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:
- Preheat your oven to 375°F (190°C).
- In a medium-sized bowl, beat the eggs until smooth. Add the sugar, cornstarch, cinnamon, and apple butter, mixing well until combined.
- Gradually add the milk, whisking until the mixture is smooth and well blended.
- Roll out the pastry and press it into a 9-inch pie plate that has been lightly sprayed with cooking spray.
- 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.
- 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.
- Let the pie cool in the pie plate on a wire rack. Allow it to set completely before slicing.
- 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.
