Apple Butter Pie Recipe – Creamy Fall Dessert with Warm Spices & Flaky Crust
This Apple Butter Pie is the ultimate fall dessert—rich, creamy, and packed with warm spices. Made with smooth apple butter, cinnamon, nutmeg, and a hint of vanilla, the filling bakes into a custard-like texture inside a buttery pie crust. It’s perfect for Thanksgiving, cozy weekends, or any time you crave a slice of autumn comfort. Serve chilled or warm with whipped cream or vanilla ice cream for a seasonal treat that’s simple yet unforgettable.
Equipment
- 9-inch pie dish
- Mixing bowls
- Whisk
- Measuring Cups and Spoons
- Oven
- Cooling rack
- Optional: foil for crust edges
Ingredients
- 1 pie crust (homemade or store-bought)
- 1 cup apple butter (thick and spiced)
- 2 large eggs
- ½ cup granulated sugar
- 1 tablespoon all-purpose flour
- ¾ cup heavy cream or evaporated milk
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of ground cloves
- 1 teaspoon vanilla extract (optional)
- Optional toppings: whipped cream, caramel drizzle
Instructions
- Preheat oven to 350°F (175°C). Fit pie crust into a 9-inch pie dish and crimp edges.
- Mix filling: In a bowl, whisk together apple butter, eggs, sugar, flour, cream, spices, and vanilla until smooth.
- Taste and adjust spices if needed.
- Pour filling into crust and smooth the top.
- Bake for 45–50 minutes, until the center is set but slightly jiggly.
- Cool completely on a wire rack (at least 2 hours) before slicing.
- Serve with whipped cream or caramel if desired.
Notes
- Use thick apple butter for best texture—avoid runny varieties.
- Don’t overbake: cracks form if the pie is too dry.
- Room-temperature ingredients help achieve a silky filling.
- Make ahead: Pie stores well in the fridge for up to 4 days.
- Freeze without toppings for up to 2 months.
- Gluten-free? Use a GF crust and check apple butter labels.