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.

apple butter pie on a plate

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, sweet 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?

Using Apple Butter to Make Pie

I really wasn’t sure how this simple pie recipe was going to turn out, but once I sliced into the custard-like pie, I realized how the ingredients were so similar to pumpkin pie. Switch out the pumpkin puree, add apple butter instead and you have a pie that is full of cinnamony sweet apple flavor.

unbaked apple butter pie
This is how the pie will look unbaked.

What type of apple butter is best for apple butter pie?

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. I’d say that a thicker apple butter works best, giving it a firmer, more “pumpkin pie-like” texture.

pie made with apple butter
The baked pie.

Recipe Notes

There’s one constant, however, when making this.  Use a high fat milk. It’s a must for this recipe. Whole milk is great, or you can even try evaporated milk.

Don’t have whole milk on hand? Many times we only have 1%  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. Please just promise you will use dairy that is not skim, 1% and even higher than 2% milkfat.

slice of apple butter pie with a bite out of it

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.

Enjoy putting aside the pumpkin for a change and serving this unique apple pie.

apple butter pie on a plate
apple butter pie on a plate

Apple Butter Pie

4.43 from 177 votes
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

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  • Beat eggs in a medium size bowl. Add the sugar, cornstarch, cinnamon and apple butter. Mix well.
  • Add milk and whisk together.
  • Press the pastry into a 9″ pie plate that has been sprayed with cooking spray.
  • 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.
  • Bake at 375 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.
  • Cool in the pie plate 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.



*It’s best to use a high fat milk for this recipe. You can even use evaporated milk or half and half.
*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 with foil.
The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**


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
Course Dessert
Cuisine American
Calories 142
Keyword apple butter, easy pie recipe, pumpkin pie alternative, thanksgiving dessert

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About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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3 years ago

5 stars
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.

5 years ago

Sorry if someone already asked. I was thinking about making mini pies in cupcake pan for easier sharing, any thoughts/recommends?

7 years ago

If I replaced the apple butter with pumpkin butter, do you thing any other alterations would need to be done?

Martha @ A Family Feast
8 years ago

I saw this on Instagram and had to check it out – it looks amazing! We just made some peach butter and I’m thinking that could be yet another variation! I’ve also got to check out that cookbook too – I love old community cookbooks!

4 years ago

5 stars
I was worried the pie wouldn’t set, as the filling is quite liquidy, but it turned out perfect! I think I’m going to add this to my Thanksgiving menu!

Meghann r
3 years ago

5 stars
So easy and so good!! Was worried that it wouldn’t set up because the filling is so liquidy. But trust the process… it’s so yummy!

3 years ago

This pie looks to have 3 layers. How does the filling bake into the three layers?

Cynthia Tucker
5 years ago

5 stars
I just made this and I really enjoyed the flavor and the custard consistency.

Jamie W.
6 years ago

5 stars
Just made this and it’s wonderful!

Chicago Jogger
8 years ago

Apple Butter Pie?! Yes. Please. I have fond memories of my grandma’s homemade apple butter; I love this new take on using it in a dessert!

8 years ago

Looks awesome! Are the layers more likely with higher milk fat content? Would love to know how to make the effect more likely.

3 months ago

4 stars
I made this, pre baked the crust and used the recipe but it was a little bland. I doubled the recipe for 2 pies but had left over. I’ll add vanilla and spice for the next one.

3 months ago

5 stars
WOW ..made this today using peach butter and made two !!! made one with crust and one w/o but added a strusel topping , husband liked the stusel one better, adding to my holiday list

3 months ago

5 stars
Came out absolutely delicious!! I used EnerG egg replacer and Nutpods cinnamon creamer for a vegan version and it worked perfectly. It didn’t totally separate into layers but that’s to be expected. Wish I had made a double batch because it’s almost gone already in just 3 days.

10 months ago

Can you use buttermilk or heavy cream instead of 2% milk?