Apple Butter Pie
Our apple butter pie is rich, creamy, and full of warm spices. It’s a flavorful fall dessert and a fun way to switch things up at Thanksgiving.
Apple Butter Pie may not be the most obvious choice for fall, but it should be. It’s rich, custardy, and has the perfect amount of fall spices. Kind of like pumpkin pie’s apple-flavored cousin.
The filling is thick and creamy, thanks to sweetened condensed milk, which is what sets my recipe apart from many others.
That one ingredient gives it a smooth texture and helps the pie set. It holds its shape when sliced but still melts in your mouth.
If you’re tired of the usual Thanksgiving dessert lineup like pecan, pumpkin, and whatever store-bought thing your cousin insists on bringing, my apple butter pie is a must-make.
Looking for more fall desserts? Try our apple cinnamon bread pudding, pumpkin coffee cake, or pecan pie cheesecake.
Tips for Perfect Apple Butter Pie
- Use apple butter, not applesauce. That’s non-negotiable. Applesauce is too runny and won’t work here.
- Don’t overbake. Look for a puffed edge and a slightly jiggly center. If you bake the until the middle sets, it’s going to be dry.
- Tent the crust with foil if it starts to brown too fast.
- Want to avoid a soggy crust? Brush the crust with an egg wash (1 egg + 1 tablespoon of water) before pouring in the filling. It creates a little barrier so the bottom holds up better.
Do I need to blind bake the crust?
Nope. You can if you really want to, but I don’t. The crust bakes just fine with the filling in it.
Why didn’t my pie set?
A few things to consider:
- It wasn’t baked long enough.
- The apple butter was too thin or watery. Use a thick one, like Musselman’s or a homemade version that’s cooked down really well.
- The measurements might’ve been off. This pie isn’t super fussy, but too much or too little of something can throw off the texture.
Should I use sweetened or unsweetened apple butter?
That’s up to you! This pie is only as sweet as the apple butter you use.
The sweetened condensed milk and brown sugar will enhance any sugar that’s already in the apple butter.
How to Store Leftovers
Refrigerator: Cover leftover pie with foil or plastic wrap and stick it in the fridge. It keeps for about 5 days.
Freezer: You can freeze it, too. Let it cool and set in the fridge first. Then freeze the whole pie or individual slices for a couple of hours.
Wrap everything tight in plastic wrap, then foil. Slide it into a jumbo-sized Ziploc bag if you have one handy. It’ll stay good for up to 2 months.
Thawing: Thaw overnight in the fridge.
More Fall Desserts
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Ingredients
- 9 inch unbaked pie shell
- 1 ½ cups apple butter
- 3 large eggs
- 14 ounces sweetened condensed milk
- ¼ cup dark brown sugar, *See note.
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- Pinch of salt
Instructions
- Preheat the oven to 400°F, and prepare the pie crust by placing it in a 9-inch pie plate. Trim and crimp the edges, and refrigerate until ready to use.9 inch unbaked pie shell
- Using a large bowl and electric mixer, combine the apple butter and eggs on low speed until well combined.1 ½ cups apple butter3 large eggs
- Pour in the sweetened condensed milk, and beat on low speed until smooth. Add the brown sugar, vanilla, cinnamon, allspice, and salt. Continue mixing until everything is well mixed then pour into the prepared pie shell.14 ounces sweetened condensed milk¼ cup dark brown sugar1 teaspoon vanilla extract1 teaspoon ground cinnamon½ teaspoon ground allspicePinch of salt
- Bake at 400°F for 15 minutes. Then, decrease to 350°F, and bake for an additional 30-40 minutes. The pie is finished when the edges puff up and appear set. The center will look shiny, maybe a little wet, and it will jiggle slightly.
- Remove the pie from the oven and let it cool for an hour at room temperature before transferring it to the fridge to set completely, about 3-4 hours.
- Top with whipped cream, apple shaped pie crust cutouts, or a dusting of ground cinnamon. Serve chilled.
Suggested Equipment
Notes
Nutrition
Meet Kim
Hi, I’m Kim Vargo! I love making scratch-made desserts and classic dinners that bring back a little nostalgia. Whether it’s a stovetop meal or a simple pasta bake, I’m all about good food made without the extra fuss.
