Apple butter pie is a creamy, custard-style dessert made with rich apple butter and sweetened condensed milk baked in a flaky pie crust. Its silky texture is similar to pumpkin pie, but the flavor emphasizes caramelized apple and brown sugar notes, making it a cozy alternative for fall gatherings.
Why You’ll Love This Recipe
This easy apple butter pie is a great addition to your holiday table and a welcome variation on traditional pumpkin pie. It highlights apple flavor without heavy warm spices so the apple butter’s sweet, caramel notes can shine.
Flavor – The filling tastes like concentrated apple pie filling with sweet brown sugar and caramel undertones from the apple butter. The oven aroma is comforting and distinctly autumnal.
Texture – This is a custard-style pie with a smooth, silky filling and a tender, flaky crust. If you enjoy pumpkin pie, you’ll appreciate this same creamy mouthfeel with apple-forward flavor.
Simple ingredients – The recipe uses pantry staples and a quality apple butter (store-bought or homemade). You can use a homemade all-butter crust or a ready-made crust for convenience.
Ingredients
This pie relies mostly on pantry staples and a good apple butter.
- Pie crust – Use a homemade all-butter pie crust or a store-bought crust.
- Apple butter – Choose a thick, flavorful apple butter. If it’s too thin, reduce it on the stove until it’s thicker before using.
- Eggs – Three large eggs at room temperature help the filling set smoothly.
- Dark brown sugar – Adds depth and a richer color; light brown can be substituted if needed.
- Sweetened condensed milk – One 14 oz can provides sweetness and a creamy custard texture.
- All-purpose flour – A tablespoon helps the filling set.
- Toppings – Cinnamon whipped cream (heavy cream, powdered sugar, vanilla, and ground cinnamon) or vanilla ice cream.
Refer to the recipe card below for exact quantities and full details.
Substitutions & Variations
- Swap light brown sugar for dark brown in a pinch, but dark brown gives more caramel depth.
- Make a hybrid pumpkin-apple butter pie by using half apple butter and half pure pumpkin puree.
- Decorate the crust edge with leaf or apple-shaped cutouts from extra dough for a festive touch.
- Boost apple intensity by reducing a cup of apple cider into a syrup and whisking it into the filling.
- Try other fruit butters (pear, peach, pumpkin) for a similar custard-style tart with different flavors.
How to Make This Recipe
Make the crust ahead: prepare an all-butter pie crust and chill it at least one hour (or use a store-bought crust).
Step 1: Roll the dough into the pie plate, crimp the edges, line with parchment, and fill with pie weights. Par-bake, then remove the weights and bake a few minutes more.
Step 2: In a large bowl, whisk together the apple butter, eggs, brown sugar, flour, and vanilla until smooth.
Step 3: Stir in the sweetened condensed milk, scraping out the can so all of it goes into the filling.
Step 4: Whisk until the filling is completely smooth and uniform.
Step 5: Pour the filling into the par-baked crust and bake until the center is set but still slightly jiggly (not liquid).
Step 6: Cool the pie completely on a wire rack, then top with cinnamon whipped cream or a scoop of vanilla ice cream.
Topping the Pie
To make cinnamon whipped cream, whip heavy cream with powdered sugar, vanilla, and a teaspoon of ground cinnamon until soft-stiff peaks form. Spread the whipped cream on the cooled pie and swirl a little extra apple butter on top if desired.
Hot tip! Use a very sharp knife and wipe it between slices for clean, attractive servings.
Expert Tips
- Use room-temperature eggs and apple butter so the filling mixes smoothly.
- Par-bake the crust with pie weights, dried beans, or rice to prevent a soggy bottom.
- Bake the pie on a sheet pan for the first two-thirds of baking time in case it bubbles over.
- Brush the crust with an egg wash for an extra golden edge.
- If the edges brown too quickly, tent the pie with foil or use a pie shield.
- Move the pie to the lower oven rack for the last 10–15 minutes so the bottom crust finishes cooking.
- Reserve 1–2 tablespoons of apple butter to dollop on top after baking for visual appeal and extra apple flavor.
Recipe FAQs
A soggy crust usually means it wasn’t par-baked long enough or the pie needed more total baking time. Finishing the pie on the lower oven rack helps ensure the bottom crust cooks fully.
If the filling is runny, the pie was likely underbaked or ingredient measurements were off. The center should be set but slightly jiggly; it will continue to firm as it cools.
Storage
Store the pie lightly covered at room temperature for up to three days or refrigerate for up to five days. Serve cold or at room temperature. If you won’t eat the pie within a couple of days, keep the whipped cream separate to avoid weeping.
Freezing
To freeze, chill the pie completely, then freeze for about 30 minutes before wrapping tightly in plastic and foil. Freeze up to four months. Thaw in the refrigerator for several hours before serving.
More Recipes for Pie Season
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Dutch Caramel Apple Pie with Crumb Topping
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Purple Sweet Potato Pie
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Salted Chocolate Caramel Tart
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Honey Chess Pie
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📖 Recipe
Apple Butter Pie
A creamy custard pie made with apple butter and sweetened condensed milk in a flaky crust. Silky like pumpkin pie but full of sweet apple flavor.
Ingredients
Pie Crust
- 3¼ cups (390 g) all-purpose flour
- 1 cup + 6 tbsp (311 g) unsalted butter, cold
- 1 tsp kosher salt
- ⅔ cup ice cold water
Apple Butter Pie Filling
- 1½ cups (482 g) apple butter, plus extra for topping
- 3 large eggs, room temperature
- ¼ cup (50 g) dark brown sugar
- 1 tbsp all-purpose flour
- 1 tsp vanilla paste or extract
- 14 oz sweetened condensed milk (1 can)
Cinnamon Whipped Cream
- 1 cup (240 ml) heavy whipping cream
- 2 tbsp (15 g) powdered sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla paste or extract
Instructions
- Prepare the pie crust: cut cold butter into ½” cubes, pulse with flour and salt until the mixture resembles coarse crumbs, add ice water a little at a time until dough just comes together, divide into two discs, wrap, and chill 1–2 hours. Use one disc for this pie.
- Roll the chilled dough to about ⅛” thickness, fit it into a 9″ pie plate, trim and crimp edges. Freeze for 15 minutes, dock with a fork, line with parchment and pie weights, and par-bake at 375°F (190°C) for 15 minutes. Remove weights and parchment and bake 5 more minutes. Cool while you make the filling.
- Reduce oven to 325°F (163°C). In a large bowl, whisk apple butter, eggs, brown sugar, flour, and vanilla until smooth.
- Whisk in the sweetened condensed milk until a uniform batter forms. Pour into the par-baked crust and bake on the center rack 30 minutes.
- Carefully move the pie to the lower third of the oven and bake another 10–15 minutes until the center is set and slightly jiggly but not sloshy. Cool on a wire rack until room temperature, about three hours, or speed-cool in the refrigerator.
- For the whipped cream: whip heavy cream with powdered sugar, cinnamon, and vanilla until soft-stiff peaks form. Spread over the cooled pie and swirl in reserved apple butter.
- Slice with a sharp knife, wiping it clean between cuts for neat slices.
Notes
Store the pie lightly covered at room temperature for 2–3 days or refrigerated up to 5 days. If keeping longer, serve whipped cream separately to avoid weeping. Nutrition estimates are approximate.