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?
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.
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.
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.
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
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.
If I replaced the apple butter with pumpkin butter, do you thing any other alterations would need to be done?
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!
Looks awesome! Are the layers more likely with higher milk fat content? Would love to know how to make the effect more likely.
Just made this and it’s wonderful!
Sorry if someone already asked. I was thinking about making mini pies in cupcake pan for easier sharing, any thoughts/recommends?
I just made this and I really enjoyed the flavor and the custard consistency.
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!
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?
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!
This looks utterly amazing!! Thanks so much for a new recipe to try for the holidays this year!
That looks insanely good! I must try when I go to the orchard.
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.
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!
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!
I think you came up with a new favorite dish 🙂
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 🙂
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?
YIkes! Make sure to use either a deep dish or split recipe. MIne spilled over and smoked up the whole house
Hi! This looks really good…. do you think I could substitute the milk for coconut cream? Or light coconut milk?
Thanks!
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?
I have a pint jar of homemade Apple butter that’s good extra sweet Should I tell out the sugar in the recipe
This is yum! I may try it using eggnog and leave out the sugar!
This pie looks to have 3 layers. How does the filling bake into the three layers?
This was super easy to make! It’s very tasty. I’ll be making this again closure to the holiday’s for sure!!
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!