Back in September I published this post on making and canning apple butter. If you were able to make some, you probably have the same question I did: “What do I do with all this apple butter?” It’s so good that I just kept on making it. Sure, it’s great spread on rolls or toast. Or my personal favorite: just eating it with a spoon. But there has to be more you can do with it. So I did some searching and some experimenting and I have for you today a recipe for apple butter pie that you’re gonna love. It’s kind of a mash between apple pie and pumpkin pie. That might sound kind of weird, but what I mean is that it has the texture and prep method of pumpkin pie, but with an apple-y cinnamon-y flavor. Trust me… it’s amazing.
This will make a unique, but perfectly appropriate pie for your Thanksgiving table. The flavors are all there. Apples, cinnamon, and cloves all wrapped up in a creamy custard of culinary satisfaction.
Oh, and if you’re like I used to be and you can never turn out a good pie crust, I’ve got you covered. Head on over to my (super old and needs updated pictures) post on Always Perfect Pie Crust. I’ve seriously never been able to fail this one. Trust me, I’ve tried. Haha! I doesn’t matter how much you work the dough; it still ends up super flaky and tender.
When baking pies, move your oven rack to the second-to-the-bottom spot. It took me embarrassingly long to figure this out, but this simple step ensures you a fully baked and nicely golden bottom crust without over-browning or burning the top edge of the crust. Seriously. No more covering the pie with foil or using pie crust shields (although those are pretty awesome and we do sell them, so you should forget what I just said and go get yourself some.) Anyway, all kidding aside, this method works for me and you need to do what works for you, be it lowering the oven rack or using pie crust shields. You may end up needing to bake the pie a few minutes longer to fully bake the filling if you choose to lower the rack, but even with those few extra minutes, the crust still turns out perfect.
I’m SO super excited for you to try this pie and I really hope you make it for your Thanksgiving feast to add something new and exciting, but with familiar fall flavors! Happy feasting!
- Pastry for one 9-inch pie crust
- 2 large eggs
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1/2 cup apple butter
- 2 cups half and half or light cream
- Preheat oven to 425 F.
- Prepare pastry for crust and press into a 9-inch pie plate. Set aside.
- In a medium bowl, whisk eggs, sugar, cornstarch, cinnamon, and apple butter. Add half and half or cream and mix well.
- Pour filling into unbaked pie crust.
- Bake at 425 F for 15 minutes, then without opening the oven, lower the temperature to 375 F and bake for 50-60 minutes or until the center is set. It will jiggle a little like jello when it's done. (It will continue to set as it cools.)
- Cool on a wire rack, then refrigerate for 4 or more hours.
- Serve with whipped cream or ice cream.