Apple Butter Pie has a creamy, spiced filling with rich apple flavor in a flaky crust. An easy, delicious dessert for fall or the holidays.A PIE MADE WITH JUST 6 INGREDIENTSThis Apple Butter Pie brings together everything you love about fall desserts, all the warm spices, a creamy custard-style filling, and a flaky, buttery crust and makes the best fall treat with it all. The apple butter adds a deep sweetness that sets it apart from the usual fall pumpkin pie, or a classic apple pie. Trust me when I tell you, people will definitely be asking you for the recipe with this one!FREQUENTLY ASKED QUESTIONS:Why is my filling lumpy? If you dont use room temperature ingredients you may have trouble blending the filling and youll end up with lumps. How do I know when my pie is done? You dont want to accidentally over bake your pie, so knowing when its done is crucial. You want the pie to still have a little jiggle in the center. It will set more as it cools. What do I do if my crust starts to brown too quickly? If your crust starts to brown too much before youre done baking the pie, you can cover the edges with aluminum foil or use a pie shield. How do I get nice cuts of pie? The key to getting a nice slice of pie is to let the pie cool all the way before slicing it. Let it set fully first before trying to dig in. What is the best way to serve this pie? You can serve it either chilled or at room temperature. The pie will be yummy either way. How can I change things up? Add a crunch to the topping by adding a cinnamon-pecan streusel before baking. Make mini pies using small tart pans or use a muffin tin and make individual servings. Add a few dollops of sweetened cream cheese to the apple butter filling and swirl it around before baking the pie. Amp up the flavors of this pie by adding some extra cinnamon, nutmeg, or cloves. Instead of garnishing with plain whipped cream, try cinnamon whipped cream of go for a caramel drizzle instead. How to store leftovers? Any leftover pie should be stored in an airtight container or should be covered and kept in the fridge for up to 4-5 days. Pie can be frozen for up to 3 months. Thaw in the fridge overnight before serving. Can I use a frozen pie crust? Certainly. To parbake a frozen pie crust, preheat the oven to 375F, thaw the crust for about 15 minutes, and prick the bottom with a fork. Then, bake for 10-15 minutes until the edges begin to brown. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)refrigerated pie crust swap out the plain crust or use a ginger snap crust or gingerbread crust instead. I used refrigerated pie crust, but in the FAQ section I shared how to use frozen pie crust and you can also use a homemade pie crust as well.apple butter you could swap this out for pumpkin butter for another yummy option or even try pear butter instead. If you dont have a jar of apple butter on hand, you can use Homemade Apple Butter. large eggssweetened condensed milk if you dont have this, try combining evaporated milk + cup sugar. Itll be a softer set, but it should still work.vanilla extractall purpose flourHOW TO MAKE APPLE BUTTER PIEPreheat oven to 350F. Line a 9-inch pie pan with the refrigerated pie crust, crimping the edges if you prefer. Prick the bottom with a fork.Parbake the pie crust on the middle rack for about 15 minutes. To do this, line the pie crust with parchment paper or foil and fill it with pie weights, dry beans, or uncooked rice. Bake on the middle rack for 1012 minutes.Carefully remove the parchment and weights, then return the crust to the oven for another 57 minutes until the bottom looks dry and lightly golden.Remove from the oven and let it cool slightly while preparing the filling.In a large mixing bowl, whisk together the apple butter, eggs, sweetened condensed milk, vanilla, and flour until smooth and combined.Pour mixture into the prepared crust, smoothing out the top.Bake at 350F, on the middle rack, for about 3540 minutes, or until the pie is set around the edges but the center still has a very slight jiggle. Note: oven times can vary so it is important to go by doneness, not just the time.Remove from the oven and let cool completely on a wire rack before slicing.CRAVING MORE RECIPES?Apple Pie BarsFried ApplesThe Best Apple BreadFresh Apple Cake with Caramel GlazeApple Pie Cinnamon Rolls PrintApple Butter PieA smooth apple flavored pie made with apple butter and a handful of other ingredients.Course DessertCuisine AmericanPrep Time 10 minutes minutesCook Time 40 minutes minutesTotal Time 50 minutes minutesServings 8Calories 418kcalAuthor Brandie SkibinskiIngredients1 (9-inch) refrigerated pie crust2 cups apple butter (store bought or homemade, see notes below)4 large eggs14 ounce can sweetened condensed milk1 teaspoon vanilla extract2 Tablespoons all purpose flourInstructionsPreheat oven to 350F. Line a 9-inch pie pan with 1 (9-inch) refrigerated pie crust, crimping the edges if you prefer. Prick the bottom of the crust with a fork. Top the pie crust with parchment paper or foil and fill it with pie weights, dry beans, or uncooked rice (see example photo.) You want something oven safe that will help keep the crust from puffing up too much while baking). Bake on the middle rack for 1012 minutes. Note: If you don't have anything that will work for weights, prick the pie crust with a fork really well (see example photo.) This will help to keep it from puffing up too much (it doesn't work as well as something weighted in it but it will do the job.) If doing this, you will skip the next step and just par-bake the crust for a total of about 15 minutes. Carefully remove the parchment and weights, then return the crust to the oven for another 57 minutes until the bottom looks dry. Remove from the oven and let it cool slightly while preparing the filling.In a large mixing bowl, whisk together 2 cups apple butter, 4 large eggs, 14 ounce can sweetened condensed milk, 1 teaspoon vanilla extract and 2 Tablespoons all purpose flour until smooth and combined. Pour mixture into the prepared crust, smoothing out the top. Bake at 350F, on the middle rack, for about 3540 minutes, or until the pie is set around the edges but the center still has a very slight jiggle. Note: oven times can vary so it is important to go by doneness, not just the time. Remove from the oven and let cool completely on a wire rack before slicing. Optional: Top each slice with a little whipped cream and some ground cinnamon. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.Here is a recipe for Homemade Apple Butter. It is so easy!NutritionCalories: 418kcal | Carbohydrates: 69g | Protein: 8g | Fat: 12g | Sodium: 192mg | Fiber: 2g | Sugar: 52g