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Apple Butter Pie

Apple butter pie with a crisp, pre-baked crust and a silky custard-style filling set with gentle baking. Smooth, spiced filling (apple butter, cream, cinnamon, nutmeg) bakes until the edges are set but the center still wobbles.
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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: 480
Ingredients Equipment Method Notes

Ingredients
  

Pie crust
  • 1 deep-dish pie crust unbaked
Apple butter filling
  • 1.5 cup apple butter
  • 3 eggs
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar packed
  • 1 cup heavy cream
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Serving
  • 1 whipped cream for serving

Equipment

  • 1 sheet pan

Method
 

Pre-bake the crust
  1. Preheat the oven to 375F and prick the bottom of the unbaked deep-dish pie crust.
  2. Pre-bake for 10 minutes, until the crust is just set, then remove from the oven.
Make the filling
  1. Whisk the apple butter, eggs, granulated sugar, brown sugar, and heavy cream until smooth.
  2. Whisk in the cinnamon, nutmeg, allspice, vanilla extract, and salt until the mixture is completely smooth.
  3. Pour the filling into the pre-baked pie shell.
Bake and finish
  1. Bake for 40-45 minutes at 375F, until the edges are set but the center still has a slight wobble.
  2. Cool the pie completely so the filling firms as it cools.
  3. Refrigerate at least 2 hours before slicing, then serve with whipped cream.

Notes

For the smoothest filling, whisk until no streaks remain before pouring into the crust. Refrigerate covered for up to 3 days; freezing is not recommended for custard-style pies. Dietary swap: substitute half-and-half or a lactose-reduced cream alternative for the heavy cream for a lighter option.