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Apple Butter Pie

Apple butter pie is a smooth, warmly spiced custard pie baked in a refrigerated crust. A short bake at 425°F followed by a gentler bake at 350°F leaves the center with a slight wobble before it cools.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling 3 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 pie crust 9-inch, refrigerated
For the filling
  • 1.5 cups apple butter
  • 0.5 cup light brown sugar packed
  • 2 eggs large
  • 1 cup evaporated milk
  • 1 tsp ground cinnamon
  • 0.25 tsp ground ginger
  • 0.25 tsp salt
  • 1 tsp vanilla extract

Equipment

  • 1 9-inch pie plate

Method
 

Prepare the crust
  1. Preheat the oven to 425°F.
  2. Unroll the pie crust and fit it into a 9-inch pie plate.
  3. Crimp the edge, then refrigerate the crust while you make the filling.
Make and bake the filling
  1. Whisk the apple butter and brown sugar in a medium bowl.
  2. Whisk in the eggs, evaporated milk, cinnamon, ginger, salt, and vanilla until smooth.
  3. Pour the filling into the chilled crust.
  4. Bake for 15 minutes.
  5. Reduce the oven temperature to 350°F and bake for 35 to 45 minutes more, until the edges are set, the center wobbles slightly, and the center registers 175°F. Cover the crust edge loosely with foil if it browns too quickly.
  6. Cool the pie on a wire rack for at least 3 hours before slicing.

Notes

For the best texture, take the pie out when the edges are set and the center still wobbles slightly. Refrigerate leftovers, covered, for up to 4 days; freezing is not recommended for the best custard texture. For a gluten-free version, use a gluten-free 9-inch pie crust.