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Apple Butter Pie Recipe

Apple Butter Pie

iamwinfred
This Apple Butter Pie is an old fashioned dessert that quietly outshines flashier pies. A jar of spiced apple butter transforms 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 tastes even better than that sounds. The filling comes together in one bowl in about ten minutes with no peeling, slicing, or waiting for apples to soften.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 300 kcal

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

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

For Serving (optional)

  • whipped cream freshly whipped
  • vanilla bean ice cream optional
  • caramel sauce optional, for drizzling

Instructions
 

  • 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.

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.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 48gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 180mgPotassium: 120mgFiber: 2gSugar: 30gVitamin A: 8IUVitamin C: 2mgCalcium: 10mgIron: 6mg
Keyword apple butter pie, custard pie, easy apple dessert, old fashioned dessert, Thanksgiving pie
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