for the whipped topping, full-fat coconut cream chilled in the fridge can work as a decent alternative

Pro Tips

1. Try not to overbake the pie its best to take it out when the edges set but the center still jiggles a bit, cause it will continue to firm up once its in the fridge.
2. Be careful when mixing your custard ingredients so you dont overbeat them, cause that can mess up the texture and make it too dense.
3. Chill your bowl and beaters before whipping the cream for the cinnamon whipped cream, it really helps in getting those soft peaks you want.
4. Let the pie cool completely before adding the whipped cream, that way the cream doesnt melt right away and you get a nice, smooth topping.