Combine 2 cups of all-purpose flour, ½ teaspoon of kosher salt, and ½ cup of unsalted butter in a large mixing bowl. Blend until the mixture resembles small peas. Gradually add ice-cold water, 1 tablespoon at a time, until the dough comes together. Chill for 1-2 hours, then roll it out, fit it into a 9-inch pie dish, and pre-bake at 375°F for 20 minutes.

In a large bowl, whisk together 1 cup of apple butter, 3 large eggs, ¾ cup of dark brown sugar, and 2 tablespoons of all-purpose flour until smooth. Add 1 teaspoon of vanilla extract and 1 cup of sweetened condensed milk, mixing until fully incorporated. The mixture will create the custard base for your Apple Butter Pie.

Pour the apple butter filling into the pre-baked pie crust and gently spread it out. Bake at 325°F for 30-45 minutes, or until the edges are set but the center still has a slight jiggle. Let it cool at room temperature for at least 3 hours.

In a mixing bowl, beat 1 cup of heavy whipping cream until it starts to thicken. Gradually add ½ cup of powdered sugar, 1 teaspoon of vanilla extract, and 1 teaspoon of ground cinnamon, then continue beating until soft peaks form.

Once the pie has cooled completely, spread the whipped cream over the top. Swirl additional apple butter on top for added flavor. Slice and serve immediately.