Julie Clark
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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, 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
The texture of pumpkin pie with the taste of apple! Apple Butter Pie has a 5 minute filling bursting with traditional fall flavor.
Servings 8
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
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.
Video
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.
The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 142kcal | Carbohydrates: 25g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 52mg | Sodium: 46mg | Potassium: 113mg | Sugar: 21g | Vitamin A: 165IU | Vitamin C: 0.1mg | Calcium: 81mg | Iron: 0.3mg
I made this, pre baked the crust and used the recipe but it was a little bland. I doubled the recipe for 2 pies but had left over. I’ll add vanilla and spice for the next one.
WOW ..made this today using peach butter and made two !!! made one with crust and one w/o but added a strusel topping , husband liked the stusel one better, adding to my holiday list
Came out absolutely delicious!! I used EnerG egg replacer and Nutpods cinnamon creamer for a vegan version and it worked perfectly. It didn’t totally separate into layers but that’s to be expected. Wish I had made a double batch because it’s almost gone already in just 3 days.
Can you use buttermilk or heavy cream instead of 2% milk?
Not Great at all… way too liquidity going in and 100% cannot each at room temp or its mush. If you’re going to do this, refrigerate overnight and serve with whip cream. Will never make this version again.
Super apple butter recipe-thanks so much!
Hi – your recipe begs for asking you for your best apple butter recipe that fits this recipe – great idea – thanks so much!
Made this last eve. Crust went very dark, will taste later.
I used this recipe, but instead of apple butter, I used a homemade lavender pear butter. I also replaced 1/2 of the cinnamon with cardamom. I used heavy cream for the dairy. OMG. Cardamom Lavender Pear Butter Pie. It was as good as it sounds. It has my wheels turning. What else would would be good? I have a ton of fennel seeds from the garden. I’ll have to think on that a while.
Making mini 5 in pies. Thoughts on baking time? How long will it last in the fridge?
I made this pie to take to my daughter’s 94 year old grandfather yesterday and he, like I, had never heard of it before. I used a really good quality apple butter, not a chain store brand, and it was delicious. The filling was so delicate. Thank you for sharing such a good recipe!
Do you think almond milk would work?
I also love this pie — not super sweet but super creamy, and good warm or cold. I was able to serve a very “structured” slice about half hour out of the oven. I would think you could use any kind of jam as well, this recipe just seems so versatile! I used half and half and really liked the end result.
Could you use a Graham cracker crust????
I finally made this pie today. Came out yummy. It was kid and husband approved. I followed the recipe exactly. I used homemade apple butter, a can of evaporated milk and made up the difference with whole milk. I ended up getting the layered look. Yay! I think next time, I’m going to try doubling the apple butter for a stronger apple butter flavor as well as blind baking the crust. I had a bit of foam on top. Thankfully it didn’t burn however next time I will skim it off to show off the pie’s beautiful coloring. Thanks so… Read more »
This recipe is wonderful! It has become a family favorite. I didn’t have whole mile, so instead I used 1 cup of heavy whipping cream and 1 cup of half-and-half. It worked perfectly at 370 degrees for 55 minutes (I seem to have a “hot” oven). Just as described, it was slightly jiggly in the middle of the pie, but the knife came out clean when I inserted it. I think because of the different dairy products I used, there was no separation in the filling like what is shown in the recipe’s photo. Quick, easy, and DELICIOUS!