Go Back

Cinnamon Sugar Apple Butter Pie

Cinnamon sugar apple butter pie with a flaky, deeply golden double crust and a thick spiced apple butter center. Sliced apples are tossed with warm cinnamon and nutmeg, baked until the filling bubbles through vented pastry.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Pie crust base
  • 1 refrigerated pie crusts (or homemade) Use 1 crust for the bottom and 1 for the top.
Apple butter filling
  • 1.5 cup apple butter Spread over the bottom crust before layering apples.
  • 4 apples Peel and thinly slice for even baking.
  • 0.5 cup granulated sugar Toss with sliced apples to sweeten.
  • 2 tbsp brown sugar Adds warm caramel notes.
  • 1 tsp cinnamon For the spiced apple layer.
  • 0.25 tsp nutmeg Use for fragrance and gentle warmth.
  • 2 tbsp cornstarch Thickens the bubbling filling.
  • 1 tbsp lemon juice Brightens the fruit flavors.
  • 1 tbsp unsalted butter, diced Dot on top before sealing the crust.
Top crust topping
  • 1 egg beaten Used as egg wash to help the top crust brown.
  • 2 tbsp sugar Mixed with cinnamon for sprinkling on top crust.
  • 1 tsp cinnamon For the top crust sprinkle and dusting.

Equipment

  • 1 sheet pan

Method
 

Prepare and preheat
  1. Preheat the oven to 375F, then fit one pie crust into a 9-inch pie dish.
  2. Crimp the idea of your pie edges lightly so the crust can support the filling while baking.
Make the apple filling
  1. Toss the sliced apples with both sugars, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated.
  2. Spread the apple butter over the bottom crust in an even layer.
  3. Layer the spiced apple slices over the apple butter, keeping the surface relatively level.
  4. Dot the filling with diced unsalted butter.
Assemble the pie
  1. Top with the second crust and crimp the edges to seal.
  2. Cut steam vents in the top crust so trapped steam can escape.
  3. Brush the vents and top with egg wash.
  4. Mix the remaining cinnamon and sugar, then sprinkle it over the top crust.
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.
  2. Cool the pie at least 1 hour before slicing so the filling sets.

Notes

Pro tip: aim for thin, even apple slices so the filling thickens without turning watery, and keep the vents clear for visible bubbling. Store covered in the refrigerator up to 4 days; freeze whole pie or baked slices up to 2 months (thaw overnight in the fridge). For a dietary swap, use a gluten-free 1:1 pie crust and check for browning earlier, since gluten-free crusts can darken faster.