Julie Clark
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Apple Butter Pie
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Apple Butter Pie has a 5 minute filling bursting with traditional fall flavor. A great alternative to pumpkin pie, this is one of the best apple recipes to make for the holidays!
Move over, pumpkin pie. There’s a new kid in town. This recipe is a game changer, friends.
I came across this old recipe in my favorite cookbook and it immediately caught my eye. Apple butter is fantastically delicious to bake with (hello there, apple butter rolls!) It’s genius, but it only makes sense. Pumpkin puree is slightly similar in texture to apple butter, so why not switch out the two and create a new flavor of pie?
And this filling mixes up in just 4 minutes, like our oatmeal pie. Can’t beat that.
You’ll love this Apple Butter Pie:
- A simple, custard like filling, very similar to pumpkin pie in texture. Switch out the pumpkin puree for apple butter instead and you have a pie that is full of cinnamony sweet apple flavor.
- Filling takes 5 minutes. Use a pre-made crust to keep it quick! Bakes in about 60 minutes.
- The perfect Thanksgiving pie.
What is the best kind of apple butter to use?
I’ve made this pie recipe a few times now and each time I’ve used a different brand of apple butter. Please realize that not all apple butter is created equally. Store-bought apple butter is a different texture than homemade, and most likely everyone’s homemade apple butter recipe has different sugar and cinnamon contents, creating even more diverse textures.
Because of this, each time I’ve baked this pie, it has come out just a little bit differently (because yes, I have three different apple butters in my fridge), but each time it has been delicious. A thicker apple butter works best, giving it a firmer, more “pumpkin pie-like” texture.
Ingredients for Apple Butter Pie
- Pie crust. Use my flaky homemade pie crust recipe (you can make half, or make a whole recipe and make a cinnamon thing with the other half). Store-bought unbaked crust works, too.
- Eggs.
- Sugar and ground cinnamon. To sweet and flavor the pie.
- Cornstarch. This thickens the pie filling.
- Whole milk. This one’s important! Use a high fat milk. It’s a must for this recipe. Don’t have whole milk on hand? Many times we only have 2% milk. But we often have half and half or heavy whipping cream in the fridge, also. You can use part milk and part cream in order to make a thicker, high fat milk for this recipe.
I’ll admit. I’m head over heels for that layered look. This may not happen every time you make it, again, because of the difference in apple butters and the fat content of the milk you use. It’s always a surprise slicing into this pie and seeing the beauty it bakes up to be.
How to Make Apple Butter Pie
- Prepare. Preheat the oven to 375ºF. Line a 9″ pie plate with an unbaked pie dough, crimping the edges.
- Mix the filling. Beat eggs in a large bowl. Add the sugar, cornstarch, cinnamon and apple butter. Mix well. Then add the milk and whisk again until smooth and even.
- Assemble the pie. Pour the filling into the prepared pie pan. Use a spoon to mix the filling once it is in the crust to be sure all of the ingredients are equally distributed.
- Bake the pie. Bake on the bottom oven rack for 60-65 minutes, or until the center is set. It will still seem slightly “jiggly” in the very center, but a knife put in the center should come out nearly clean, similar to a pumpkin pie.
Allow the pie to cool completely before slicing and serving.
Serving Suggestion
Just like with pumpkin pie, serve the pie with whipped cream. Then sprinkle with a little extra cinnamon or apple pie spice. If the pie is still a little warm, serve with a scoop of vanilla ice cream.
Storage Instructions
Once the pie has cooled to room temperature, cover with plastic wrap or aluminum foil and store in the fridge for up to 3 days.
Enjoy putting aside the pumpkin pies for a change and serving this unique apple pie. I’ve not tried to freeze this pie, but it should freeze ok in individual slices.
Apple Butter Pie
The texture of pumpkin pie with the taste of apple! Apple Butter Pie has a 5 minute filling bursting with traditional fall flavor.
Servings 8
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Ingredients
- 2 large eggs
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1/2 cup apple butter
- 2 cups whole milk*
- unbaked pastry for 1 9-inch pie crust
Instructions
- Preheat the oven to 375ºF.
- Beat eggs in a medium size bowl. Add the sugar, cornstarch, cinnamon and apple butter. Mix well. ½ cup apple butter, ½ cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon cinnamon, ½ cup apple butter
- Add milk and whisk together. 2 cups whole milk*
- Press the pastry into a 9" pie pish that has been sprayed with cooking spray. Flute the edges
- Pour the filling into the unbaked pie crust. Use a spoon to mix the filling once it is in the crust to be sure all of the ingredients are equally distributed. unbaked pastry for 1 9-inch pie crust
- Bake on the bottom oven rack for 60-65 minutes, or until the center is set. It will still seem slightly "jiggly" in the very center, but a knife put in the center should come out nearly clean, similar to a pumpkin pie.
- Cool on a wire rack. Do not slice into the pie right away, as it will continue to set as it sits.
- Store the pie in the refrigerator once it is cooled.
Video
Notes
- It’s best to use a high fat milk for this recipe. You can even use evaporated milk or half and half. I do not recommend skim milk, 2% milk or 1 % milk.
- I would start checking to see if the pie is done after 55 minutes of baking.
- If the edge of the crust is getting too brown, cover it carefully with aluminum foil.
- For flavor variation, add a pinch of salt, a dash of vanilla extract or ½ teaspoon apple pie spice.
Nutrition
Calories: 142kcal | Carbohydrates: 25g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 52mg | Sodium: 46mg | Potassium: 113mg | Sugar: 21g | Vitamin A: 165IU | Vitamin C: 0.1mg | Calcium: 81mg | Iron: 0.3mg
Can you use buttermilk or heavy cream instead of 2% milk?
Not Great at all… way too liquidity going in and 100% cannot each at room temp or its mush. If you’re going to do this, refrigerate overnight and serve with whip cream. Will never make this version again.
Super apple butter recipe-thanks so much!
Hi – your recipe begs for asking you for your best apple butter recipe that fits this recipe – great idea – thanks so much!
Made this last eve. Crust went very dark, will taste later.
I used this recipe, but instead of apple butter, I used a homemade lavender pear butter. I also replaced 1/2 of the cinnamon with cardamom. I used heavy cream for the dairy. OMG. Cardamom Lavender Pear Butter Pie. It was as good as it sounds. It has my wheels turning. What else would would be good? I have a ton of fennel seeds from the garden. I’ll have to think on that a while.
Making mini 5 in pies. Thoughts on baking time? How long will it last in the fridge?
I made this pie to take to my daughter’s 94 year old grandfather yesterday and he, like I, had never heard of it before. I used a really good quality apple butter, not a chain store brand, and it was delicious. The filling was so delicate. Thank you for sharing such a good recipe!
Do you think almond milk would work?
I also love this pie — not super sweet but super creamy, and good warm or cold. I was able to serve a very “structured” slice about half hour out of the oven. I would think you could use any kind of jam as well, this recipe just seems so versatile! I used half and half and really liked the end result.
Could you use a Graham cracker crust????
I finally made this pie today. Came out yummy. It was kid and husband approved. I followed the recipe exactly. I used homemade apple butter, a can of evaporated milk and made up the difference with whole milk. I ended up getting the layered look. Yay! I think next time, I’m going to try doubling the apple butter for a stronger apple butter flavor as well as blind baking the crust. I had a bit of foam on top. Thankfully it didn’t burn however next time I will skim it off to show off the pie’s beautiful coloring. Thanks so… Read more »
This recipe is wonderful! It has become a family favorite. I didn’t have whole mile, so instead I used 1 cup of heavy whipping cream and 1 cup of half-and-half. It worked perfectly at 370 degrees for 55 minutes (I seem to have a “hot” oven). Just as described, it was slightly jiggly in the middle of the pie, but the knife came out clean when I inserted it. I think because of the different dairy products I used, there was no separation in the filling like what is shown in the recipe’s photo. Quick, easy, and DELICIOUS!
I loved the apple butter pie. It will definitely be part of my pie recipes. The next time I make it I’m going to upgrade a little bit maybe use a pretzel crust or Brulé the top of it I’d like a little crunch.
I made the recipe as is but baked them in half pint Mason Jars! No crust! I placed a caramel at the bottom of each jar before the custard, which resulted in a triple layer! So beautiful and delicious.