Apple Butter Pie is one of those old fashioned desserts that quietly outshines the flashier pies at the table.
This Apple Butter Pie recipe turns a jar of spiced apple butter into a silky, custard style filling that bakes up in a single flaky crust.
It smells like a cold afternoon in an orchard kitchen, and it tastes even better than that sounds.
If you have never made an apple butter pie before, you are in for a treat.
It comes together with almost no fuss, and it uses ingredients most of us already have sitting in the pantry or fridge.
I learned this technique while perfecting my Dutch Apple Pie Recipe, and it led me straight to this simpler, custard based cousin.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 15 minutes (plus cooling) |
| Servings | 8 slices |
| Difficulty Level | Easy |
Why You’ll Love This Apple Butter Pie Recipe
This pie has all the cozy flavor of apple pie without any peeling, slicing, or waiting around for apples to soften.
The apple butter does all the heavy lifting, so the filling comes together in one bowl in about ten minutes.
- Only one bowl needed for the entire filling
- Smooth, custardy texture similar to a pumpkin or chess pie
- No peeling, coring, or slicing apples
- Deep spiced flavor from cinnamon, nutmeg, and cloves
- Bakes in about an hour and slices cleanly once cooled
- Great make ahead dessert for holidays and potlucks
You might also enjoy: Apple Crumble Pie Recipe
Ingredients
Every ingredient here plays a specific role, from the spices that build warmth to the eggs and evaporated milk that set the custard.
Here is everything you will need to make this Apple Butter Pie.
- 1 unbaked 9 inch pie crust, homemade or store bought
- 1 1/2 cups apple butter
- 1/2 cup packed dark brown sugar
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 pinch ground cloves
- 3 large eggs, lightly beaten
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- Whipped cream, for serving, optional
Read Also: Apple Pie Filling Recipe
Kitchen Equipment Needed
Nothing fancy is required for this one, but a few good tools make the process smoother and help the pie bake evenly.
- 9 inch glass pie dish
- Large mixing bowl
- Whisk
- Pastry blender, if making the crust from scratch
- Adjustable pie crust shield
- Cooling rack
- Aluminum foil
This pairs beautifully with my Flaky Pie Crust Recipe if you want to make the crust from scratch.
Recommended Products for This Recipe
These are a few products I personally reach for when I make this pie, based on years of trial and error in my own kitchen.
1. Amish Style Apple Butter
A thick, well spiced apple butter is the entire backbone of this pie, so it is worth using a good one.
I look for a jar that is dark, richly spiced, and not watery, since a thin apple butter can leave your filling loose.
2. USA Pan Nonstick Pie Pan
A sturdy metal pie pan conducts heat more evenly than most glass dishes, which helps the bottom crust bake through fully instead of turning soggy under a custard filling.
The nonstick coating also makes serving slices much cleaner.
3. Adjustable Pie Crust Shield
Because this pie bakes for almost an hour, the crust edges are prone to over browning.
A reusable crust shield saves you from having to fuss with foil strips halfway through baking.
4. OXO Good Grips Pastry Blender
If you are making your own crust, a good pastry blender cuts cold butter into the flour quickly and evenly, which is the real secret to a flaky bottom crust under this soft filling.
Another favorite: Butter Pie Crust Recipe
Step-by-Step Instructions: How to Make Apple Butter Pie
1. Prepare the Pie Crust
- If using a homemade crust, roll it out on a lightly floured surface until it is about 12 inches wide.
- Transfer the dough into a 9 inch pie dish, pressing it gently into the bottom and up the sides.
- Trim the excess dough, leaving about half an inch of overhang, then fold it under itself and crimp the edges decoratively.
- If using a store bought crust, simply press it into your pie dish according to the package instructions.
- Chill the crust in the refrigerator for at least 20 minutes while you make the filling. This keeps the butter cold and helps the crust hold its shape.
2. Preheat the Oven and Prep the Pan
- Preheat your oven to 350 degrees Fahrenheit.
- Set an oven rack to the lower third position, which helps the bottom crust bake through evenly under the weight of the filling.
- Place your chilled pie dish on a rimmed baking sheet. This makes it much easier to transfer the pie in and out of the oven, and it catches any drips if the filling bubbles over slightly.
3. Make the Apple Butter Filling
- In a large mixing bowl, combine the apple butter, brown sugar, salt, cinnamon, nutmeg, and cloves.
- Whisk everything together until the sugar is fully incorporated and there are no dry streaks of spice remaining.
- Add the lightly beaten eggs to the bowl and whisk until the mixture is smooth and glossy.
- Slowly pour in the evaporated milk while whisking constantly, so the eggs do not scramble from the temperature change.
- Whisk in the vanilla extract last, until the filling is fully combined and pourable.
4. Pour and Smooth the Filling
- Pour the apple butter filling into the prepared, chilled pie crust.
- Use a spatula to smooth the top into an even layer, right up to the edges of the crust.
- Gently tap the pie dish on the counter a few times to release any air bubbles trapped in the filling.
5. Bake the Pie
- Place the pie in the preheated oven and bake for 45 to 55 minutes.
- Check the crust edges around the 25 minute mark, and add a pie crust shield or loosely wrapped foil if they are browning too quickly.
- The pie is done when the filling is set around the edges but still has a slight, gentle jiggle in the very center, similar to a pumpkin pie.
- A knife or toothpick inserted about an inch from the center should come out mostly clean.
6. Cool and Set the Pie
- Remove the pie from the oven and place it on a cooling rack.
- Let it cool at room temperature for at least 2 hours. The filling continues to set as it cools, so do not skip this step even if it looks slightly loose right out of the oven.
- For the cleanest slices, refrigerate the cooled pie for an additional hour before serving.
- Slice, top with whipped cream if you like, and serve.
I learned a similar cooling trick while working on Apple Pie Spice Recipe, where letting the filling rest fully before slicing makes all the difference.
Tips for The Best Apple Butter Pie Recipe
A few small details separate a good apple butter pie from a great one, and most of them come down to temperature and timing.
- Use a thick, well spiced apple butter rather than a thin, watery one
- Keep your pie crust cold before it goes into the oven for the flakiest results
- Do not rush the cooling time, since the filling firms up as it sits
- Blind bake the crust for 10 minutes first if you prefer an extra crisp bottom
- Use room temperature eggs so they blend smoothly into the filling
- Cover the crust edges early if your oven runs hot
Read Also: French Apple Pie Recipe
Serving Suggestions
This pie is rich and spiced, so it pairs well with something cool and simple alongside it.
A little contrast in temperature and texture goes a long way here.
- A generous dollop of freshly whipped cream
- A small scoop of vanilla bean ice cream
- A dusting of extra cinnamon on top
- Hot coffee or spiced chai alongside a slice
- A drizzle of caramel sauce for an extra indulgent touch
Another favorite: Caramel Apple Cheesecake Bars
Variations of Apple Butter Pie Recipe
This recipe is easy to adjust once you have made it a time or two and know how the base filling behaves.
Here are a few directions you can take it.
- Add a streusel topping made from flour, brown sugar, and butter for extra texture
- Stir in a handful of chopped pecans or walnuts for crunch
- Swap the evaporated milk for heavy cream for an even richer filling
- Add a splash of bourbon or dark rum for a grown up twist
- Use a graham cracker crust instead of a traditional pastry crust
This pairs beautifully with my Salted Caramel Apple Pie Recipe if you want to serve two apple desserts side by side.
Storage and Reheating
Because of the custard style filling, this pie needs to be kept cool once it has fully cooled down after baking.
- Store covered in the refrigerator for up to 4 days
- Freeze whole or in slices, wrapped tightly, for up to 2 months
- Thaw frozen slices overnight in the refrigerator before serving
- Serve slightly chilled or at room temperature, this pie is not meant to be reheated hot
- Avoid leaving the pie at room temperature for more than 2 hours at a time
Another favorite: Apple Cider Cheesecake
Nutritional Facts
Exact numbers will vary depending on the brand of apple butter and type of crust you use, but here is a general idea of what one slice of this pie looks like.
A typical slice, based on 8 servings from a 9 inch pie, comes in around 280 to 320 calories, with roughly 9 to 12 grams of fat, 45 to 50 grams of carbohydrates, and 4 to 5 grams of protein per slice.
Sugar content sits around 28 to 32 grams per slice, largely from the apple butter and brown sugar in the filling.
This pairs beautifully with my Cranberry Apple Crumb Pie Recipe if you are planning a full dessert table and want to compare options.
Health Benefits of Key Ingredients
This is still a dessert, but a few of its ingredients bring some genuine nutritional value along for the ride.
Apple butter itself is simply cooked down apples, so it carries over some of the fiber and antioxidants found in whole apples.
- Apples contain fiber that supports digestion
- Cinnamon has natural anti-inflammatory compounds
- Eggs provide protein and important B vitamins
- Nutmeg and cloves contain antioxidants in small amounts
- Evaporated milk adds calcium and vitamin D to the filling
You might also enjoy: Apple Cinnamon Blondies Recipe
FAQs About Apple Butter Pie Recipe
1. Can I use homemade apple butter instead of store bought?
Yes, homemade apple butter works wonderfully here.
Just make sure it is thick rather than runny, since a thin apple butter can leave the filling too loose to set properly.
2. Why is my filling still jiggly in the middle after baking?
A slight jiggle in the very center is normal and expected.
The filling firms up as it cools, so give it the full 2 hours before judging whether it is set.
3. Can I make this pie ahead of time?
Absolutely, this is a great make ahead dessert.
It actually tastes even better the next day once the flavors have had time to settle.
4. Do I need to blind bake the crust first?
It is not required, but blind baking for about 10 minutes helps prevent a soggy bottom crust.
It is a nice extra step if you have the time.
5. Can I substitute the evaporated milk with something else?
Heavy cream or whole milk both work as substitutes, though heavy cream will give you a richer, denser filling than the evaporated milk.
Read Also: Apple Butter Bread Recipe
Apple Butter Pie
Ingredients
- 1 unbaked 9 inch pie crust homemade or store bought
- 1 1/2 cups apple butter thick and well spiced, not watery
- 1/2 cup dark brown sugar packed
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 pinch ground cloves
- 3 large eggs lightly beaten, room temperature
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- whipped cream freshly whipped
- vanilla bean ice cream optional
- caramel sauce optional, for drizzling
Equipment
- 9-inch glass pie dish
- Large mixing bowl
- Whisk
- Pastry blender optional, if making the crust from scratch
- Adjustable pie crust shield optional
- Cooling rack
- Aluminum foil optional, for covering crust edges
- Rimmed baking sheet
Method
- Roll out homemade pie crust on a lightly floured surface to about 12 inches wide, or press store bought crust into a 9 inch pie dish. Trim excess dough, fold overhang under itself, and crimp edges. Chill crust in refrigerator for at least 20 minutes.
- Preheat oven to 350°F and place an oven rack in the lower third position. Place the chilled pie dish on a rimmed baking sheet.
- In a large mixing bowl, combine apple butter, brown sugar, salt, cinnamon, nutmeg, and cloves. Whisk until fully incorporated. Add lightly beaten eggs and whisk until smooth and glossy.
- Slowly pour in evaporated milk while whisking constantly, then whisk in vanilla extract until filling is combined and pourable.
- Pour filling into chilled pie crust and smooth top with a spatula. Tap pie dish on the counter a few times to release air bubbles.
- Bake for 45 to 55 minutes. Check crust edges around the 25 minute mark and cover with a pie crust shield or foil if browning too quickly. Pie is done when filling is set around the edges with a slight jiggle in the center.
- Remove pie from oven and cool on a rack at room temperature for at least 2 hours. For cleanest slices, refrigerate for an additional hour before serving.
Nutrition
Notes
- Use a thick, well spiced apple butter rather than a thin, watery one for the best texture.
- Keep your pie crust cold before it goes into the oven for the flakiest results.
- Do not rush the cooling time — the filling firms up as it sits for at least 2 hours.
- Blind bake the crust for 10 minutes first if you prefer an extra crisp bottom.
- Use room temperature eggs so they blend smoothly into the filling and prevent curdling.
- Cover the crust edges early if your oven runs hot to prevent over-browning.
- Store covered in the refrigerator for up to 4 days. Do not leave at room temperature for more than 2 hours.
- Freeze whole or in slices, wrapped tightly, for up to 2 months. Thaw overnight in the refrigerator before serving.
- This pie is meant to be served slightly chilled or at room temperature, not reheated hot.
- For a richer filling, substitute evaporated milk with heavy cream or whole milk.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Apple Butter Pie is the kind of dessert that feels like it took much more effort than it actually did.
One bowl, a handful of pantry spices, and a jar of good apple butter get you a pie that tastes like it came from a farmhouse kitchen.
Give it a try this week, and let me know in the comments how your slice turned out.
If you make this pie, I would love to see it, so feel free to share a photo with me.
Recommended:
- Apple Hand Pies Recipe
- Mini Apple Pies Recipe
- Apple Cranberry Pie Recipe
- Apple Blackberry Pie Recipe
- Keto Apple Pie Recipe
