Apple Butter Pie
User Reviews
4.4
Apple Butter Pie
Description
This pie centers on a custard filling that combines apple butter with cinnamon and sugar for a deeply flavored apple-spice profile. Eggs and cornstarch thicken the mixture when combined with whole milk, creating a creamy base that is poured into a 9-inch pie crust. The crust edges are fluted for presentation.
Baked at 375ºF for roughly 60-65 minutes, the pie sets around the edges while the center remains slightly soft but nearly firm. This texture is similar to pumpkin pie custards. Cooling the pie completely before slicing helps the filling firm up properly.
The pie can be served chilled and maintains good texture and flavor after refrigeration. Variations can include a pinch of salt, vanilla extract, or apple pie spice for additional complexity. If the crust browns too quickly, it can be protected with foil.
This recipe yields eight slices and benefits from using full-fat milk for richness. The notes highlight that baking times may vary and recommend checking doneness after 55 minutes.
Ingredients
- 2 large egg
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1/2 cup apple butter
- 2 cups whole milk
- pie crust unbaked, for 9-inch pie
Instructions
- Preheat the oven to 375ºF.
- Beat eggs in a medium size bowl. Add the sugar, cornstarch, cinnamon and apple butter. Mix well. 2 large eggs, 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon cinnamon, 1/2 cup apple butter
- Add milk and whisk together. 2 cups whole milk*
- Press the pastry into a 9" pie pish that has been sprayed with cooking spray. Flute the edges
- Pour the filling into the unbaked pie crust. Use a spoon to mix the filling once it is in the crust to be sure all of the ingredients are equally distributed. unbaked pastry for 1 9-inch pie crust
- Bake on the bottom oven rack for 60-65 minutes, or until the center is set. It will still seem slightly "jiggly" in the very center, but a knife put in the center should come out nearly clean, similar to a pumpkin pie.
- Cool on a wire rack. Do not slice into the pie right away, as it will continue to set as it sits.
- Store the pie in the refrigerator once it is cooled.
Notes
- The pie serves 8 slices; calorie estimates vary by brands used.
- Use full-fat milk such as whole, evaporated, or half and half for best texture and flavor; avoid skim or low-fat milks.
- Start checking pie doneness at 55 minutes; the center should be nearly set but slightly jiggly.
- If crust edges brown too fast, cover them carefully with aluminum foil during baking.
- Optional flavor tweaks include a pinch of salt, vanilla extract, or apple pie spice added to the filling.
- Allow the pie to cool and refrigerate before slicing to let the filling set fully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 52mg | 17% |
| Sodium | 46mg | 2% |
| Potassium | 113mg | 2% |
| Sugar | 21g | 42% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 81mg | 8% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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