Apple Butter Pie
This Apple Butter Pie is such a warm, comforting dessert for the harvest and fall season! It's a great alternative to pumpkin pie as well.
Servings: 8
Ingredients
- 1/2 cup apple butter store bought or homemade; I recommend Musselman's brand
- 1 egg beaten
- 1/2 cup white sugar
- 1 Tbsp flour
- 2 cups evaporated milk
- 2 tsp apple pie spice or substitute ground cinnamon
- 1 frozen or refrigerated pie crust
- Fresh whipped cream
- Cinnamon sugar for dusting, optional
Instructions
- Preheat your oven to 425 degrees F. Place the pie shell onto a rimmed baking sheet for easy removal from the oven. Set aside.
- In a large bowl, whisk together the apple butter, egg, sugar, flour, evaporated milk and spices until blended and smooth. Pour into the prepared pie shell.
- Bake for approx. 10 minutes, then reduce the oven temperature to 350 degrees F and bake for 35-40 minutes or until a toothpick inserted near the center comes out clean. The top still may be jiggly; this is okay as the pie will continue to set up as it cools.
- Cool the pie completely before garnishing with fresh whipped cream and dusting with cinnamon sugar, if desired. I like my pie cold, so I keep mine in the fridge but it isn't necessary.