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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, 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?
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.
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.
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.
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.