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! 
Apple Butter Pie
Move over, pumpkin pie. There’s a new kid in town.
Apple Butter Pie. 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?
Using Apple Butter to Make Pie
I really wasn’t sure how this simple apple butter 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.
What type of apple butter is best for apple butter pie?
I’ve made this apple butter 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.
Apple Butter Pie Recipe Notes
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.
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.
Other Apple Recipes
- Danish Pastry Apple Pie Bars
- Upside Down Apple Dumpling Pie
- Traditional Apple Pie
- Apple Butter Pie Tarts
- Apple Pie Crepes
Apple Butter Pie
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
Instructions
- 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.
Martha @ A Family Feast says
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!
Julie Clark says
Oh, yeah…peach butter?! Definitely!
Tammy says
I wonder what it would taste like with a Graham cracker/brown sugar crust?
Julie Clark says
Hmmm…sounds interesting. I’m not sure if it would make the crust soggy??
ColleenB. says
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?
Julie Clark says
Colleen,
For the apple butter, I use a variety of apples. We use a lot of Granny Smith apples, plus McIntosh, Gala, etc. Obviously different apples will give different flavors, but I’d say use what you’d like! I’ve never canned apple butter before..I just freeze it. But yes, you can use a water bath canner. Here’s some instructions. Enjoy! http://www.simplycanning.com/canning-apple-butter.html
kj says
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!!
Julie Clark says
Buttermilk might work! Let us know how it turns out. 🙂
Daryl says
How did this turn out? What if you used Egg Nog instead of Milk? Like Half Egg Nog Half Milk
?
Danae @ Recipe Runner says
This pie is genius! I never thought to use apple butter, but it’s brilliant, especially for the pumpkin haters (I am not one of them)! Can’t wait to make this when our weather cools off!
Julie Clark says
Thanks, Danae! I’m a pumpkin lover, too, but this pie is a great change!
Janel from NellieBellie says
This looks utterly amazing!! Thanks so much for a new recipe to try for the holidays this year!
Julie Clark says
You’re welcome, Janel!
Melanie @ Gather for Bread says
That looks insanely good! I must try when I go to the orchard.
Rachel | Style & Spice says
WHAT! This sounds amazing! My grandma has an amazing recipe for apple butter, so I will definitely have to try this for our next family get-together.
Julie Clark says
Grandma’s have the best recipes! 🙂 Enjoy!
Mary says
Looks awesome! Are the layers more likely with higher milk fat content? Would love to know how to make the effect more likely.
Julie Clark says
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.
Colleen S. says
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!
Julie Clark says
Sounds amazing, Colleen! Let me know what it turns out like! 🙂
Chicago Jogger says
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!
Kristen @ A Mind Full Mom says
I think you came up with a new favorite dish 🙂
Victoria says
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 🙂
Julie Clark says
Thanks, Victoria! Let us know what you think!!
Josie says
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?
Julie Clark says
Do you mean it was watery before you baked it? It is definitely liquidy before baking, but should bake up firm as the picture shows.
Julie Clark says
Also, what apple butter did you use? I’ve had different textures of apple butter. Some are runnier than others. I’ve only ever used homemade apple butter.
tbr says
If I replaced the apple butter with pumpkin butter, do you thing any other alterations would need to be done?
Julie Clark says
I wouldn’t think so…but I’m not sure since I haven’t tried it.
Jimmy says
YIkes! Make sure to use either a deep dish or split recipe. MIne spilled over and smoked up the whole house
Lisa Marie says
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?
Jamie W. says
Just made this and it’s wonderful!
Julie Clark says
Thank you!
Liz says
Sorry if someone already asked. I was thinking about making mini pies in cupcake pan for easier sharing, any thoughts/recommends?
Eve says
Hi! This looks really good…. do you think I could substitute the milk for coconut cream? Or light coconut milk?
Thanks!
Julie Clark says
Hmmm…you could try it! It might work, but I can’t say for sure.
Chrissy says
This recipe looks delicious and I picked up some fresh homemade apple butter from a nearby farm. I plan to make this for Thanksgiving. Would I be able to make this the Tuesday before and keep it refrigerated for a few days?
Julie Clark says
Yes!
Faith says
I have a pint jar of homemade Apple butter that’s good extra sweet Should I tell out the sugar in the recipe
Julie Clark says
It’s hard to say for sure, but I’d still add sugar. You can maybe drop it down to 1/3 cup, but I can’t say for sure since I haven’t tried it.
Cynthia Tucker says
I just made this and I really enjoyed the flavor and the custard consistency.
Deenie says
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!
Marsha Wooden says
This is yum! I may try it using eggnog and leave out the sugar!
Julie Clark says
Sounds so good!
Carrie says
This pie looks to have 3 layers. How does the filling bake into the three layers?
Julie Clark says
Every apple butter will look different once baked up. This is how ours turned out with homemade apple butter, but when we use store bought it looks different.