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Apple Butter Pie

Apple Butter Pie

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Apple Butter Pie is a creamy custard pie made with rich apple butter and sweetened condensed milk, all baked in a buttery, flaky crust. It has the smooth texture of pumpkin pie with the deep, spiced flavor of caramelized apples — a perfect autumn dessert that’s comforting, nostalgic, and irresistibly delicious.

  • Total Time: 4 hours 30 minutes
  • Yield: 8 servings

Ingredients

Scale

Pie Crust

  • 3¼ cups all-purpose flour (390g)
  • 1 cup + 6 tablespoons unsalted butter, cold (311g)
  • 1 teaspoon kosher salt
  • ⅔ cup ice-cold water (5.3oz)

Apple Butter Pie Filling

  • 1½ cups apple butter (482g), plus extra for topping
  • 3 large eggs, room temperature
  • ¼ cup dark brown sugar (50g)
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla paste or extract
  • 1 can (14 oz) sweetened condensed milk

Cinnamon Whipped Cream

  • 1 cup heavy whipping cream (240ml)
  • 2 tablespoons powdered sugar (15g)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla paste or extract

Instructions

  1. Prepare the Pie Crust: Cut cold butter into ½-inch cubes and freeze for 15 minutes. In a food processor, combine flour and salt, then pulse in butter until pea-sized crumbs form. Slowly add ice-cold water until dough holds together when pressed. Divide into two discs, wrap, and chill for 1–2 hours (use one for this pie).
  2. Roll out dough on a floured surface to ⅛” thick, about 2 inches wider than your 9-inch pie dish. Fit into dish, trim edges, and crimp. Freeze 15 minutes, dock with a fork, line with parchment, and fill with pie weights.
  3. Bake at 375°F (190°C) for 15 minutes, remove weights, and bake another 5 minutes. Cool slightly.
  4. Make the Filling: Reduce oven to 325°F (163°C). Whisk together apple butter, eggs, brown sugar, flour, and vanilla. Add condensed milk and whisk until smooth.
  5. Pour into par-baked crust. Bake on center rack for 30 minutes, then move to lower third and bake another 10–15 minutes until set but slightly jiggly in the center.
  6. Cool completely on a wire rack for 3 hours (or refrigerate to speed up cooling).
  7. Whipped Cream: Beat cream, powdered sugar, cinnamon, and vanilla until soft-stiff peaks form. Spread over cooled pie, then swirl in extra apple butter if desired.
  8. Slice with a clean knife for neat servings and enjoy!

Notes

  • Store lightly covered at room temperature for up to 2–3 days or refrigerated up to 5 days.
  • The whipped cream may start to weep after 2 days — serve it on the side if storing long-term.
  • Use pie weights, dry beans, or rice to par-bake the crust (do not eat afterward).
  • Brush crust with egg wash for a golden finish. Tent with foil if edges brown too quickly.
  • Reserve 2 tablespoons of apple butter for swirling into the whipped cream or spreading on top.
  • Author: lily
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://us.lillyrecipes.com/apple-butter-pie/