Irresistible Apple Butter Pie – A Perfect Fall Dessert

This Apple Butter Pie is a delightful fusion of creamy custard and rich apple butter, baked to perfection in a flaky pie crust. It’s a unique twist on traditional apple pie, offering a smooth and spiced flavor that captures the essence of autumn. Whether you’re serving it at a family gathering or enjoying a cozy night in, this pie is sure to impress.

My family absolutely loves this Apple Butter Pie. The first time I made it, the warm, cinnamon-infused aroma filled our kitchen, instantly drawing everyone in. My husband couldn’t wait for it to cool before sneaking a slice, and now it’s become a must-have for our holiday dinners. Each bite brings back fond memories of laughter and togetherness, making this pie a cherished family tradition.

Why This Apple Butter Pie?

• Rich and Creamy: Combines the smooth texture of custard with the rich flavor of apple butter.
• Simple Ingredients: Uses everyday ingredients like eggs, sugar, and cinnamon for a homemade touch.
• Perfectly Spiced: A hint of cinnamon adds warmth and depth to the pie.
• Easy to Make: Straightforward steps make this pie perfect for bakers of all levels.
• Great for Gatherings: Ideal for holidays, potlucks, and family dinners.

Ingredients:

• ½ cup (120 g) apple butter
• 2 large eggs
• ½ cup (100 g) white sugar
• 2 tablespoons (16 g) cornstarch
• 1 teaspoon (2 g) cinnamon
• 2 cups (480 ml) whole milk*
• Pastry for 1 9-inch pie crust

Directions:

1. Preheat your oven to 375°F (190°C).
2. In a medium-sized bowl, beat the eggs until smooth. Add the sugar, cornstarch, cinnamon, and apple butter, mixing well until combined.
3. Gradually add the milk, whisking until the mixture is smooth and well blended.
4. Roll out the pastry and press it into a 9-inch pie plate that has been lightly sprayed with cooking spray.
5. Pour the filling into the unbaked pie crust. Use a spoon to gently stir the filling once it’s in the crust to ensure even distribution of ingredients.
6. Bake the pie for 60-65 minutes, or until the center is set but still slightly jiggly. A knife inserted in the center should come out nearly clean.
7. Let the pie cool in the pie plate on a wire rack. Allow it to set completely before slicing.
8. Once cooled, store the pie in the refrigerator.

Notes:

• Substitutions: You can use a store-bought pie crust if you’re short on time.
• Dairy-Free Option: Substitute whole milk with almond milk or any other dairy-free milk.
• Serving Tip: This pie pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
• Storage: Keep the pie refrigerated and consume within 3-4 days for best freshness.