Combine 1 ½ cups of all-purpose flour and ½ teaspoon of kosher salt in a food processor. Cut in ½ cup of cold unsalted butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together in a shaggy ball. Chill in the refrigerator for 1-2 hours.

Once chilled, lightly flour your countertop and roll out the dough to about ⅛ inch thick. Fit the rolled dough into a 9-inch pie plate. Trim excess dough and crimp edges. Preheat the oven to 375°F and par-bake the crust for 15 minutes with pie weights, then bake for an additional 5 minutes until lightly golden.

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. Gradually mix in 1 cup of sweetened condensed milk and 1 teaspoon of vanilla extract.

Once the crust has par-baked, pour the apple butter filling into the crust. Bake at 325°F for 40-45 minutes.

Carefully remove the pie from the oven and let it cool on a wire rack for about 3 hours.

In a stand mixer, beat together 1 cup of heavy whipping cream, 2 tablespoons of powdered sugar, ½ teaspoon of ground cinnamon, and 1 teaspoon of vanilla extract until soft peaks form.

Slice the cooled apple butter pie into wedges and serve each slice with a generous dollop of cinnamon whipped cream on top.