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Apple Butter Pie

Apple butter pie with a flaky deep-dish crust and a silky golden custard filling. Pre-baked for a crisp base and baked until the edges set with a softly wobbling center.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Deep-dish pie crust, unbaked
  • 1 deep-dish pie crust, unbaked Use a standard 9-inch deep-dish crust.
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 375°F and place a sheet pan on the middle rack. Prick the bottom of the pie crust and pre-bake for 10 minutes until just set, then remove to cool slightly.
Make the custard filling
  1. Whisk apple butter, eggs, both sugars, heavy cream, cinnamon, nutmeg, allspice, vanilla extract, and salt until completely smooth, with no visible sugar streaks.
Bake
  1. Pour the filling into the pre-baked shell and set the pie on the hot sheet pan for better heat transfer. Bake for 40-45 minutes until the edges are set but the center still has a slight wobble when gently nudged.
Cool and chill
  1. Cool the pie completely on a rack; the filling will firm as it cools, with a more stable wobble than when it came out of the oven. Refrigerate at least 2 hours before slicing, then serve with whipped cream.

Notes

Pro tip: pre-baking 10 minutes helps prevent a soggy bottom, and full smooth whisking ensures a custard-like texture. Refrigerate covered for up to 3-4 days; freeze is not recommended for best texture. For a lighter option, use half-and-half instead of heavy cream for a slightly less rich filling.