Y’all, I am so excited to share this Cinnamon Apple Butter Pie today! It’s a mash up of two pies I’ve been really wanting to make lately. I feel like they’re both not as popular as your classic apple and pecan pies that you see around Thanksgiving, but both sound right up my alley. Cinnamon pie and apple butter pie. Cinnamon pies seem more like a cool, creamy, and cheesecake-like pie. Apple butter pies look like they’re more of a baked custard, similar to a chess or buttermilk pie.
For this one, I decided to go more of the cinnamon pie route and add apple butter. I picked some up in a little mountain town on a trip to North Carolina recently and this was the perfect use for it! I don’t need to tell y’all how much I love cinnamon and fall apple baking, so this pie is just the epitome of all autumn things for me.
It’s so flavorful, especially with a little more apple butter swirled into some whipped cream on top. 😍 My family probably doesn’t want me to share this, but we totally demolished this pie, okay. There are three of us. We destroyed it and my mom told me not to make it again. Because it’s that good. 😂
Also, cinnamon-sugar pecans are a perfectly little addition to this baby. I used this recipe from Life Love and Sugar, which I will definitely be making again.
If you’re looking for something new to try for Thanksgiving this year, or just a fun little weekend baking project, I really can’t recommend this pie enough. Happy baking, friends!
More Pie Recipes:
Apple Chess Pie
Whiskey Caramel Pecan Pie
Kentucky Derby Pie
Cinnamon Apple Butter Pie
- 1 1/2 cups all-purpose flour
- 1/2 tsp kosher salt
- 8 tbsp very cold butter diced
- 6 tbsp ice cold water
- 1 large egg for egg wash
Cinnamon Apple Butter Filling:
- 1 8-oz block cream cheese, room temperature
- 1 cup apple butter
- 1 cup packed light brown sugar
- 3 large eggs room temperature
- 1 tsp vanilla
- 2 tbsp cornstarch
- 2 tbsp all-purpose flour
- 2 tsp ground cinnamon
- Pinch of salt
To prepare the pie crust:
- To make the pie crust, add flour and salt to food processor. Add butter and pulse until crumbly. Add water two tablespoons at a time, pulsing for a few seconds between each until dough resembles coarse meal with pea-sized butter pieces throughout. (Don’t process until dough forms a ball.) Turn out onto a sheet of plastic wrap and pat all of the pieces together and form into a disc. Chill for at least 30 minutes.
- On a lightly floured surface, turn out dough and roll into a 12-inch circle. Lift dough using a rolling pin (if dough is hard to work with, return to the refrigerator to help it firm up a bit) and lay over a lightly greased 9-inch pie plate. (Here I used a Lodge cast iron pie pan.) Gently press into pie plate and flute the edges. Return pie crust to refrigerator while preparing this filling.
- Place prepared pie crust in the refrigerator to chill while preparing the filling.
To make the filling:
- Preheat oven to 350°F.
- In a large bowl, beat cream cheese, apple butter, and brown sugar on medium speed until combined. Add eggs and vanilla; mix well.
- In a small bowl, whisk together cornstarch, flour, cinnamon, and salt. Add to the cream cheese mixture and mix until all ingredients are incorporated.
- Pour into the prepared pie crust; whisk egg and a splash of water, then brush over exposed edges of the pie crust.
- Bake pie for 45 to 50 minutes, or until the center only jiggles slightly when the pan is tapped. Tent with foil after about 25 minutes of baking to prevent pie crust from over-browning.
- Remove from oven and let the pie cool completely. Cover loosely with foil or plastic wrap and chill for 6 hours or overnight.
- Serve with whipped cream, additional apple butter, and cinnamon-sugar pecans if desired.
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This looks so yummy. What size skillet did you use