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Apple Butter Pie

Apple butter pie with a flaky, pre-baked crust and a silky custard filling—baked until the center softly wobbles then set as it cools. The smooth, spiced apple butter custard is flavored with cinnamon, nutmeg, allspice, vanilla, and salt for a classic American dessert slice.
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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
  

Apple butter pie filling
  • 1 deep-dish pie crust, unbaked Use a deep-dish, unbaked crust.
  • 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
  • 1 whipped cream for serving Serve each slice with whipped cream.

Equipment

  • 1 sheet pan

Method
 

Pre-bake the crust
  1. Preheat the oven to 375°F. Prick the bottom of the pie crust and pre-bake for 10 minutes until just set, then remove to keep the crust flaky.
Mix and bake the custard
  1. In a mixing bowl, whisk apple butter, eggs, granulated sugar, brown sugar, heavy cream, cinnamon, nutmeg, allspice, vanilla extract, and salt until completely smooth, looking glossy and uniform with no streaks.
  2. Pour the filling into the pre-baked crust and place the pie on a sheet pan. Bake for 40–45 minutes until the edges are set but the center still has a slight wobble, with gentle jiggle when nudged.
Cool and chill
  1. Cool the pie completely on a rack, allowing the filling to firm as it cools and the center to set fully.
  2. Refrigerate at least 2 hours before slicing, then serve with whipped cream for a clean slice and contrast.

Notes

For a smooth filling, whisk until completely uniform with no visible sugar granules—then pour right away to avoid bubbles. Store covered in the refrigerator up to 4 days; freeze the baked pie is not recommended because the custard texture can change. For a lighter option, use half-and-half instead of heavy cream for a slightly less rich custard.