1. On a lightly floured work surface, use a rolling pin to roll 1 piece of chilled dough into a 12" circle about ⅛" thick. 
2. Transfer dough to a 9" pie plate; trim edges, leaving about 1" hanging over the edge. Tuck overhanging dough underneath itself to form a thick edge that is even with the rim; flute the edge, if desired. 
3. Freeze crust for 30 min. 
4. Preheat oven to 400°
5. Place a piece of parchment paper or foil over the pie shell; fill with dried beans or pie weights. 
6. Place pie plate on a baking sheet on the center rack of the preheated oven; bake until set (about 20 min.).
7. Remove from oven; remove parchment and beans. Continue baking until crust is light golden-brown (3-5 min. more).
8. Remove pie plate from sheet pan; set aside on a wire rack to cool. 
9. Reduce oven temperature to 325°.
10. In a large mixing bowl, whisk together apple butter, eggs, brown sugar, flour, vanilla and salt until smooth. Whisk in sweetened condensed milk until smooth.
11. Return pie plate to baking sheet; pour in filling (depending on the depth of your pie plate, you may not need all the filling; do not overfill). 
12. Bake until edges of filling are set but center of pie is still slightly loose (50-60 min.). If the edge of the crust gets very dark, cover edges only with aluminum foil or a pie shield.
13. Remove from oven; set aside on a wire rack to cool. 
14. Serve at room temperature or slightly warm; top with whipped cream.

CINNAMON WHIPPED CREAM: In a medium mixing bowl, use an electric mixer or balloon whisk to whip 1 ½ cups heavy cream until soft peaks almost form. Whisk in ⅓ cup sugar and ½ tsp. ground cinnamon just until dissolved. Continue beating until stiff peaks form. Makes about 3 cups.