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Apple Butter Pie

Apple butter pie with a smooth, custard-like filling baked in a flaky deep-dish crust and set with a gentle wobble in the center. Pre-baking the crust for 10 minutes helps keep the bottom crisp while the custard turns silky and golden.
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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
  • 1 deep-dish pie crust, unbaked Use a ready-made or homemade deep-dish crust that fits an unbaked 8-inch pie pan.
Apple butter custard 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
  • 1 Whipped cream for serving Serve immediately with whipped cream.

Equipment

  • 1 sheet pan

Method
 

Pre-bake the crust
  1. Preheat the oven to 375F, then prick the bottom of the pie crust and pre-bake for 10 minutes until just set, using a visible light set on the surface.
  2. Remove the pre-baked crust and let it rest briefly while you mix the filling so the custard goes in smoothly.
Make and bake the filling
  1. Whisk apple butter, eggs, granulated sugar, brown sugar, heavy cream, cinnamon, nutmeg, allspice, vanilla extract, and salt until completely smooth, with no streaks remaining.
  2. Pour the smooth filling into the pre-baked shell, filling to the edges without spilling over.
  3. Bake for 40-45 minutes at 375F until the edges are set but the center still has a slight wobble when gently nudged.
Cool and slice
  1. Cool the pie completely so the filling firms as it cools, leaving the top looking fully set and stable.
  2. Refrigerate for at least 2 hours before slicing, then serve each piece with whipped cream.

Notes

Pro tip: whisk until truly smooth before pouring—any sugar or egg streaks can create a grainy texture. Store covered in the refrigerator up to 3 days; freeze the whole pie is not recommended because the custard texture can change after thawing. For a lower-fat option, use half-and-half instead of heavy cream for a lighter, slightly less rich filling.