Apple Butter Pie

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 instead!

Prep Time15

Cook Time55

Additional Time2 30

Total Time3 40

Servings: Servings

Author: Carlee

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

If your apple butter isn't well spiced with cinnamon, nutmeg, etc. you may want to add a little extra to the filling.

Freezing the Pie - 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.

Nutrition

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