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Cinnamon Sugar Apple Butter Pie

Cinnamon sugar apple butter pie with a flaky, deeply golden double crust and a thick spiced apple butter filling. Thin-sliced apples are layered over apple butter, baked until bubbling through vent holes, then cooled so clean slices hold their shape.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Pie crust base
  • 1 2 refrigerated pie crusts (or homemade)
Apple butter filling
  • 1.5 cup apple butter
  • 4 large apples
  • 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 diced
Top crust
  • 1 egg beaten
  • 2 tbsp sugar for top crust
  • 1 tsp cinnamon for top crust

Equipment

  • 1 sheet pan
  • 1 9-inch pie dish

Method
 

Preheat and fit the bottom crust
  1. Preheat oven to 375F and set a rack in the center. Fit one pie crust into a 9-inch pie dish.
Season and layer the filling
  1. Toss sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated. Spread apple butter over the bottom crust.
  2. Layer the spiced apple slices over the apple butter. Dot with diced unsalted butter.
Assemble the double crust and prep for baking
  1. Top with the second crust and crimp the edges. Cut steam vents in the top crust so steam can escape.
  2. Brush the top crust with the beaten egg wash. 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. Transfer to a cooling rack and cool at least 1 hour before slicing.

Notes

For the cleanest slices, let the pie cool fully so the apple-butter juices thicken. Store covered in the refrigerator up to 4 days; freeze slices up to 2 months (thaw overnight in the fridge) and rewarm briefly if desired. If you prefer a lighter option, use a store-bought whole-wheat crust while keeping the same filling ratios for a similar texture.