Apple butter pie is a delicious, creamy custard pie made with flavorful apple butter and sweetened condensed milk, all nestled into a flaky pie crust. It has the texture of pumpkin pie, but the flavor of sweet brown sugar apples!
Why You'll Love This Recipe
This easy apple butter pie recipe is a perfect new addition to a traditional pumpkin pie and a wonderful recipe to grace your Thanksgiving table. You can also try my apple crumb pie and purple sweet potato pie for more fall pies.
Flavor - This has the taste of an apple pie without the spices to keep an intense fruit flavor from the apples. The aromas that come from your oven smell like you're in an apple orchard!
Texture - If you love a classic pumpkin pie, this pie texture is for you (and is a great alternative)! These types of custard pies have a silky smooth consistency contrasted with the slightly doughy, yet flaky pie crust.
Simple ingredients - This fall pie only uses a handful of simple ingredients. Use my homemade pie crust recipe or use a store-bought pie crust, either is fine!
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Ingredients
This apple butter pie is made with a majority of pantry staples!
- Pie crust. For my homemade version, unsalted butter and all-purpose flour are needed, otherwise, you can buy a pre-made or frozen pie crust.
- Apple butter. You can use store-bought apple butter (like Musselman's apple butter), or make your own apple butter! I recommend this homemade apple butter recipe (a slow-cooker apple butter). Look for thicker apple butter - if it's too thin and runny, cook it down a bit before using it. In the fall, you can find apple butter at most farmer's markets and they're super fresh and flavorful!
- Eggs. Three large eggs are needed. They should be at a true room temperature so they incorporate nicely into the batter. Room temperature eggs will produce the best results.
- Dark brown sugar. Dark brown produces the best flavor and color results.
- Sweetened condensed milk. One 14oz can is used for this recipe and helps to produce an ultra-creamy texture.
- All-purpose flour. Only one tablespoon is needed, which helps to set the pie.
- Toppings. Whipped cream (heavy whipping cream + powdered sugar + vanilla extract + ground cinnamon) is used to top the pie.
See recipe card for full ingredients list and quantities.
Substitutions & Variations
- Light brown sugar can be used in place of dark brown sugar, however, I recommend dark brown for a deeper flavor profile and a darker-colored pie.
- Want to make this into an apple butter pumpkin pie? Use half apple butter and half canned pure pumpkin puree.
- Use some festive leaf or apple cookie cutters and cut out scraps of dough to add to the edges of the pie crust.
- Accentuate the apple flavor even more by reducing 1 cup of apple cider until it turns into a sticky syrup consistency, then whisk that to the filling ingredients.
- Any fruit butters can be used in this recipe - try pumpkin butter, pear butter, or peach butter. They're mainly just thick fruit purees cooked down until very sweet and caramelized.
How to Make This Recipe
Begin by quickly making the pie crust in a food processor following all the steps for my all-butter pie crust and allow it to rest for at least one hour prior to use.
One: Roll out the pie dough, add it to the pie plate and crimp the edges. Crumble up a piece of parchment paper, add it to the center, and fill the pie shell with pie weights. Par bake, then remove the weights and continue baking for 5 more minutes.
Two: In a large bowl, whisk together the apple butter, eggs, brown sugar, and flour until smooth.
Three: Pour in the sweetened condensed milk, scraping out all excess from the can.
Four: Whisk together the pie filling until completely a completely smooth filling forms.
Five: Pour the apple butter pie filling into the par-baked crust and bake until the middle of the pie is set, but still slightly jiggly (but not sloshy).
Six: Allow the pie to cool completely on a wire rack, then top with cinnamon whipped cream or vanilla ice cream.
Topping the Pie
Add the heavy whipping cream, powdered sugar, vanilla extract, and ground cinnamon to the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer).
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Whip on high speed until soft-stiff peaks form. Spread onto the pie, adding a bit of extra apple butter into the top and swooping it in.
Alternatively, spread the extra apple butter directly onto the pie, then add the cinnamon whipped cream on top.
Hot tip! Use a very sharp knife to cut the pie, cleaning it fully in between each cut for extra clean slices.
Expert Tips
- Use room temperature eggs and apple butter for best results.
- Use pie weights or dry beans or rice to par-bake the pie crust. Just be sure not to cook and eat the dried goods afterward, but reserve them to use strictly as baking weights.
- Add the pie to a baking sheet for the first ⅔ of the baking time in case any filling spills over.
- Brush the crust with an egg wash for a very golden brown crust.
- If the edges of the crust become too brown, tent the entire pie lightly with foil (don't allow it to touch the custard, though). You can also use a pie shield if you have one.
- Move the pie to the bottom third of the oven for the final 10-15 minutes of baking to ensure a fully cooked crust.
- Use extra apple butter to spread on top of the cooled pie or into the whipped cream. If you don't have extra, reserve two tablespoons (instead of adding to the filling) to use on top.
Recipe FAQs
This is likely because the pie was not par-baked enough, or the entire pie wasn't baked long enough. Additionally, be sure to add the pie to the bottom third of the oven for the final 10-15 minutes of baking to ensure a fully cooked bottom crust.
This is because the pie was underbaked (or the ingredients were mismeasured). To tell when the pie is done, the center will be set, but slightly jiggly. It should not be sloshy, however. The pie will continue to cook and set as it cools, leaving you with a smooth, custard pie.
Storage
Store the pie at room temperature for three days, or in the fridge for five days. Enjoy the pie cold or at room temperature. Note that the whipped cream will begin to weep after about 2 days, so it's best to serve it on the side if you don't plan to eat a majority of the pie in one sitting.
Freezing
To freeze the apple butter pie, allow it to cool completely in the fridge, then transfer it to the freezer for 30 minutes. Wrap the entire pie (including the pie pan) in plastic wrap, then foil, and freeze for four months. To thaw, unwrap the pie completely and thaw it in the fridge for 3-4 hours. Then slice and enjoy.
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📖Recipe
Apple Butter Pie
Equipment
- Food processor or pastry cutter for the homemade pie crust
- Pie weights, or dried rice/beans
- Stand mixer with paddle attachment, or handheld mixer for the whipped cream
Ingredients
Pie Crust
- 3¼ cups all-purpose flour 390g
- 1 cup + 6 tablespoons unsalted butter cold 311g
- 1 teaspoon kosher salt
- ⅔ cup water ice cold 5.3oz
Apple Butter Pie Filling
- 1½ cups apple butter 482g (plus a bit extra for the topping)
- 3 large eggs room temperature
- ¼ cup dark brown sugar 50g
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla paste or extract
- 14 oz sweetened condensed milk 1 can
Cinnamon Whipped Cream
- 1 cup heavy whipping cream 240ml
- 2 tablespoons powdered sugar 15g
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla paste or extract
Instructions
- Cut the cold butter into ½” cubes and place in the freezer for about 15 minutes while you prepare the other ingredients.3¼ cups all-purpose flour, 1 cup + 6 tablespoons unsalted butter, 1 teaspoon kosher salt
- In a bowl, add about a cup of water and a handful of ice cubes and set aside.
- Add the flour and salt to a food processor and pulse once to incorporate the salt.
- Disperse the cold butter cubes around the flour in the food processor, then pulse the mixture until the butter reaches pea-sized pieces and looks slightly textured, almost like wet sand.
- Measure out ⅔ cup ice cold water (sans ice cubes) and drizzle it through the chute while pulsing (leave one tablespoon remaining). Continue pulsing until the dough just starts to form shaggy crumbles, adding the last tablespoon of water only if the dough looks extra dry. Don't let the dough turn into a ball in the processor. The dough will easily press together in between your fingers, but should NOT feel wet.⅔ cup water ice
- Remove the dough, separate into two even pieces, then wrap separately in plastic wrap and flatten into a 1” thick disc. Place in the fridge for 1-2 hours until firm. Only one disc of dough will be used for the recipe. The other can be frozen.
- Once chilled, remove from the fridge and wait about 15 minutes to take the chill off the dough. This will help you roll out your dough without it cracking. Lightly flour your rolling pin and work surface, then roll out the dough, turning a quarter turn every few rolls to keep it round and even.
- Roll the dough until it’s about ⅛” thick and is at least 2 inches wider than your pie dish. Continue to lightly flour your surface and pin any time the dough begins to stick.
- Carefully transfer the dough to a pie dish, pressing it into place on the bottom and sides (there will be overhang), and trim the edges with kitchen shears so they’re even and about 1” wider than the dish.
- Fold the sides underneath the crust so the fold meets the edge, then crimp.
- To par bake the crust, freeze the crust for 15 minutes, then dock with a fork all over. Add a piece of parchment paper to the inside and fill completely with pie weights or dried rice/beans.
- Bake in a preheated 375℉/190℃ oven for 15 minutes, then remove the weights and parchment and bake for another 5 minutes. Transfer to a wire rack while you prepare the filling.
Apple Butter Filling
- Reduce the oven temperature to 325℉/163℃ and set a rack in the middle oven, as well as the lower third of the oven.
- Whisk together the apple butter, eggs, brown sugar, flour, and vanilla in a large bowl.1½ cups apple butter, 3 large eggs, ¼ cup dark brown sugar, 1 tablespoon all-purpose flour, 1 teaspoon vanilla paste or extract
- Add the sweetened condensed milk, scraping out all excess from the can. Whisk together until a smooth batter forms.14 oz sweetened condensed milk
- Pour the batter into the par-baked pie crust, then bake in the center rack for 30 minutes.
- Carefully transfer the pie to the bottom third of the oven and continue baking for an additional 10-15 minutes until the center of the pie is set and slightly jiggly (but not sloshy).
- Remove to a wire rack to cool completely, about three hours. You can also transfer it to the fridge to cool faster.
Cinnamon Whipped Cream
- Add the ingredients to the bowl of a stand mixer fitted with the whisk attachment (or use a handheld mixture) and whip on high speed for 1-2 minutes until soft-stiff peaks form.1 cup heavy whipping cream, 2 tablespoons powdered sugar, 1 teaspoon ground cinnamon, 1 teaspoon vanilla paste or extract
- Spread the whipped cream onto the cooled pie, then add a few dollops of extra apple butter and swirl it in.
- Slice the pie with a sharp knife, cleaning it off completely in between each cut, for extra clean slices.
Notes
- Use room temperature eggs and apple butter for best results.
- Use pie weights or dry beans or rice to par-bake the pie crust. Just be sure not to cook and eat the dried goods afterward, but reserve them to use strictly as baking weights.
- Add the pie to a baking sheet for the first ⅔ of the baking time in case any filling spills over.
- Brush the crust with an egg wash for a very golden brown crust.
- If the edges of the crust become too brown, tent the entire pie lightly with foil (don't allow it to touch the custard, though). You can also use a pie shield if you have one.
- Move the pie to the bottom third of the oven for the final 10-15 minutes of baking to ensure a fully cooked crust.
- Use extra apple butter to spread on top of the cooled pie (before adding the whipped cream) or swirl it directly into the whipped cream. If you don't have extra, reserve two tablespoons (instead of adding to the filling) to use on top.
Megan says
This was such a perfect fall treat! We used Musselman’s Apple butter which gave it a deliciously sweet addition. I tried it at room temperature, but can’t wait to try it cold!
Callan Wenner says
Woo! I've used Musselman's many times and it's the best store bought option in my opinion! Hope you also loved it chilled 🙂 Thanks for trying it!
Kirsty says
These are wonderful! Made them for Christmas. They are easy to make and perfectly balanced. I had to bake about 10 min longer but it may just be my oven.
Natalie K. says
My whole family was raving about how delicious this is when I made it for our Christmas festivities! It's all about the apple flavor here, and the cinnamon whipped cream adds the right amount of spice. And it was so easy to make!
Callan Wenner says
Yay!! So happy to hear this, thanks so much for making it and reporting back.
Mary says
LOVE this recipe! Super easy and minimal ingredients. Made it for Thanksgiving and already talking about making it again for Christmas.
Callan Wenner says
Yay!! Love this, thank you for you making it, Mary!!
Mariel says
I had apples I had to use up, so I made apple butter. I realized that my apple butter needed to be used, so I made apple butter pie. This was delicious! It was the texture of pumpkin pie, but tasted like apple pie. It is on the sweeter size, which doesn't bother me, but may not be to everyone's preference. Thanks for a great recipe!
Aubrey says
I made this for a family gathering, thinking I didn't like apple butter. I was wrong - I DO like apple butter, especially when it's tucked into a delicious pie like this. The texture of pumpkin pie, the flavor of apples and cinnamon. I'll plan to make again for Thanksgiving.
Kira says
I made this pie for a family get together, and had to cut it into 16 slices because everyone wanted to try it, and everyone loved it! I listened to your tip on getting the eggs and apple butter to room temperature, but I did forget to reserve some apple butter for on top 😅 I was worried it may be too sweet, but it balanced out perfectly!
Callan Wenner says
Oh yay!! I'm so happy to hear this, and very pleased your family enjoyed it! Thanks so much for trying.
Megan says
This recipe was sooo yum! I actually ended up making mini pies using my cupcake pan (pie usually intimidates me and I realized I didn’t even have a pie dish lol…also why I opted for a store bought crust).
The filling was super quick & easy to make. I especially loved that the ingredients needed for each step was listed below that step in the ingredient card! It’s the small things 🙂
It’s not like me to ever deviate from a recipe (mini pies vs the 9 in here), but there’s something about Callan here at the Cozy Plum that just made me say “Go for it”!
Callan Wenner says
This whole thing just made me smile from ear to ear. I'm so happy you tried it, and made it your own! You rock, thanks so much for reporting back.