Apple Butter Pie
This Apple Butter Pie is a creamy texture pie full of warm apple butter spices and flavors. It’s a pumpkin pie texture but a spiced, sweet apple flavor.
Why You’ll Love This
You’ll love apple butter pie because it combines the cozy sweetness of apple butter with the velvety smoothness of a custard-like filling.
It’s the perfect balance of creamy, tangy, and sweet fall flavors in one pie.
It’s a five minute easy to make pie especially if you use a premade pie crust. Whisk all the ingredients in one bowl and pour into a pie crust, that’s it!
Some of our other fall dessert recipes we like to make are Peanut Butter Pretzel Bites, Lattice Apple Pie Recipe, Better Than Starbucks Pumpkin Bread, Gingerbread Loaf, and Apple Dapple Bundt Cake.
For a complete list of ingredient amounts, see the recipe card below.
How to Make Apple Butter Pie
Bake until the crust edges start to brown for about 15 minutes. Remove the pie shell from the oven and lift the parchment paper (with the weights) out of the pie. With a fork, prick holes all over the bottom crust. Return the pie crust to the oven. Bake another 7-8 minutes. Let cool before pouring the pie filling into the crust.
Pour into the cooled pie shell. Then, increase the temperature of the oven to 425ºF. Bake the pie for 15 minutes, then reduce the oven temp to 350ºF and bake another 35-30 minutes. The center should still be slightly jiggly.
Cool completely to room temperature and refrigerate for at least 4 hours to finish setting up. Serve topped with whipped cream.
Tips
- You can use a homemade pie crust recipe or a store-bought.
- If using a homemade pie dough place it in a deep dish pie plate and refrigerate it for up to 30 minutes or freeze for 15 minutes before par baking. This step will also help keep the pie crust from shrinking in the oven.
- I par bake my crust for this pie because I have had the sides shrink into the pie filling. The filling is thin (like pumpkin pie) and doesn’t seem to hold up the crust edges while baking.
- I place the pie pan on a baking sheet to prevent any spillage in the oven.
- Know the sweetness of your apple butter and it’s flavor. You can adjust the sugar and spices in this recipe to your desired flavor.
- I prefer dark brown sugar in all my recipes. But you can use light brown sugar or granulated sugar in this pie.
Variations
I have made this apple butter pie recipe several ways and enjoy it best using heavy cream. But if you don’t have heavy cream you can use a 12-ounce can of evaporated milk and reduce the eggs to just two. It works just as well.
FAQs
I use our homemade apple butter recipe because I’m partial to it and I know it’s thick and flavorful. A thicker apple butter works best to give a firmer texture.
Please note that not all apple butter is created equally. Store-bought apple butter can have a different texture than homemade and has different sugar and spice contents, creating different textures and flavors.
Cover the pie tightly with plastic wrap and refrigerate for up to 4 days.
Yes, you can freeze this pie just like pumpkin pie. Wrap in several layers of plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months.
More Delicious Pie Recipes
Apple Butter Pie Recipe
Ingredients
- 1 9 inch Pie crust
- 1 3/4 cup Apple butter
- 1 cup Heavy cream
- 3 large Eggs
- 1/2 cup Dark brown sugar or light brown sugar
- 1 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg (fresh grated preferably)
- 1/8 tsp Ground cloves
- 1/4 tsp Kosher salt
Instructions
- Preheat the oven to 375ºF. Line the pie shell with (crumpled) parchment paper and fill it with pie weights, granulated sugar, or dried beans.1 9 inch Pie crust
- Bake until the crust edges start to brown, about 15 minutes. Remove the pie shell from the oven and lift the parchment paper (with the weights) out of the pie. With a fork, prick holes all over the bottom crust. Return the pie crust to the oven. Bake another 7-8 minutes. Let cool before pouring the pie filling into the crust.
- Increase the temperature of the oven to 425ºF.
- In a bowl whisk together the pie filling ingredients until smooth. Pour into the cooled pie shell.1 3/4 cup Apple butter, 1 cup Heavy cream, 3 large Eggs, 1/2 cup Dark brown sugar, 1 tsp Ground cinnamon, 1/4 tsp Ground nutmeg, 1/8 tsp Ground cloves, 1/4 tsp Kosher salt
- Bake the pie for 15 minutes at 425º, then reduce the oven temp to 350ºF and bake another 35-30 minutes. The center should still be slightly jiggly.