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!
Apple Butter Goodness
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.
Carlee’s Tips for a Great Pie
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.
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 you parbake the crust a bit before you add the filling, 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 into pie crust cookies. Then arrange them over the pie after it is done baking.
Or you could do what I did and pipe on a border of whipped cream. I used cream cheese whipped cream for this particular pie but maple whipped cream would be amazing as well!
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!
Apple Butter Pie
Equipment
Ingredients
- 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
Instructions
- Place 1 pie crust 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 or dry beans and blind bake for 20 minutes. Remove the foil or parchment and weights and set aside.
- Reduce the heat in the oven to 350°F.
- In a large bowl, beat 4 oz. cream cheese until smooth. Be sure to scrape the edges of the bowl and the beaters to ensure there are no lumps.
- Add 2 large eggs, one at a time, mixing well after each.
- Add 14 oz. sweetened condensed milk, 2 cups apple butter, ½ teaspoon salt, and 1 teaspoon vanilla extract. 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. Store leftovers in the refrigerator.
Notes
Video
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Can I make this with a pre made pie crust? Which would you suggest?
Yes, any store bought crust will work. If I am taking it somewhere, I usually pick up the kind that are in the aluminum foil pans. That way I don’t have to worry about bringing a dish home. Otherwise, I’ll pick up the kind you fit into your own pie dish. Both work great.