I love this amazingly easy apple butter pie recipe. It’s comes together so fast, but it’s like a slice of fall! I can’t wait to make this again for Thanksgiving and even for Christmas. It’ll be a new family tradition, to have your regular pecan pie and pumpkin pie, but then this awesome apple butter pie alongside.
So fun. And you know a pie is good when you’re already planning on baking another one while this one is still crumbs on your plate! Maybe it would be better if I just pretended this first pie was never here to begin with, and I can make another easy apple butter pie tomorrow. Think anyone would notice?
Oh, I even have the best apple butter recipe you can make super fast in the Instant Pot!
NEED TO SAVE MONEY
ON YOUR GROCERY BILL?
If you’re ready to make this old fashioned apple butter pie, let’s get started.
How to Make Apple Butter Pie
- 1/2 cup of apple butter (the star of this show)
- 2 large eggs
- 2 cups of whole milk (not evaporated milk, but regular wet milk)
- 1/2 cup of sugar
- 1 teaspoons of ground cinnamon
- 2 tablespoons of cornstarch
- 1 9-inch pie shell in a pie plate, un-baked, and deep-dish if you can find one (you can make your own, but I used store bought)
Pull your ingredients together. I like to get them all on the counter so I’m not searching for random things while I’m in the middle of cooking (although that happens anyway… hello busy mom of many boys!).
Go ahead and preheat your oven to 350 degrees and put your pie crust on a baking sheet.
Once the eggs are all light and frothed, mix in the sugar, cornstarch, cinnamon and apple butter.
Your mixture (batter?) should look like this when you’re done:
Add in the milk and mix it up once more until the mixture is pretty consistent.
Pour your mixture (batter? this is kind of confusing–pie filling? that’s it) into the pie crust, but be really careful not to spill it over the sides. And keep the baking sheet under it so that if you do spill the pie filling out of the crust when you’re putting it in the oven, it doesn’t get your oven dirty.
Let it bake for about an hour and 15 minutes or until the center is set–meaning it’s not jiggly in the middle when you wiggle it. If it’s jiggly, put it back in the oven for 10 minute intervals until you reach that non-jiggly state.
Remove your pie from the oven and put it on a wire rack. You need to let it cool completely before you slide it into the refrigerator.
I like to serve my old fashioned apple butter pie chilled with a dollop of yummy whipped cream and maybe a little cinnamon (or a slice of apple–because why not?!).
Sweet Treats for Fall
Is Fall your favorite dessert season? Check out our 30 Sweet Treats for Fall. They are all mouth watering crowd pleasers!
You can download them here.
Does This Pie Need to Be Refrigerated
I would refrigerate it so it will keep longer. Obviously, everything is cooked and the sugars are a preservative, but it will keep longer if you store it in the fridge.
I love this pie container that is fridge, freezer and dishwasher safe.
Is Apple Butter a Jam
Jams are thick and sweet but not as firm as jellies are.
Fruit butters are dense but different from jams and jellies but all of them are good for so many different things.
Butters, jams and jellies are all spreadable.
Apple butter is a very concentrated form of apple sauce that is very thick and has slow cooked.
Can I Freeze Apple Butter Pie
You can! For up to 4-5 months.
I would cover it well in clear plastic wrap and then store it in an air tight container in the freezer like this one.
More Dessert Recipes:
- 1/2 C Apple Butter
- 2 large eggs
- 1/2 C sugar
- 2 tbsp cornstarch
- 1 tsp ground cinnamon
- 2 C whole milk
- 1 9inch deep pie crust, not baked
- Preheat oven to 350 degrees and place the unbaked pie crust onto a cookie sheet
- Using a large mixing bowl, beat the eggs until frothy
- Beat in the sugar, cornstarch, cinnamon and apple butter until combined
- Whisk in the milk until combined
- Carefully pour the mixture into the pie crust
- Place into the oven and bake for 1 hour and 15 minutes or until the center is set
- Allow the pie to cool completely on the counter before putting it in the fridge overnight
- Top with whipped cream and dashes of cinnamon
- Cut into slices and enjoy!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 273Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 53mgSodium: 146mgCarbohydrates: 38gFiber: 1gSugar: 22gProtein: 5g