Creamy apple butter pie is silky and delicious. It has the texture of pumpkin pie, but with the flavor of apples and goodness of sweetened condensed milk baked inside.
This creamy apple butter pie recipe may just become your new favorite fall pie! It is easy to make and tastes amazing.
The apple butter gives it such a wonderful apple flavor and the cream cheese and sweetened condensed milk bring that silky smooth creaminess.
The combination is sure to win over your taste buds. Make one for a fall gathering and be sure to have on your Thanksgiving dessert table too!
Apple Butter Pie vs. Pumpkin Pie
Aren’t fall baked goods the best? All of the apple and pumpkin goodies are just so much fun to make and they smell so good while they bake too.
I have been wanting to share this pie with you for a while. It is the best of both worlds, the flavors of apples and cinnamon with the texture of the pumpkin pie we all know and love.
Ok, I know pumpkin pie is love or hate. I happen to love, my husband happens to hate.
So this pie is a great way to get that feeling, but give him something he’ll love too. Little Dude was a big fan and my brother was as well.
We dropped him off a couple of slices and waited for him to report back.
He agreed that it was all of the things you like about pumpkin pie, only better. Apple butter pie for the great big win!
Making the Pie
I used a batch of homemade apple butter for the pie. It was great because the batch makes three cups.
That gave us two cups to stir into the pie filling and an extra cup to spread over toast for breakfast. Such a tasty way to start the day!
Or use that extra cup to make an absolutely amazing apple butter cheesecake. The texture on that cheesecake is amazing and the apple butter adds such great flavor.
Be aware that every apple butter is a little bit different. This pie works with pretty much any of them, but you may want to adjust accordingly.
Because we are using the apple butter for the spice in the pie you will want to be aware of how much spice is in your apple butter. If it is on the milder side, you may want to add a little bit of extra cinnamon, nutmeg or even pumpkin pie spice to the filling.
Tips for Getting a Flaky Pie Crust
If you want to make your own crust, try MiMi’s recipe for flaky pie crust. If you want to use store bought, I will certainly not judge!
Just make sure you have a deep dish pie plate, this makes a full pie. If you have a smaller pan or a crust in a tinfoil pan, you may not have enough room for all of the filling.
One of the keys for having a tender flaky crust is to not overwork the dough. Then once you have it fit in your pie plate, chill it for at least a half hour before you bake it.
This recipe calls for par baking the crust a bit before you put the filling in. That helps to ensure you don’t have a soggy bottom.
We don’t want Paul Hollywood and Prue getting upset with you for that! Just poke a few holes in the bottom of the crust, line it with aluminum foil or parchment and fill it with pie weights for dry beans (you can keep using the beans over and over, just don’t try to use them for cooking later!)
Once the crust is partially baked, you remove the weights and you are ready to fill it up!
Tips for a Smooth and Creamy Filling
Whenever a recipe calls for cream cheese, it is best to get it super smooth and creamy before you add the other ingredients. That will help keep you from getting little chunks of cream cheese in the finished product.
Just make sure the cream cheese is good and softened and whip it up. Be sure to scrape the sides of the bowl a couple of times as well.
Once the cream cheese is super smooth, add the just a bit of whatever is going in it to start out. Either a couple of tablespoons of liquid or one egg or whatever you are adding.
Again, beat the mixture well. This will help lighten up the cream cheese and make it easier to mix everything else in.
After that, you can usually add whatever you’d like without having any issues of the cream cheese clumping. It really only takes a few extra seconds and is worth it for a super smooth finished product.
Because I had homemade apple butter, I know there was plenty of spice in it. If your apple butter doesn’t have a fair amount of cinnamon and nutmeg in it, feel free to add a little extra to the mixture.
The sweetened condensed milk and apple butter lend all of the sweetness you need, so there is no worry about getting a grainy texture from sugar. Just mix it all up and pour it in the prepared crust.
Because the crust is already partly baked, you will want to protect the edges. You can do this with strips of foil, but I like to use a pie shield.
The pie shield makes it so much easier because it’s just one piece that fits down over the rim of the pie plate. That way you don’t have to worry about knocking off a piece of foil when putting the pie into the oven.
Plus the pie shield is reusable, takes up almost no space in storage and can be purchased for under ten dollars. It really is a worthwhile purchase if you ask me!
Topping and Garnishing Your Pie
This pie is fabulous on its own, but that doesn’t mean you can’t jazz it up a bit. If you are making it for guests or a holiday, going the extra mile is really worth it!
You could very easily cut any scraps of pie dough into leaves or apples and bake them until they are golden brown. Then arrange them over the pie after it is done baking.
A little sprinkle of cinnamon or grate of nutmeg adds a little added flare and flavor too. That’s really all it takes to rocket the pie to the next level!
Frequently Asked Questions
Can you freeze this pie?
Yes! Let the pie cool completely and then put in the freezer for an hour or two to firm up. Then tightly wrap in plastic wrap and freeze for up to 3 months. Take out of the freezer the day before you plan to serve it, remove the wrapping and allow to slowly thaw in the refrigerator over night. You can also freeze individual slices for later as well.
Can I use any fruit butter?
Yes! You can easily change the flavor of the pie by using different fruit butters. Just make sure it is nice and thick. If your apple butter is thin, cook it down to remove any excess liquid before using it.
More Fabulous Pie Recipes
If you are looking for more fun twists on classic pie recipes, I have some wonderful ideas for you. Why not try a maple pumpkin pie this year for instance?
Or for another fun variation, why not whip of a streusel topped carrot pie. It’s another one that will remind you in a lot of ways of pumpkin pie, but with a noticeable difference in flavor.
If you like the flavor of apple pie, but don’t have apples, whip up an almost apple pie. It tastes just like the real deal, but there isn’t a single apple in it!
Or whip up something a little different with your apple butter. An apple spice gooey butter cake is another delicious fall treat with a cakey base and gooey filling.
Don’t believe me that this pie is good? Watch Jim make it on YouTube!
Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!
Apple Butter Pie
- 1 pie crust
- 4 oz. cream cheese softened
- 2 large eggs room temperature
- 14 oz. sweetened condensed milk
- 2 cups apple butter*
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Place pie pastry in a 9" deep dish pie plate, crimp edges as desired, then chill for 30 minutes.
- Preheat oven to 425°F. Dock the bottom of the pie crust with a fork then line with parchment paper or aluminum foil. Add pie weights to dry beans and blind bake for 20 minutes. Remove the foil or parchment and weights and set aside.
- Reduce heat in oven to 350°F.
- In a large bowl, beat cream cheese until smooth. Add eggs, one at a time, mixing well after each.
- Add remaining ingredients and mix until smooth.
- Pour filling into prepared crust and cover the edges with foil or a pie shield.
- Bake for 35-40 minutes or until completely set.
- Allow to cool for two hours, then refrigerate until ready to serve.