This apple butter pie offers a silky, custard-like filling infused with warm apple-butter spices. Think pumpkin pie texture with sweet, spiced apple flavor—perfect for fall and holiday gatherings.
Why You’ll Love This
Apple butter pie combines the cozy richness of apple butter with a smooth, custardy filling for a dessert that’s creamy, warmly spiced, and perfectly balanced between tang and sweetness. It’s an easy, crowd-pleasing recipe—especially if you use a premade crust. Simply whisk the filling in one bowl, pour into the crust, and bake.
For exact ingredient amounts and full instructions, see the recipe card below.
How to Make Apple Butter Pie
- Preheat the oven to 375ºF. Line a 9-inch pie shell with crumpled parchment and fill with pie weights, granulated sugar, or dried beans.
Bake until the crust edges begin to brown, about 15 minutes. Remove from the oven and lift out the parchment and weights. Prick the bottom of the crust all over with a fork, then return to the oven for 7–8 more minutes. Let the crust cool before adding the filling.
- Increase oven temperature to 425ºF.
- In a large bowl whisk together apple butter, heavy cream, eggs, brown sugar, cinnamon, nutmeg, cloves, and salt until smooth.
Pour the filling into the cooled crust. Bake at 425ºF for 15 minutes, then reduce the oven to 350ºF and bake an additional 30–35 minutes. The center should remain slightly jiggly—like a traditional custard pie.
Cool the pie to room temperature, then refrigerate at least 4 hours to fully set. Serve chilled or slightly chilled with a dollop of whipped cream.
Tips
- You can use a homemade pie crust or a store-bought crust—both work well.
- If using homemade dough, place it in a deep-dish pie plate and chill for up to 30 minutes (or freeze 15 minutes) before par-baking to reduce shrinking.
- Par-baking the crust helps prevent the edges from collapsing into the filling because this pie’s filling is thin, similar to pumpkin pie.
- Set the pie pan on a baking sheet to catch any spills during baking.
- Adjust sugar and spices to taste based on how sweet or spiced your apple butter is.
- Dark brown sugar adds a deeper molasses flavor, but light brown or granulated sugar can be used in a pinch.
Variations
This pie is richest with heavy cream, but you can substitute a 12-ounce can of evaporated milk and reduce the eggs to two if needed. The texture will still be creamy and delicious.
FAQs
A thick, flavorful apple butter yields the best texture and flavor. Homemade apple butter often has a thicker consistency and balanced spice level, but store-bought options work—just be aware they can vary in sweetness and spice intensity, so adjust sugar and spices accordingly.
Cover the pie tightly with plastic wrap and refrigerate for up to 4 days.
Yes. Wrap the pie in several layers of plastic wrap and a layer of aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator before serving.
More Delicious Pie Recipes
Old-Fashioned Pecan Pie Recipe (without corn syrup)
Southern Sweet Potato Pie Recipe
Gingersnap Crust Pumpkin Pie (From Scratch)
Apple Butter Pie Recipe
Ingredients
- 1 9-inch pie crust
- 1 3/4 cup apple butter
- 1 cup heavy cream
- 3 large eggs
- 1/2 cup dark brown sugar (or light brown sugar)
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (freshly grated preferred)
- 1/8 tsp ground cloves
- 1/4 tsp kosher salt
Instructions
- Preheat oven to 375ºF. Line the pie shell with crumpled parchment and fill with pie weights or dried beans.
- Bake until the crust edges begin to brown, about 15 minutes. Remove weights and parchment, prick the bottom with a fork, and bake 7–8 minutes more. Let cool.
- Increase oven temperature to 425ºF.
- Whisk together apple butter, heavy cream, eggs, brown sugar, cinnamon, nutmeg, cloves, and salt until smooth. Pour into the cooled pie shell.
- Bake 15 minutes at 425ºF, then reduce heat to 350ºF and bake an additional 30–35 minutes. The center should still jiggle slightly.
- Cool to room temperature, then refrigerate at least 4 hours before serving. Top with whipped cream if desired.
Notes
A thick-textured apple butter works best to achieve a firmer set. Taste your apple butter and adjust sugar and spices as needed. Store covered in the refrigerator for up to 4 days.
Nutrition
Calories: 402 kcal | Carbohydrates: 53 g | Protein: 5 g | Fat: 19 g | Saturated Fat: 10 g | Sugar: 36 g