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Apple Butter Pie

Apple butter pie with a smooth custard-style filling in a flaky pre-baked crust, then chilled for clean slices. Baked at 375°F until the center just wobbles, then cooled and refrigerated so the filling firms beautifully.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

pie crust (unbaked)
  • 1 deep-dish pie crust Unbaked, placed in a deep-dish pie dish and ready for pre-baking.
apple butter custard filling
  • 1.5 cup apple butter
  • 3 eggs
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar Pack the brown sugar.
  • 1 cup heavy cream
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 1 whipped cream For serving.

Equipment

  • 1 sheet pan
  • 1 mixing bowl
  • 1 whisk
  • 1 pie dish

Method
 

Pre-bake the crust
  1. Preheat the oven to 375°F. Prick the bottom of the unbaked deep-dish pie crust with a fork to prevent bubbling.
  2. Bake the crust for 10 minutes until just set. Place it on a sheet pan while pre-baking for even heat.
Mix and fill
  1. Whisk apple butter, eggs, granulated sugar, packed brown sugar, heavy cream, cinnamon, nutmeg, allspice, vanilla extract, and salt until completely smooth. Scrape the sides as needed so the mixture is uniform.
  2. Pour the filling into the pre-baked shell. Move carefully to keep the crust edge intact.
Bake, cool, and chill
  1. Bake for 40-45 minutes at 375°F until the edges are set but the center still has a slight wobble. Look for a lightly set ring around the perimeter with a gentle jiggle in the middle.
  2. Cool the pie completely at room temperature so the filling firms as it cools. Do not slice warm because the custard needs time to set.
  3. Refrigerate for at least 2 hours before slicing. Serve chilled with whipped cream.

Notes

Pro tip: fully whisk until the custard is completely smooth to prevent grainy bits in the baked center. Store the pie covered in the refrigerator for up to 3-4 days; freeze only the baked, fully cooled pie for up to 2 months (thaw overnight in the fridge). For a lighter swap, use half-and-half in place of heavy cream for a slightly less rich texture.