Apple Butter Pie
Apple butter pie made classic pie crust, homemade (or store bought) apple butter and a generous dollop of fresh whipped cream.
Hey heeeeyy! I’m a little late this post but who’s keep tracking really?! Especially when you’re getting the recipe to this scrumptious apple butter pie. It’s like the easiest everrrrrrrr & a perfect change to your Thanksgiving table this fall! Yes, we are talking about Thanksgiving because it’s like A MONTH AWAY!!
What is Apple Butter Pie
Simple. It’s basically a classic pumpkin pie but made with apple butter instead of pumpkin pure. Same, soft creamy texture as the classic with the warm cinnamon spice but with a little tang from the apples. It’s got the same, nice thin pie crust & topped with a dollop of fresh whipped cream.
How to make apple butter pie?
For the crust you can use my buttermilk pie crust recipe; one recipe will make two open faced pies, as pictured. You can also use your favorite homemade or store bought pie crust.
For the filling, I first tried it with eggs, sugar & butter but I opted for eggs & sweetened condensed milk for a creamier texture. So this filling only consists of eggs, sweetened condensed milk, apple butter, cinnamon, vanilla & salt.
The apple butter recipe & the buttermilk pie crust recipe are both written down below but you can visit their individual posts for more details & photos on making them.
Important tips to remember:
- Make your apple butter the day before so it has time to fully cool.
- Refrigerate pie crust for 30-60 minutes before rolling out, it will make your life easier.
- Once you’ve rolled out the crust & placed it in your pan, refrigerate it while you make the filling. Make sure the crust feels solid before baking; if it’s not, refrigerate it again with the filling if you have to or else the crust will shrink while baking.
- This recipe fits a short 9″ pie pan, it won’t fill a deep dish pan.
- Allow to fully cool before slicing. I serve it cold.
- Store refrigerated & covered.
How to store the pie
The pie needs to be refrigerated. To refrigerate it whole, either wrap the whole thing in plastic wrap or place it on a board and cover it with a cake dome. You can also slice it and place the slices in an airtight container.
The pie should be good for about a week in the refrigerator.
If you love your classic pumpkin pie, this apple butter version will not disappoint! I hope you change things up this fall & try something new. If you make this make sure to tag me @baranbakery on instagram so we can all join in on the fun! As always, have a blessed day & happy baking!
Love, B
Apple Butter Pie

A classic pumpkin pie turned into an apple pie using homemade apple butter. Serve with a dallop of fresh whipped cream.
Ingredients
Apple Butter Pie
- 1/2 buttermilk pie crust
- 1 cup apple butter
- 2 large eggs, room temperature
- 1 can sweetened condensed milk
- 1 tsp vanilla
- 1/2 tsp salt
- 2 tsp cinnamon
Instructions
- Make the buttermilk pie crust and apple butter ahead of time if you are using homemade.
- Preheat the oven to 325F (163C) and grease a 9" pie pan.
- Roll out the chilled pie crust and press it into the pan. Refrigerate it until it is completely solid.
- Using a hand mixer, beat the eggs a couple of minutes until they become pale and fluffy.
- Add in the sweetened condensed milk, vanilla, salt and cinnamon and beat until everything is fully combined.
- Mix in the apple butter until it is fully incorporated and pour over the pie crust.
- Bake for 75 minutes and then turn off the oven and leave it in there for another 15 minutes. Remove the pie and allow it to cool before refrigerating.
- Serve the pie with with fresh whipped cream.
Notes
- Note the time it takes for this pie to be made is with pre-made or store bought apple butter and pie crust.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 509Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 119mgSodium: 427mgCarbohydrates: 80gFiber: 7gSugar: 49gProtein: 7g
Hi there,
What is the size of the can of condensed milk you used?
Thanks!
Hi so sorry, it’s a 14 oz can
Great, thanks!
Quick question… can I use store bought apple butter? Just thinking of a short cut for the days I don’t think ahead and make apple butter.
Hi Jennifer! Yes you can totally use store bought apple butter, but if you can, try to find one that is a thicker consistency rather than thin/liquidy.
Okay, great! Thank you for the super quick response!… I really appreciate it!!! I can’t wait to make this! Your blog is awesome and I love your recipes. 🙂
What an awesome idea. I am going to try it this year for thanksgiving.
Yay! Hope you love it as much as we did !