Move over pumpkin pie, because this apple butter pie is my new favorite thing. The apple butter adds a tangy apple flavor plus all the cinnamon and spices you love for Fall. Plus with my gluten free pie crust, this pie can be both gluten free and dairy free. This is a perfect dessert for Fall!
- Apple Butter - I normally use Whitehouse brand of apple butter, but any brand should be fine. If you're using homemade, you may find it a little runnier than a store bought brand. You will need a full 18 ounce jar.
- Dark Brown Sugar - the molasses flavor is a great compliment to the apple and spices. If you don't have dark brown sugar, light brown sugar will work as a replacement.
- Cornstarch - This helps to thicken the pie filling. You can use arrowroot powder or tapioca starch as an alternative if you're avoiding corn.
- Sweetened Condensed Milk - I used sweetened condensed coconut milk in this recipe to make it dairy free. If you're not dairy free, you can use regular sweetened condensed milk.
- Cream Cheese - I used Miyokos Vegan Cream Cheese to make this pie dairy free. If you're not dairy free, regular cream cheese will work in the same measure.
See recipe card for quantities.
This pie filling is very easy to make. Star by preparing the pie crust of your choice. You can use my gluten free pie crust recipe, a store bought frozen crust or your favorite family recipe.
Combine all of the ingredients in a large bowl and beat with an electric mixer until smooth.
Once the filling is mixed, pour it into your pie crust.
Although I haven't tested it, I believe this pie would turn out just fine with other flavors of fruit butter - pear butter, pumpkin butter, whichever is your favorite flavor. Just make sure whatever you use is the same thickness as apple butter. If not, you can cook it on the stove over medium-low heat until it's reduced to a thicker consistency.
The main equipment required for this pie is a pie dish and an electric mixer. In a pinch, you could mix this by hand with a whisk or even use a high speed blender.
As for pie dishes, metal are my favorite. They heat quickly, meaning the bottom of the crust will get crispy. Since we aren't going to blind bake this crust, we definitely want a crisp crust.
How to make decorative pie crust pieces
If you make your crust from scratch, you can use leftover pieces to make some decorations for the top of your pie. I call them crust crunchies. 🙂
Simple roll out any leftover scraps of dough into a sheet. I used these pie leaf cutters to make my shapes. Cut out the shapes and place them on a baking sheet lined with parchment paper. Chill them for at least 15 minutes before baking. Bake along with the pie for about 15-20 minutes until just barely brown. They will cook much quicker than the pie.
Once the shapes are done baking and cooled, brush the tops with melted butter and sprinkle with cinnamon sugar.
How to tell when the pie is done
Custard pies can be a little tricky to make, because if you bake them too long they will crack in the center when cooled. To make sure your pie turns out picture perfect, remove it from the oven when the outer 2-3 inches of the pie filling is solid but the center still looks wet. The center should jiggle a tiny bit if you gently shake the pan. Cool the pie completely and store in the refrigerator at least 4 hours before slicing.
Does this pie crust need to be par-baked?
I have tried this both ways and it works either way. Personally, I dislike par-baking my crust when the pie filling requires baking. So I don't call for it in this recipe. I find the crust to still be delightfully crispy on the bottom.
Because this is a custard pie, you should store it in the refrigerator. Wrap your pie in the dish with plastic wrap or aluminum foil and refrigerate up to 5 days (if it lasts that long!)
Apple Butter Pie
- 1 9-inch pie crust
- 1 ½ cup Apple Butter
- 3 Eggs
- ¼ cup Dark Brown Sugar
- 2 tablespoons Cornstarch or substitute arrowroot powder
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla
- 7.5 ounce Sweetened Condensed Milk regular or dairy free
- ½ teaspoon Salt
- 4 ounce Cream Cheese regular or vegan
- Preheat your oven to 350 degrees.
- Combine all of the filling ingredients in a large bowl and beat with an electric mixer until smooth.1 ½ cup Apple Butter, 3 Eggs, ¼ cup Dark Brown Sugar, 2 tablespoons Cornstarch, 1 teaspoon Cinnamon, 1 teaspoon Vanilla, 7.5 ounce Sweetened Condensed Milk, ½ teaspoon Salt, 4 ounce Cream Cheese
- Set your pie pan on a baking sheet. Pour the filling into the pie crust.1 9-inch pie crust
- Bake in preheated oven on the lowest oven rack for 40-45 minutes until outer 2-3 inches of filling appear solid and the center jiggles slightly when gently shaken. If the edges of the crust start to get too brown, cover them with strips of aluminum foil.
- Remove from oven and cool completely, then transfer to refrigerator to set at least 4 hours or overnight before slicing.