Apple Butter Pie
Apple Butter Pie has a creamy, spiced filling with rich apple flavor in a flaky crust. An easy, delicious dessert for fall or the holidays.
A PIE MADE WITH JUST 6 INGREDIENTS
This Apple Butter Pie brings together everything you love about fall desserts, all the warm spices, a creamy custard-style filling, and a flaky, buttery crust and makes the best fall treat with it all. The apple butter adds a deep sweetness that sets it apart from the usual fall pumpkin pie, or a classic apple pie. Trust me when I tell you, people will definitely be asking you for the recipe with this one!
FREQUENTLY ASKED QUESTIONS:
If you don’t use room temperature ingredients you may have trouble blending the filling and you’ll end up with lumps.
You don’t want to accidentally over bake your pie, so knowing when it’s done is crucial. You want the pie to still have a little jiggle in the center. It will set more as it cools.
If your crust starts to brown too much before you’re done baking the pie, you can cover the edges with aluminum foil or use a pie shield.
The key to getting a nice slice of pie is to let the pie cool all the way before slicing it. Let it set fully first before trying to dig in.
You can serve it either chilled or at room temperature. The pie will be yummy either way.
Add a crunch to the topping by adding a cinnamon-pecan streusel before baking. Make mini pies using small tart pans or use a muffin tin and make individual servings. Add a few dollops of sweetened cream cheese to the apple butter filling and swirl it around before baking the pie. Amp up the flavors of this pie by adding some extra cinnamon, nutmeg, or cloves. Instead of garnishing with plain whipped cream, try cinnamon whipped cream of go for a caramel drizzle instead.
Any leftover pie should be stored in an airtight container or should be covered and kept in the fridge for up to 4-5 days. Pie can be frozen for up to 3 months. Thaw in the fridge overnight before serving.
Certainly. To parbake a frozen pie crust, preheat the oven to 375F, thaw the crust for about 15 minutes, and prick the bottom with a fork. Then, bake for 10-15 minutes until the edges begin to brown.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- refrigerated pie crust– swap out the plain crust or use a ginger snap crust or gingerbread crust instead. I used refrigerated pie crust, but in the FAQ section I shared how to use frozen pie crust and you can also use a homemade pie crust as well.
- apple butter– you could swap this out for pumpkin butter for another yummy option or even try pear butter instead. If you don’t have a jar of apple butter on hand, you can use Homemade Apple Butter.
- large eggs
- sweetened condensed milk– if you don’t have this, try combining evaporated milk + ½ cup sugar. It’ll be a softer set, but it should still work.
- vanilla extract
- all purpose flour
HOW TO MAKE APPLE BUTTER PIE
Preheat oven to 350°F. Line a 9-inch pie pan with the refrigerated pie crust, crimping the edges if you prefer. Prick the bottom with a fork.
Parbake the pie crust on the middle rack for about 15 minutes. To do this, line the pie crust with parchment paper or foil and fill it with pie weights, dry beans, or uncooked rice. Bake on the middle rack for 10–12 minutes.
Carefully remove the parchment and weights, then return the crust to the oven for another 5–7 minutes until the bottom looks dry and lightly golden.
Remove from the oven and let it cool slightly while preparing the filling.
In a large mixing bowl, whisk together the apple butter, eggs, sweetened condensed milk, vanilla, and flour until smooth and combined.
Pour mixture into the prepared crust, smoothing out the top.
Bake at 350°F, on the middle rack, for about 35–40 minutes, or until the pie is set around the edges but the center still has a very slight jiggle. Note: oven times can vary so it is important to go by doneness, not just the time.
Remove from the oven and let cool completely on a wire rack before slicing.
CRAVING MORE RECIPES?
Apple Butter Pie
Ingredients
- 1 (9-inch) refrigerated pie crust
- 2 cups apple butter (store bought or homemade, see notes below)
- 4 large eggs
- 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 Tablespoons all purpose flour
Instructions
- Preheat oven to 350°F. Line a 9-inch pie pan with 1 (9-inch) refrigerated pie crust, crimping the edges if you prefer.
- Prick the bottom of the crust with a fork. Top the pie crust with parchment paper or foil and fill it with pie weights, dry beans, or uncooked rice (see example photo.) You want something oven safe that will help keep the crust from puffing up too much while baking). Bake on the middle rack for 10–12 minutes.
- Note: If you don't have anything that will work for weights, prick the pie crust with a fork really well (see example photo.) This will help to keep it from puffing up too much (it doesn't work as well as something weighted in it but it will do the job.) If doing this, you will skip the next step and just par-bake the crust for a total of about 15 minutes.
- Carefully remove the parchment and weights, then return the crust to the oven for another 5–7 minutes until the bottom looks dry. Remove from the oven and let it cool slightly while preparing the filling.
- In a large mixing bowl, whisk together 2 cups apple butter, 4 large eggs, 14 ounce can sweetened condensed milk, 1 teaspoon vanilla extract and 2 Tablespoons all purpose flour until smooth and combined.
- Pour mixture into the prepared crust, smoothing out the top.
- Bake at 350°F, on the middle rack, for about 35–40 minutes, or until the pie is set around the edges but the center still has a very slight jiggle. Note: oven times can vary so it is important to go by doneness, not just the time.
- Remove from the oven and let cool completely on a wire rack before slicing. Optional: Top each slice with a little whipped cream and some ground cinnamon.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- Here is a recipe for Homemade Apple Butter. It is so easy!
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I made this for Thanksgiving and we loved it. I was surprised that it tasted more like a sweet potato pie since there was an entire jar of apple butter in it, but it definitely didn’t taste like apple butter. I will probably take this to a function and watch people scratch their heads trying to figure out what it’s made from.
It’s very good and really easy to throw together. I used a frozen, prepared pie crust and I was worried that it was going to overflow since it was very full and it didn’t. This is a magic pie! I will definitely be making it again.
Hahaha I like the way you think Donna – let them guess lol. Thank you so much for commenting! So happy it was a hit! 🙂
I made this today, using your recipe for the apple butter! I am not a dessert person but love making them for my husband and friends who adore dessert. Hubby gave it two thumbs up! Probably the easiest pie I have ever made. I was really impressed that it didn’t crack upon cooling nor did it sink. Thanks for this recipe, I will definitely make it again!
This makes me SO happy to read Beverly! Thank you so much for taking the time to come back to comment!
This was amazing. So delicious