Apple Butter Pie

Instructions:

Preheat the oven to 425 degrees. 

Roll the pie dough out and line a 9-inch pie plate. Crimp the edge as desired and place in the freezer for 15 minutes. Line the pie shell with aluminum foil or parchment paper and fill with pie weights to the top. Place the pie dish on a rimmed baking sheet and bake for 20 minutes. Remove the pie weights and aluminum foil and bake about 5 minutes longer. The shell should no longer look wet but not have any color yet. Let cool on a wire rack while you make the filling and topping. Reduce the oven temperature to 400 degrees.

In a large bowl, whisk together the apple butter, 2 large eggs, 1 egg yolk, and the brown sugar. Whisk in the flour, cinnamon, and salt. Whisk in the condensed milk and vanilla. 

In a small bowl, whisk together the sugar and cinnamon. 

Brush the edges of the pie shell with the leftover egg white then add the filling. Sprinkle all of the cinnamon sugar mixture evenly over the filling and place the dish back on the rimmed baking sheet. Bake for 10 minutes then reduce the temperature to 375 degrees and bake for 30 to 40 minutes, until the center is puffed and the crust is golden brown.

Allow the pie to cool at room temperature for 30 minutes then cover with plastic wrap and chill in the refrigerator for at least 2 hours. 

Serve with whipped cream.