Move over, pumpkin pie. There’s a new kid in town.
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 was going to turn out, but once I sliced in to this softly textured 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 has the texture similar to pumpkin, but full of cinnamony sweet apple flavor.
Oh, and by the way…isn’t this pie server gorgeous? It’s from nowhere else but a thrift shop. I brake for thrift shops. They are hands down the best place to shop for food photography props. I spied this beauty for 49 cents and grabbed it before anyone else spied it.
I’ve made this recipe a few times now and each time I’ve used a different combination 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 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.
The texture of pumpkin pie with the taste of apple! Apple Butter Pie has a 5 minute filling bursting with traditional fall flavor.
- 1/2 cup apple butter
- 2 eggs
- 1/2 cup white sugar
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 2 cups whole milk*
- Pastry for 1 9 pie crust
- 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 batter into the unbaked pie crust.
- Bake at 375 for 45-50 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.
- 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.