Apple Butter Pie Recipe

Y’all may remember how I made some homemade apple butter a few weeks ago using my crock pot. And since I had some leftover still, I decided to try out this apple butter pie recipe.

And let me tell you, it did not disappoint! It kind of reminded me of my egg custard pie recipe, but like with more of a fall spin to it.

I think I may have to add this pie to my Thanksgiving table this year too! It’s a great replacement, or even an accompaniment, to the traditional pumpkin pie at your dessert table.

If you want to try something new and different this year, this is a wonderful recipe to do so! Gimme all the yummy fall pies at Thanksgiving!

And you can make it super easy by using just store-bought apple butter and store-bought pie crust too. So really all you need to make is the pie filling and just throw it into the oven! Keep on reading for the full recipe card below!

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Ingredients Needed to Make Apple Butter Pie:

As I mentioned above, I just used a store bought pie crust to make this recipe super simple. However, I know it would be incredible with a homemade pie crust too.

I think the next time I make it, I will try that when I have more time. You can find my favorite homemade pie crust recipe here. I actually use it all the time to make chicken pot pies with, but it works amazing for dessert pies too. 

• 1 pre-baked 9-inch single pie crust (homemade or store-bought)
• 1 cup apple butter (thicker apple butter is better, you want it to be spoonable, not completely runny)
• 2 large eggs (room temperature)
• 1/2 cup dark brown sugar (packed)
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract (I use my homemade vanilla extract for this)
• 1 (14-ounce) can sweetened condensed milk

How To Make Apple Butter Pie Recipe

First, prepare your pie crust to the manufacturers instructions. I rolled mine out onto a 9-inch pie plate and poked holes all in it. Be sure to use pie weights, otherwise the pie crust will shrink (ask me how I know!).

Thankfully, this box came with two pie crusts. It’s a good thing I didn’t need a top crust and a bottom crust for this one! Don’t fret if you don’t have pie weights, I didn’t either, but instead I used a piece of parchment paper across the pie shell and filled it with sugar. You could also use rice as well.

Then, I baked it for about 10 minutes before adding the filling in. While the pie crust is baking, you can prepare your filling. In the bowl of an electric mixer, combine the apple butter, brown sugar, flour, eggs, and vanilla until it’s a smooth filling and lump-free.

Add in the sweetened condensed milk and whisk again until smooth. Bake at the center rack for 30 minutes, then move to the lower rack for an additional 20 minutes.

If you notice your pie crust edges start to burn near the end, you can always cover it with some aluminum foil until it’s finished baking. You want the entire pie to be a nice golden brown color, but completely set in the middle.

Let cool on a wire rack for 3 hours. Then refrigerate to fully set before cutting and serving for best results. Serve with a dollop of whipped cream or even a scoop of vanilla ice cream with a sprinkle of cinnamon.

Again, you could make some homemade whipped cream using heavy whipping cream, but like I said above, we’re trying to keep this recipe super simple and easy! Store in an airtight container in the fridge for up to 3 days.

Enjoy This Easy Apple Butter Pie Recipe!

Well if you’re a fan of custard pies like myself, I think you will really enjoy this recipe. It’s something different to enjoy than just a classic pumpkin pie, and it’s so perfect for the early fall season when you can take trips to the apple orchard and get fresh apples.

There’s nothing like making your own apple butter with the fresh apples too! And this recipe calls for just simple ingredients, with nothing too complicated. If you try this recipe out, let me know how it goes for you!

I hope you love it just as much as I do. And if you’re looking for another fun way to use up some apple butter, check out my apple butter cookies recipe that I made last year too!