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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!

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The texture of pumpkin pie with the taste of apple! Apple Butter Pie has a 5 minute filling bursting with traditional fall flavor.

Apple Butter Pie

Move over, pumpkin pie. There’s a new kid in town.

Apple Butter Pie. This recipe is a game changer, friends.
The texture of pumpkin pie with the taste of apple! Apple Butter Pie has a 5 minute filling bursting with traditional fall flavor.

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?
The texture of pumpkin pie with the taste of apple! Apple Butter Pie has a 5 minute filling bursting with traditional fall flavor.

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I really wasn’t sure how this simple pie was going to turn out, but once I sliced into this 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.

The texture of pumpkin pie with the taste of apple! Apple Butter Pie has a 5 minute filling bursting with traditional fall flavor.

I’ve made this 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 apple butter pie.  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.
The texture of pumpkin pie with the taste of apple! Apple Butter Pie has a 5 minute filling bursting with traditional fall flavor.I’ll admit. I’m head over heels for that layered look. This may not happen every time you make apple butter pie, 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 baked up to be.

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

5 from 2 votes
The texture of pumpkin pie with the taste of apple! Apple Butter Pie has a 5 minute filling bursting with traditional fall flavor.
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Apple Butter Pie
Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 10 mins
 

The texture of pumpkin pie with the taste of apple! Apple Butter Pie has a 5 minute filling bursting with traditional fall flavor.

Course: Dessert
Cuisine: American
Servings: 8
Calories: 142 kcal
Ingredients
  • 1/2 cup apple butter
  • 2 large eggs
  • 1/2 cup white sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 2 cups whole milk*
  • Pastry for 1 9 pie crust
US Customary - Metric
Instructions
  1. Beat eggs in a medium size bowl. Add the sugar, cornstarch, cinnamon and apple butter. Mix well.
  2. Add milk and whisk together.
  3. Press the pastry into a 9" pie plate that has been sprayed with cooking spray.

  4. 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.

  5. 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.

  6. 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.

  7. Store the pie in the refrigerator once it is cooled.
Recipe Notes

*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.

Nutrition Facts
Apple Butter Pie
Amount Per Serving
Calories 142 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 52mg 17%
Sodium 46mg 2%
Potassium 113mg 3%
Total Carbohydrates 25g 8%
Sugars 21g
Protein 3g 6%
Vitamin A 3.3%
Vitamin C 0.1%
Calcium 8.1%
Iron 1.5%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. 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!

    Reply

  2. Oh, Yum. The Apple Butter Pie looks Fantastic.
    Wanted to ask you; in your Apple Butter recipe; what kind of apples did you use? I use a lot of Granny Smith apples so would they work or did you use a variety of different kind apples for your Apple Butter?
    I love Apple Butter and would like to make some up.
    Also, can a person can this in a water bath canner?

    Reply

      • i wonder how a full fat buttermilk would turn out??….i have 3 trees full of red annnnd green apples in my yard….butter in the crock pot, and an appalachian stack cake on the way!!…ran across this recipe, and plan on trying it too, but i use buttermilk in the stack cake….ima try it in your pie!!

        Reply

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

    Reply

    • Yes, the time the layers were more distinct for me was when the milk was a higher fat content. The apple butter also was a bit thicker and had more cinnamon in it than my normal homemade version.

      Reply

  8. Why not make an apple butter pumpkin pie and layer it…pumpkin pie bottom layer, apple butter pie top layer. I’m going to try it!

    Reply

  11. WOW. Uhmmm this looks totally amazing. I CAN’T WAIT to try it. Definitely pinned so I can find it on a week that’s not so crazy. Thank you! I’ll let you know how much I love it 🙂

    Reply

  12. Ahh this looks so good. I’m making this for a class, and I followed the recipe completely. The filling came out reallllyyy watery, is there anything you can suggest to fix that, or is that how it’s supposed to be?

    Reply

  14. YIkes! Make sure to use either a deep dish or split recipe. MIne spilled over and smoked up the whole house

    Reply

    • I was thinking I might need to double the filling because it sounds like such a small amount in the recipe and it looks so thin in that crust. What size pie pan did you use so I can plan accordingly?

      Reply

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Tastes of Lizzy T is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Any highlighted, clickable Amazon link you see is an affiliate link.

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