Cinnamon Sugar Apple Butter Pie

Why You’ll Love This Recipe

I like how the apple butter creates a smooth, rich filling that pairs perfectly with the flaky pie crust. The cinnamon sugar topping adds a sweet crunch, and the decorative pie crust leaves make it look festive and bakery-worthy. Since the crust is gluten free, it’s a great option when I want to make a dessert that everyone at the table can enjoy.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Gluten Free Pie Crust
2 1/2 cups (345g) Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
1 tbsp sugar
1/2 tsp salt
1 cup (220g) unsalted butter, cold and cubed (European style preferred)
1/4 cup ice water
1/4 cup (60g) sour cream

Apple Butter Pie Filling
1 cup (270g) apple butter
3 large eggs, divided
1/4 cup (50g) dark brown sugar, packed
1 tbsp Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
1/2 tsp cinnamon
1/2 tsp salt
14oz sweetened condensed milk
1 tsp vanilla

Topping
1 1/2 tbsp granulated sugar
3/4 tsp ground cinnamon
Homemade or store-bought whipped cream

Directions

I begin with the pie crust by whisking together the gluten free flour, sugar, and salt in a large bowl. I cut in the cold butter until I have small pea-sized pieces, then stir in the ice water and sour cream. If the dough is crumbly, I add a little extra water until it comes together.

I divide the dough into two portions—one slightly larger for the base and one smaller for the decorative leaves. I wrap both portions in plastic wrap, flatten into disks, and chill for at least 1 hour.

After chilling, I roll out the larger portion, fit it into a pie dish, and patch any cracks. I crimp the edges, brush the inside with egg white, and freeze it for 15 minutes. Meanwhile, I roll out the second portion, cut leaf shapes, and chill them.

I preheat my oven to 400°F. I blind bake the crust with parchment and pie weights for 15 minutes, remove the weights, and bake for another 5–8 minutes until set. I bake the pie crust leaves alongside until golden. While warm, I toss the leaves in the cinnamon sugar topping mixture.

For the filling, I whisk together the apple butter, 2 eggs plus 1 yolk, brown sugar, flour, cinnamon, and salt. Then I whisk in the sweetened condensed milk and vanilla. I pour the mixture into the cooled pie shell and sprinkle the remaining cinnamon sugar topping on top.

I bake the pie at 400°F for 10 minutes, then lower the oven to 350°F and bake for another 30–40 minutes until set. Once baked, I let it cool for 30 minutes at room temperature, then refrigerate it for at least 2 hours before serving. I garnish with whipped cream and the cinnamon sugar pie crust leaves.

Servings and Timing

This pie serves 8–10 slices. It takes about 1 hour and 30 minutes to prepare and bake, plus 4 hours of cooling, for a total of about 6 hours including chilling.

Variations

Sometimes I swap the apple butter for pumpkin butter or pear butter for a different seasonal twist. I’ve also added a splash of bourbon or brandy to the filling for extra depth. For a nutty variation, I sprinkle chopped pecans or walnuts over the cinnamon sugar topping before baking.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 4 days. To serve, I enjoy it chilled or let it sit at room temperature for 20 minutes before slicing. This pie also freezes well—once cooled, I wrap slices tightly and freeze for up to 2 months, thawing overnight in the fridge before serving.

FAQs

Can I use a regular pie crust instead of gluten free?

Yes, I use any standard pie crust recipe or store-bought crust if I don’t need it gluten free.

Do I need to blind bake the crust?

Yes, blind baking prevents a soggy bottom since the filling is custard-based.

Can I make the pie crust ahead of time?

Yes, I prepare and refrigerate the dough up to 2 days in advance, or freeze it for longer storage.

What if I don’t have pie weights?

I use dried beans or rice as a substitute.

How do I know when the pie is set?

The edges should be firm, and the center should have a slight jiggle—it sets fully as it cools.

Can I make this without sour cream in the crust?

Yes, Greek yogurt works as a substitute.

Can I use homemade apple butter?

Yes, homemade or store-bought apple butter both work perfectly.

Can I skip the decorative pie leaves?

Yes, but I love how they make the pie festive and give me extra crunch with each bite.

Can I use evaporated milk instead of sweetened condensed milk?

No, since sweetened condensed milk provides both sweetness and creaminess.

Can I freeze the whole pie?

Yes, I bake and cool the pie completely, wrap it well, and freeze it for up to 2 months.

Conclusion

This cinnamon sugar apple butter pie is one of my favorite autumn desserts. With its custard-like apple filling, buttery gluten-free crust, and cinnamon sugar topping, it brings warmth and comfort to any table. I love serving it during the holidays, but it’s just as welcome on a cozy weekend at home.