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.
Prep Time5 minutes mins
Cook Time50 minutes mins
Total Time55 minutes mins
Course: Dessert, Pie
Cuisine: American, Dessert
Servings: 8
Author: Hayley Parker, The Domestic Rebel
- 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
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.