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. I use my instant pot pple butter recipe but if you don’t have an instant pot, you can also make apple butter in a crock pot!
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.
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.
Can I use store bought pie crust?
Absolutely, you’ll only need one sheet (1/2 a pack).
Can I use store bought apple butter?
Yes! You can use store bought apple butter or apple butter from the orchard.
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!
Apple Butter Pie
- 1 pie crust (half from a pack of two or half from a traditional homemade recipe)
- 1 cup apple butter
- 2 large eggs, room temperature
- 1 can sweetened condensed milk
- 1 tsp vanilla
- 1/2 tsp salt
- 2 tsp cinnamon
- Make the pie crust and apple butter ahead of time if you are using homemade.
- Preheat the oven to 325F (163C) conventional (no fan) 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.
- Note the time it takes for this pie to be made is with pre-made or store bought apple butter and pie crust.
Amount Per Serving: Calories: 509Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 119mgSodium: 427mgCarbohydrates: 80gFiber: 7gSugar: 49gProtein: 7g