• Cut the cold butter into ½” cubes and place in the freezer for about 15 minutes while you prepare the other ingredients.
  3¼ cups all-purpose flour , 1 cup + 6 tablespoons unsalted butter, 1 teaspoon kosher salt
• In a bowl, add about a cup of water and a handful of ice cubes and set aside.
• Add the flour and salt to a food processor and pulse once to incorporate the salt.
• Disperse the cold butter cubes around the flour in the food processor, then pulse the mixture until the butter reaches pea-sized pieces and looks slightly textured, almost like wet sand.
• Measure out ⅔ cup ice cold water (sans ice cubes) and drizzle it through the chute while pulsing (leave one tablespoon remaining). Continue pulsing until the dough just starts to form shaggy crumbles, adding the last tablespoon of water only if the dough looks extra dry. Don't let the dough turn into a ball in the processor. The dough will easily press together in between your fingers, but should NOT feel wet.
  ⅔ cup water ice
• Remove the dough, separate into two even pieces, then wrap separately in plastic wrap and flatten into a 1” thick disc. Place in the fridge for 1-2 hours until firm. Only one disc of dough will be used for the recipe. The other can be frozen.
• Once chilled, remove from the fridge and wait about 15 minutes to take the chill off the dough. This will help you roll out your dough without it cracking. Lightly flour your rolling pin and work surface, then roll out the dough, turning a quarter turn every few rolls to keep it round and even.
• Roll the dough until it’s about ⅛” thick and is at least 2 inches wider than your pie dish. Continue to lightly flour your surface and pin any time the dough begins to stick.
• Carefully transfer the dough to a pie dish, pressing it into place on the bottom and sides (there will be overhang), and trim the edges with kitchen shears so they’re even and about 1” wider than the dish.
• Fold the sides underneath the crust so the fold meets the edge, then crimp.
• To par bake the crust, freeze the crust for 15 minutes, then dock with a fork all over. Add a piece of parchment paper to the inside and fill completely with pie weights or dried rice/beans.
• Bake in a preheated 375℉/190℃ oven for 15 minutes, then remove the weights and parchment and bake for another 5 minutes. Transfer to a wire rack while you prepare the filling.

Apple Butter Filling

• Reduce the oven temperature to 325℉/163℃ and set a rack in the middle oven, as well as the lower third of the oven.
• Whisk together the apple butter, eggs, brown sugar, flour, and vanilla in a large bowl.
  1½ cups apple butter, 3 large eggs, ¼ cup dark brown sugar, 1 tablespoon all-purpose flour, 1 teaspoon vanilla paste or extract
• Add the sweetened condensed milk, scraping out all excess from the can. Whisk together until a smooth batter forms.
  14 oz sweetened condensed milk
• Pour the batter into the par-baked pie crust, then bake in the center rack for 30 minutes.
• Carefully transfer the pie to the bottom third of the oven and continue baking for an additional 10-15 minutes until the center of the pie is set and slightly jiggly (but not sloshy).
• Remove to a wire rack to cool completely, about three hours. You can also transfer it to the fridge to cool faster.

Cinnamon Whipped Cream

• Add the ingredients to the bowl of a stand mixer fitted with the whisk attachment (or use a handheld mixture) and whip on high speed for 1-2 minutes until soft-stiff peaks form.
  1 cup heavy whipping cream, 2 tablespoons powdered sugar, 1 teaspoon ground cinnamon, 1 teaspoon vanilla paste or extract
• Spread the whipped cream onto the cooled pie, then add a few dollops of extra apple butter and swirl it in.
• Slice the pie with a sharp knife, cleaning it off completely in between each cut, for extra clean slices.