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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 layered over apple butter, baked until bubbling through the vents, then cooled for clean slices.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Pie crust
  • 2 refrigerated pie crusts Use 2 refrigerated pie crusts (or homemade) for a bottom and top crust.
Apple butter filling
  • 1.5 cup apple butter
  • 4 apples Peel and slice thinly before tossing.
  • 0.5 cup granulated sugar
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tbsp unsalted butter Dice for dotting the filling.
Top crust egg wash and topping
  • 1 egg Beaten for the egg wash.
  • 2 tbsp sugar For the top crust sprinkle.
  • 1 tsp cinnamon For the top crust sprinkle.

Equipment

  • 1 sheet pan

Method
 

Preheat and line the pie dish
  1. Preheat the oven to 375F, then set a sheet pan on the middle rack to catch any drips. Fit one pie crust into a 9-inch pie dish and gently press it into the corners.
Make the spiced apple layer
  1. Toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated. Leave the mixture to sit briefly while you prepare the bottom crust.
Assemble the pie
  1. Spread the apple butter over the bottom crust in an even layer, covering the surface. Layer the spiced apples over the butter, keeping the pile fairly level.
  2. Dot the top with diced unsalted butter so small pieces are scattered across the apples. Place the second crust on top and crimp the edges to seal.
  3. Cut steam vents in the top crust so steam can escape while baking. Brush the crust with the beaten egg for a glossy finish.
  4. Mix the remaining cinnamon and sugar, then sprinkle the mixture over the top crust. The surface should look speckled with cinnamon sugar.
Bake and cool
  1. Bake for 45-50 minutes at 375F until the crust is deeply golden and the filling is bubbling through the vents. If the top browns too quickly, tent loosely with foil for the remaining time.
  2. Cool the pie at least 1 hour before slicing. The filling should set so the slices hold together cleanly.

Notes

Pro tip: Slice apples thinly and evenly so the filling thickens without leaving crunchy pieces. Refrigerate leftovers in a covered container up to 4 days. Freezing is yes—freeze slices airtight up to 2 months and thaw overnight in the fridge. For a lighter twist, use a reduced-sugar apple butter if available and keep the cinnamon-sugar topping the same for flavor.