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Cinnamon Sugar Apple Butter Pie

Cinnamon sugar apple butter pie with a flaky, deeply golden crust and a thick spiced apple butter filling. Thin apple slices are layered over apple butter, then baked until bubbling through vent cuts for a slice-lift-ready 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: 360
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated pie crusts
  • 2 refrigerated pie crusts Use refrigerated or homemade; cold crust helps prevent shrinkage.
Apple butter filling
  • 1.5 cup apple butter Spread over bottom crust as the base layer.
  • 4 apples Peel and thinly slice for even baking.
  • 0.5 cup granulated sugar Toss with apples for sweetness and syrupy juices.
  • 2 tbsp brown sugar Adds a deeper caramel-like flavor.
  • 1 tsp cinnamon Used in both the apple spice mix and the top crust topping.
  • 0.25 tsp nutmeg Warm spice for classic apple pie flavor.
  • 2 tbsp cornstarch Thickens the filling so it slices cleanly.
  • 1 tbsp lemon juice Brightens flavor and helps balance sweetness.
  • 1 tbsp unsalted butter Dotted on top of the apple layer before sealing the pie.
Top crust
  • 1 egg Beaten for egg wash to help the top crust brown.
  • 2 tbsp sugar Mixed with cinnamon for the top crust sprinkle.
  • 1 tsp cinnamon For the top crust sugar-cinnamon sprinkle.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep crust
  1. Preheat oven to 375F, then fit one pie crust into a 9-inch pie dish.
  2. Cut steam vents in the top crust once it is ready so steam can escape during baking.
Build the apple butter pie
  1. Toss sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated.
  2. Spread apple butter over the bottom crust, then layer the spiced apple slices over the butter.
  3. Dot the apple layer with diced unsalted butter.
  4. Place the second crust on top, crimp the edges to seal, then brush with egg wash over the top crust.
  5. Mix remaining cinnamon and sugar and sprinkle over the top crust for a cinnamon-dusted finish.
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 thickened filling sets.

Notes

Pro tip: thinly sliced apples bake more evenly, and letting the pie cool at least 1 hour prevents runny filling. Refrigerate covered up to 4 days; reheat individual slices at 325F for 10-15 minutes. Freezing is yes—freeze slices in airtight wrap up to 2 months and thaw overnight in the fridge. For a dairy-light swap, use plant-based butter in the dotting step (egg wash still needed for browning).