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 loved the apple butter pie. It will definitely be part of my pie recipes. The next time I make it I’m going to upgrade a little bit maybe use a pretzel crust or Brulé the top of it I’d like a little crunch.
I made the recipe as is but baked them in half pint Mason Jars! No crust! I placed a caramel at the bottom of each jar before the custard, which resulted in a triple layer! So beautiful and delicious.
It looks like it turned out great and made my house smell SO yummy. Welcome fall vibes. How long do you let it sit before cutting into it? It has definitely set quite a bit, but I don’t want to ruin it.
I made this yesterday and although it tastes good mine didn’t separate into layers which was disappointing. I blind-baked the pie crust but the finished pie still had a ‘soggy bottom’. The best bit was the part where the crust met the filling which was crispy 😃
Hi, can this be made the day before?
So good!!
So easy, so quick, so tasty. Thoroughly enjoyed the end product. Will make, again.
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!
This was super easy to make! It’s very tasty. I’ll be making this again closure to the holiday’s for sure!!
This pie looks to have 3 layers. How does the filling bake into the three layers?
This is yum! I may try it using eggnog and leave out the sugar!
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!
I just made this and I really enjoyed the flavor and the custard consistency.
I have a pint jar of homemade Apple butter that’s good extra sweet Should I tell out the sugar in the recipe
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?
Hi! This looks really good…. do you think I could substitute the milk for coconut cream? Or light coconut milk?
Thanks!