Easy Apple Butter Pie

Ingredients

• 360 ml (1½ cups)apple butter
• 340 g (12 oz)evaporated milk
• 150 g (¾ cup)sugar
• 2eggs
• 5 ml (1 teaspoon)ground cinnamon
• 5 ml (1 teaspoon)vanilla extract
• 2.5 ml (½ teaspoon)ground allspice
• 1, 23 cm (9-inch)pie shell
• to garnishwhipped cream
• a dashground cinnamon

Instructions

1. 1

   Mix the base

   In a bowl, combine the apple butter, evaporated milk and eggs, then mix well.

2. 2

   Add the flavourings

   Mix in the sugar, cinnamon, allspice and vanilla until combined.

3. 3

   Fill the shell

   Pour the filling into the pie shell.

4. 4

   Bake at high heat

   Bake in an oven preheated to 200°C (400°F) for 15 minutes.

5. 5

   Finish baking

   Lower the oven to 180°C (350°F) and bake for a further 35–40 minutes, until the centre is set.

6. 6

   Garnish and serve

   Finish with whipped cream and a dash of cinnamon.

What is apple butter pie?

Apple butter pie is an American baked pie with a custard-like filling flavoured with apple butter and warming spices. Apple butter is a concentrated, smooth apple spread, so it gives the filling a deep apple taste without needing chunks of fruit.

This version keeps the preparation simple: the filling is mixed in a bowl, poured into a ready-made pie shell and baked in two stages. The initial higher heat helps the pie get started, while the lower temperature lets the centre finish setting.

Nutrition and macros by portion

The nutrition label shows one serving as written: 423 calories, 8g protein, 51g carbs, 14g fat.

The sugar, apple butter and pastry shell provide most of the carbohydrates, while the shell and evaporated milk contribute much of the fat. Eggs and evaporated milk supply some protein. Pair a slice with fresh fruit or serve a smaller piece with a lighter main meal for a more balanced plate.

The filling ingredients

Apple butter: use a smooth variety and stir it before measuring if it has settled. Its sweetness and thickness shape the flavour and texture of the pie.

Evaporated milk and eggs: these form the custard base. Mix them thoroughly with the apple butter so the filling is even before adding the dry flavourings.

Spices and vanilla: cinnamon and allspice give the pie its warm, familiar profile, while vanilla rounds it out. Measure the spices carefully so they complement rather than overpower the apple.

Mixing the filling

Combine the apple butter, evaporated milk and eggs first, as directed, and mix until smooth. Add the sugar, spices and vanilla afterwards, continuing to mix until no pockets of spice or sugar remain.

Avoid beating the mixture longer than needed. A smooth, well-combined filling is the goal; vigorous whisking can incorporate extra air that may make the surface puff during baking.

Baking and setting

Start at 200°C (400°F) for 15 minutes, then reduce the oven to 180°C (350°F) for another 35–40 minutes. The centre should look set rather than liquid when the pie is ready.

Ovens and pie dishes vary, so use the centre’s appearance as the main cue within the stated time. Let the pie cool before slicing so the filling has time to settle.

The pie shell

A 23 cm (9-inch) pie shell holds the stated amount of filling. The recipe does not specify whether the shell should be blind-baked, so use it as supplied or follow the package directions for your particular shell.

Pour the filling carefully into the shell to avoid spills. If the shell is already in its baking dish, set it on a stable oven tray to make moving it easier.

Serving the pie

Serve slices with whipped cream and a light dusting of cinnamon, as suggested in the method. The cool cream is a simple contrast to the warm spices in the filling.

For a fuller dessert plate, add fresh fruit alongside a smaller slice. The pie is also easy to portion ahead once it has cooled and set.

Recipe notes & tips

• Measure the apple butter and sugar accurately so the filling sets as intended.
• Mix the filling until smooth before pouring it into the shell.
• Use the two oven temperatures in sequence rather than baking at one temperature throughout.
• Check that the centre looks set before taking the pie out of the oven.
• Allow the pie to cool before cutting for cleaner slices.
• Add whipped cream just before serving.

Variations

• Extra cinnamon: add a small pinch more for a stronger cinnamon note.
• Nutmeg: replace some of the allspice with a pinch of ground nutmeg.
• Ginger: add a little ground ginger for a sharper warming spice.
• Pastry choice: use a homemade or shop-bought 23 cm (9-inch) pie shell.
• Cream topping: serve with lightly whipped cream instead of ready-whipped cream.

Common mistakes to avoid

• Skipping the temperature change: lower the oven after 15 minutes so the pie can finish baking at 180°C (350°F).
• Underbaking the centre: continue baking within the stated 35–40-minute range until it looks set.
• Slicing too soon: let the pie cool first so the filling can settle.
• Overmixing: stop once the ingredients are smooth and combined to avoid whipping excess air into the filling.
• Overfilling the shell: pour carefully and leave the filling within the shell’s rim.

How to store

Cover and refrigerate leftover pie for up to 3 days. Serve chilled or warm individual slices gently in the oven; add whipped cream after reheating.

Frequently asked questions