Make the dough

1. Stick the butter cubes in the freezer for about 15 minutes while you prep other ingredients — cold butter = flaky crust.

2. Toss the flour and salt into a food processor and pulse once to mix. Scatter the chilled butter over the flour and pulse in short bursts until the butter resembles peas and the mixture looks sandy.

3. Measure ⅔ cup very cold water (remove any ice). With the processor running, drizzle most of the water through the chute; keep one tablespoon in reserve. Pulse until the dough forms rough, shaggy clumps that hold when squeezed. If it still feels dry, add that reserved tablespoon. Don’t let the dough form a single ball in the machine.

4. Turn the pastry out, divide into two equal portions, flatten each into a 1″ disc, wrap in plastic, and chill 1–2 hours until firm. Use one disc now and freeze the other for later.

Bold tip: Keep the butter and water cold — warm fat ruins flakiness.

Roll and par-bake the shell

5. Remove one disc from the fridge and let it sit 10–15 minutes so it’s easier to roll (still cool, not room temp). Lightly flour your board and pin. Roll the dough to about 1/8″ thickness and make it 2″ wider than your pie plate.

6. Transfer the dough to a 9″ pie dish. Trim the edges to about 1″ of overhang, fold the overhang under, and crimp or flute the rim. Freeze the crust for 15 minutes to help it hold shape.

7. Preheat the oven to 375°F (190°C). Dock the chilled crust all over with a fork, line it with parchment, and fill with pie weights or dry beans/rice. Bake on the middle rack for 15 minutes, remove the weights and parchment, then bake 5 more minutes until the shell looks set. Move the crust to a wire rack.

Bold tip: Par-bake the shell to avoid a soggy bottom.

Prepare the filling and finish baking

8. Lower the oven to 325°F (163°C). Position racks in the center and the lower third of the oven.

9. In a large bowl, whisk together the apple butter, eggs, dark brown sugar, 1 Tbsp flour, and vanilla until smooth.

10. Pour in the sweetened condensed milk and whisk until the mixture becomes glossy and uniform. Scrape every last bit from the can — waste not.

11. Pour the filling into the hot par-baked crust and return the pie to the center rack. Bake 30 minutes, then carefully slide the pie down to the bottom third of the oven and bake another 10–15 minutes. The center should look set but still jiggle slightly — not liquid.

12. Remove the pie and cool it on a wire rack until it reaches room temperature, about 3 hours. For faster chilling, pop it in the fridge.

Baking note: If the crust edges darken too quickly, tent foil over them. For a golden finish, brush the crust with egg wash before par-baking.

Cinnamon whipped cream and assembly

13. In a stand mixer fitted with the whisk (or using a hand mixer), combine the heavy cream, powdered sugar, cinnamon, and vanilla. Whip on high until soft-stiff peaks form (1–2 minutes). Don’t overbeat.

14. Spread the whipped cream across the cooled pie. Spoon a few extra drops of apple butter on top and gently swirl with a spatula for pretty ribboning. Slice with a sharp knife, wiping it clean between cuts for neat wedges.

Serving tip: Warm the knife under hot water and dry it for the cleanest slices.