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Cinnamon Sugar Apple Butter Pie

Cinnamon Sugar Apple Butter Pie with a flaky, golden crust and a thick spiced apple-butter filling. Thinly sliced apples are tossed with cinnamon, nutmeg, sugar, cornstarch, and lemon juice for bubbling, jammy texture.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Double-crust pie
  • 2 refrigerated pie crusts Use 2 refrigerated pie crusts (store-bought) or homemade.
  • 1.5 cup apple butter Spread over the bottom crust.
  • 4 large apples Peel and slice thinly.
  • 0.5 cup granulated sugar Measure 1/2 cup for the apple filling.
  • 2 tbsp brown sugar Measure 2 tablespoons for the apple filling.
  • 1 tsp cinnamon Use in the filling and for the top crust topping.
  • 0.25 tsp nutmeg Ground nutmeg for warm spice.
  • 2 tbsp cornstarch Helps thicken the apple filling.
  • 1 tbsp lemon juice Brightens and helps balance sweetness.
  • 1 tbsp unsalted butter Dice and dot over the apples.
  • 1 egg Beaten for egg wash on top crust.
  • 2 tbsp sugar Topping mix with cinnamon for sprinkling.

Equipment

  • 1 sheet pan

Method
 

Preheat and set up crust
  1. Preheat oven to 375F and fit one crust into a 9-inch pie dish.
  2. Trim and place any overhang neatly so the second crust can seal properly.
Make the apple filling layers
  1. Toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated.
  2. Spread apple butter over the bottom crust in an even layer.
  3. Layer the spiced apples over the apple butter so the filling sits mounded slightly.
  4. Dot the top of the apples with diced unsalted butter.
Top crust and bake
  1. Cover with the second crust, crimp the edges, and cut steam vents to release heat.
  2. Beat the egg, brush it over the top crust, then mix sugar and cinnamon and sprinkle it over the egg-washed crust.
  3. Bake 45-50 minutes at 375F until the crust is golden and the filling bubbles through the vents.

Notes

For clean slices, let the pie cool at least 2 hours so the cornstarch sets and the filling thickens. Refrigerate leftovers up to 4 days; freeze baked pie (cool completely first) up to 2 months. For a dairy-light option, use a dairy-free butter substitute for the butter dots and keep the rest the same.