Cinnamon Sugar Apple Butter Pie

This apple butter pie is unlike any other you’ve had. It’s a cozy custard pie made with apple butter, topped with a layer of cinnamon sugar that bakes into a crackly, crinkled crust, all in a buttery gluten free crust nobody would guess is gluten free. The first time I made a custard pie, I cut into it after barely an hour of cooling, and the center oozed out thin and runny everywhere. Letting it chill all the way through before slicing is the step you can’t skip.

What I love is how cozy and unique it is. The apple butter gives the custard a deep, spiced fall flavor, and that cinnamon sugar top creates a sweet, flaky crackle that’s so good. It’s also baked in a gluten free crust that’s tender, flaky, and buttery, so it’s a pie everyone at the table can enjoy. Decorative pie leaves on top make it feel extra special.

Here’s the kitchen tip that keeps the bottom crust from going soggy. Par-bake the crust before adding the wet filling. Brush the bottom and sides with egg white first to create a barrier, freeze it until set, then blind bake it with parchment and pie weights for 15 minutes, followed by another 5 minutes without the weights. That extra few minutes seals the crust so it stays firm and tender once the custard goes in.

And here’s the most important step of all, which is where I went wrong. After baking, let the pie cool 30 minutes, then chill it uncovered in the fridge for at least two hours. Don’t rush this. It lets the very center set firm, and if you cut in too soon, the filling will be thin and runny. That’s why it’s a great make-ahead, since it can chill overnight. You’ll smell that warm cinnamon and apple thing while it bakes, and a puffed center that doesn’t jiggle tells you it’s done.

Why You’ll Love This Recipe

It has a crackly cinnamon sugar top. A layer of cinnamon sugar bakes into a sweet, flaky, crinkled crust on top.

The filling is cozy and spiced. Apple butter gives the custard a deep fall flavor unlike any other pie.

The crust is gluten free. A tender, flaky, buttery crust no one would guess is gluten free.

It’s a great make-ahead. It needs to chill anyway, so you can make it a day in advance.

Ingredients

Here’s everything you’ll need:

For the gluten free pie crust:

• 2 1/2 cups gluten free 1-to-1 baking flour
• 1 tbsp sugar
• 1/2 tsp salt
• 1 cup unsalted butter, cold and cubed
• 1/4 cup ice water
• 1/4 cup sour cream

For the filling:

• 1 cup apple butter
• 3 large eggs, divided
• 1/4 cup dark brown sugar, packed
• 1 tbsp gluten free 1-to-1 baking flour
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 14 oz sweetened condensed milk
• 1 tsp vanilla

For the topping:

• 1 1/2 tbsp granulated sugar
• 3/4 tsp ground cinnamon
• Whipped cream

How to Make Cinnamon Sugar Apple Butter Pie

1. Make the Dough

Whisk the flour, sugar, and salt, then toss in the cubed cold butter to coat. Work the butter in until it’s pea-sized lumps. Stir in the ice water, then the sour cream, working it into a mass with your hands.

2. Chill and Shape

Split the dough into two pieces, one slightly larger, and wrap each into a disk. Chill at least an hour. Roll out the larger piece on a well-floured surface and fit it into the pie dish, then crimp the edges.

3. Par-Bake the Crust

Brush the bottom and sides with egg white and freeze until set. Line with wrinkled parchment, fill with pie weights, and bake at 400 for 15 minutes, then 5 to 8 minutes more without the weights. Make the leaves alongside.

4. Make the Filling

Whisk together the apple butter, 2 eggs plus 1 yolk, and brown sugar. Whisk in the flour, cinnamon, and salt, then the sweetened condensed milk and vanilla until smooth.

5. Fill and Bake

Pour the filling into the par-baked shell and sprinkle the remaining cinnamon sugar on top. Bake at 400 for 10 minutes, then reduce to 350 and bake 30 to 40 minutes, until the center is puffed and doesn’t jiggle.

6. Chill and Serve

Cool the pie 30 minutes, then chill it uncovered in the fridge for at least two hours to set. Top with whipped cream and the cinnamon sugar leaves right before serving.

Expert Tips

Par-bake the crust first. It creates a barrier so the wet filling doesn’t make the bottom soggy.

Don’t skip the long chill. The center needs at least two hours in the fridge to set firm, or it’ll be runny.

Use cold butter. It needs to stay cold to give you that flaky, tender crust.

Measure the gluten free flour properly. Spoon and level it, or weigh it, so the dough isn’t dry and crumbly.

Toss the pie leaves in cinnamon sugar while warm. The sugar won’t stick once they’ve cooled.

Recipe Variations and Add-ins

You can use a regular pie crust in place of the gluten free one if you don’t need it gluten free.

Use a darker, good-quality apple butter for a deeper, sweeter flavor.

You can skip the decorative leaves and just do a crimped edge for a simpler pie.

Add a pinch of nutmeg or cardamom to the filling for a warmer spice blend.

You can top it with a dollop of cinnamon whipped cream for extra spice.

What to Serve With This Recipe

Top each slice with whipped cream. The light cream offsets the rich custard. The two play off each other.

Serve it with a cup of coffee. The coffee balances the sweetness. It suits a cozy fall dessert.

Set it out on the Thanksgiving table. The gluten free crust makes it accessible to everyone. It fits the holiday spread.

How to Store This Recipe

If you have leftovers without any whipped cream on top, store the pie in an airtight container at room temperature for up to three days, or in the fridge for up to a week.

Hold off on the whipped cream until serving, since it’ll melt all over the pie if stored overnight. Add it and the cinnamon sugar leaves fresh right when you’re ready to serve.