Apple Butter Pie

55 mins
Serves 1
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Directions

  1. 1Bake the pie crust at 375 degrees Fahrenheit for 15 minutes, weighted with pie weights or dried beans, then let it cool.
  2. 2Bake the pie crust at 375 degrees Fahrenheit for 15 minutes, weighted with pie weights or dried beans, then let it cool.
  3. 3Bake the pie crust at 375 degrees Fahrenheit for 15 minutes, weighted with pie weights or dried beans, then let it cool.
  4. 4In a large bowl, combine the apple butter, vanilla bean paste, eggs, sweetened condensed milk, and all-purpose flour.
  5. 5In a large bowl, combine the apple butter, vanilla bean paste, eggs, sweetened condensed milk, and all-purpose flour.
  6. 6In a large bowl, combine the apple butter, vanilla bean paste, eggs, sweetened condensed milk, and all-purpose flour.
  7. 7Whisk the mixture until all ingredients are well combined.
  8. 8Whisk the mixture until all ingredients are well combined.
  9. 9Whisk the mixture until all ingredients are well combined.
  10. 10Pour the filling into the par-baked pie crust.
  11. 11Pour the filling into the par-baked pie crust.
  12. 12Pour the filling into the par-baked pie crust.
  13. 13Bake the pie in a preheated oven at 350 degrees Fahrenheit for 35 to 40 minutes, until the center is slightly jiggly.
  14. 14Bake the pie in a preheated oven at 350 degrees Fahrenheit for 35 to 40 minutes, until the center is slightly jiggly.
  15. 15Bake the pie in a preheated oven at 350 degrees Fahrenheit for 35 to 40 minutes, until the center is slightly jiggly.
  16. 16Remove the pie from the oven and let it cool completely.
  17. 17Remove the pie from the oven and let it cool completely.
  18. 18Remove the pie from the oven and let it cool completely.
  19. 19Pour heavy cream into a jar or suitable container.
  20. 20Pour heavy cream into a jar or suitable container.
  21. 21Pour heavy cream into a jar or suitable container.
  22. 22Add cinnamon, maple syrup, and vanilla bean paste to the heavy cream.
  23. 23Add cinnamon, maple syrup, and vanilla bean paste to the heavy cream.
  24. 24Add cinnamon, maple syrup, and vanilla bean paste to the heavy cream.
  25. 25Whip the mixture with an immersion blender until stiff peaks form.
  26. 26Whip the mixture with an immersion blender until stiff peaks form.
  27. 27Whip the mixture with an immersion blender until stiff peaks form.
  28. 28Spread the maple cinnamon whipped cream on top of the cooled pie.
  29. 29Spread the maple cinnamon whipped cream on top of the cooled pie.
  30. 30Spread the maple cinnamon whipped cream on top of the cooled pie.
  31. 31Serve the pie chilled or at room temperature.
  32. 32Serve the pie chilled or at room temperature.
  33. 33Serve the pie chilled or at room temperature.

Ingredients

  • 1 par-baked pie crust
  • 1 par-baked pie crust
  • 1 par-baked pie crust
  • 2 cups Apple Butter
  • 2 cups Apple Butter
  • 2 cups Apple Butter
  • 4 eggs
  • 4 eggs
  • 4 eggs
  • 1 can Sweetened condensed milk
  • 1 can Sweetened condensed milk
  • 1 can Sweetened condensed milk
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon vanilla bean paste
  • 2 tablespoons All Purpose flour
  • 2 tablespoons All Purpose flour
  • 2 tablespoons All Purpose flour
  • 2 cups cold heavy cream
  • 2 cups cold heavy cream
  • 2 cups cold heavy cream
  • 3 tablespoons maple syrup
  • 3 tablespoons maple syrup
  • 3 tablespoons maple syrup
  • 1 tablespoon cinnamon
  • 1 tablespoon cinnamon
  • 1 tablespoon cinnamon
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon vanilla bean paste

Equipment

large bowlwhiskpie plateovenmeasuring spoonsimmersion blenderjarspatulaserving platefork

Tips

  • The apple butter and eggs should be at room temperature for the filling.
  • Bake the pie until the center is slightly jiggly.
  • Let the pie cool completely before topping with whipped cream.