Apple Butter Pie Recipe – Creamy Spiced Fall Dessert with Flaky Crust
This Apple Butter Pie is a rich and velvety dessert that captures the essence of fall in every bite. Made with smooth apple butter, warm cinnamon, nutmeg, and cloves, the filling is creamy and custard-like, nestled in a buttery, flaky pie crust. It’s a cozy alternative to pumpkin pie and perfect for Thanksgiving, holiday gatherings, or weekend baking. Serve chilled or at room temperature with whipped cream or vanilla ice cream. Easy to make and bursting with seasonal flavor, this pie is a must-try for apple lovers.
Equipment
- Mixing bowl
- Whisk
- Measuring Cups and Spoons
- 9-inch pie pan
- Baking sheet
- Oven
Ingredients
- 1 cup apple butter (unsweetened preferred)
- 2 large eggs
- ¾ cup evaporated milk (or whole milk)
- ½ cup granulated sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp vanilla extract
- 1 unbaked 9-inch pie crust (blind baked if needed)
Optional Add-ins:
- 2 oz cream cheese (swirled in)
- 1 tbsp cornstarch (if apple butter is runny)
- ¼ cup chopped pecans (for topping)
Instructions
- Preheat oven to 350°F (175°C). Place a baking sheet in the oven to preheat.
- Prepare crust: Blind bake if using a moist filling or store-bought crust.
- Mix filling: In a bowl, whisk together apple butter, eggs, milk, sugar, spices, and vanilla until smooth.
- Pour into crust: Carefully transfer filling into the prepared pie shell.
- Bake: Place pie on preheated baking sheet and bake for 40–50 minutes, until center is just set.
- Cool: Let pie cool at room temperature, then refrigerate for at least 2 hours before slicing.
Notes
- Use unsweetened apple butter to control sweetness.
- Avoid overbaking to prevent cracks.
- For a gluten-free version, use almond flour crust.
- Add a splash of bourbon or rum for a boozy twist.
- Serve with whipped cream, vanilla ice cream, or caramel drizzle.