Creamy Apple Butter Pie

This Apple Butter Pie is a comforting fall dessert with a creamy, spiced filling and a flaky crust that feels just like a warm hug on a chilly day. Its unique sweetness from the apple butter makes it stand apart from traditional apple or pumpkin pies, bringing a fresh twist to seasonal baking favorites. It’s simple enough to whip up on a weekday but elegant enough to impress guests during the holidays.

I first baked this pie for a family gathering in October and since then it’s become our go-to for every fall party. The way the apple butter flavors blend with vanilla and a tender crust just can’t be beat.

Ingredients

• Refrigerated pie crust: conveniently flaky and buttery you can also substitute with homemade dough or a gingerbread crust for extra spice
• Apple butter: the star of the show opt for a good quality jar without added preservatives or make your own for a personal touch
• Large eggs: help bind the filling and give it that custardy richness
• Sweetened condensed milk: adds sweetness and creamy texture if you cannot find it mixing evaporated milk with half a cup sugar works well too
• Vanilla extract: enhances the overall flavor with warm, aromatic notes pure vanilla is best for depth
• All purpose flour: a small amount to thicken the filling just enough without heaviness using fresh flour ensures the best consistency

Instructions

Prepare the crust:

Spoon a moderate amount of refrigerated pie crust into a 9inch pie pan and press it firmly to cover the bottom and sides. If you like, crimp the edges for a decorative touch. Then prick the bottom several times with a fork to prevent bubbling during baking.

Parbake with weights:

Line the pie shell with parchment paper or foil and fill it with pie weights, dry beans, or uncooked rice to keep the crust flat. Place it on the middle rack of a preheated 350 degrees Fahrenheit oven and parbake for 10 to 12 minutes.

Finish parbaking:

Remove the parchment and weights carefully and return the crust to the oven for another 5 to 7 minutes or until the bottom looks dry and lightly golden. Let it cool slightly to avoid melting the filling too soon when poured in.

Make the filling:

In a large mixing bowl whisk together the apple butter, eggs, sweetened condensed milk, vanilla extract, and flour thoroughly until the custard mixture is smooth and well combined without lumps.

Fill the crust:

Pour the prepared filling evenly into the cooled pie crust, smoothing the top gently with a spatula so it bakes evenly.

Bake the pie:

Place the pie on the oven’s middle rack and bake for 35 to 40 minutes. You are looking for the edges to be set and the center to have a slight jiggle when gently shaken. Remember every oven heats differently so keep an eye on it.

Cool the pie:

Remove the pie from the oven and let it cool completely on a wire rack. Cooling fully before slicing helps achieve clean, beautiful pieces.

Apple butter is my favorite ingredient here because it brings a deep, warm sweetness that is less overtly sugary than regular apple pie fillings. I remember the first time I served this pie at a fall breakfast and how even my pie skeptics asked for seconds. It’s a great way to share the coziness of the season without loads of complicated steps.

Storage Tips

Store any leftover apple butter pie in an airtight container or cover it tightly with plastic wrap before refrigerating. The pie will keep well for four to five days and still taste fresh. For longer storage, freezing works well. Wrap the pie securely in foil or freezer wrap and it will keep for up to three months. Thaw overnight in the fridge for the best texture before serving.

Ingredient Substitutions

If you cannot find apple butter try pumpkin butter or pear butter for a unique twist. For the crust, ginger snap crust adds a lovely spice note that pairs well with the filling. Instead of sweetened condensed milk you can replace it with evaporated milk plus sugar for a softer set. Adding a pinch of cinnamon or a dash of nutmeg to the filling can bring extra warmth to the pie.

Serving Suggestions

This pie is fantastic served with homemade whipped cream or a dollop of cinnamon whipped cream for a bit of extra flair. A drizzle of salted caramel sauce adds a decadent touch especially around the holidays. You can enjoy it chilled for a firmer slice or at room temperature for that creamy mouthfeel. It also makes a lovely breakfast treat with coffee or tea.

This apple butter pie is a simple yet elegant fall dessert perfect for sharing. Let it cool fully before slicing for clean pieces and serve with whipped cream if desired.

FAQs About This Recipe

→ Why is my filling lumpy?

Lumps often form if ingredients aren’t at room temperature, making it difficult to blend the filling smoothly.

→ How do I know when it’s done baking?

The edges should be set and firm, while the center still has a slight jiggle to ensure creamy texture after cooling.

→ What if my crust browns too fast?

Cover the crust edges with foil or use a pie shield to prevent over-browning during baking.

→ How can I get neat slices?

Allow the pie to cool completely before slicing; this helps the filling set for clean, even cuts.

→ Can I vary the flavors or presentation?

Add cinnamon-pecan streusel, use flavored whipped cream, or drizzle caramel for added texture and taste variations.

→ How should leftovers be stored?

Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Thaw overnight in the fridge before serving.

→ Is it okay to use frozen pie crust?

Yes. Thaw briefly, prick the bottom, then parbake before filling for best results.