Creamy apple butter pie is silky and delicious. It has the texture of pumpkin pie, but with the flavor of apples and goodness of sweetened condensed milk baked inside.

Spatula lifting a slice of creamy apple butter pie topped with cream cheese whipped cream out of a glass pie plate.

This creamy apple butter pie recipe may just become your new favorite fall pie! It is easy to make and tastes amazing.

The apple butter gives it such a wonderful apple flavor and the cream cheese and sweetened condensed milk bring that silky smooth creaminess.

The combination is sure to win over your taste buds. Make one for a fall gathering and be sure to have on your Thanksgiving dessert table too!

Apple Butter Pie vs. Pumpkin Pie

Aren’t fall baked goods the best? All of the apple and pumpkin goodies are just so much fun to make and they smell so good while they bake too.

I have been wanting to share this pie with you for a while. It is the best of both worlds, the flavors of apples and cinnamon with the texture of the pumpkin pie we all know and love.

Ok, I know pumpkin pie is love or hate. I happen to love, my husband happens to hate.

Ingredients including apple butter, vanilla, sweetened condensed milk, eggs, and cream cheese ready to be made into apple butter pie filling.

Mixing bowl with creamy apple butter pie filling in it, ready to go in the pie crust.

So this pie is a great way to get that feeling, but give him something he’ll love too. Little Dude was a big fan and my brother was as well.

We dropped him off a couple of slices and waited for him to report back.

He agreed that it was all of the things you like about pumpkin pie, only better. Apple butter pie for the great big win!

Apple Butter Goodness

I used a batch of homemade apple butter for the pie. It was great because the batch makes three cups.

That gave us two cups to stir into the pie filling and an extra cup to spread over toast for breakfast. Such a tasty way to start the day!

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Or use that extra cup to make an absolutely amazing apple butter cheesecake. The texture on that cheesecake is amazing and the apple butter adds such great flavor.

looking down on apple butter pie topped with cream cheese whipped cream.

slice of apple butter pie on plate with remaining pie in background

Be aware that every apple butter is a little bit different. This pie works with pretty much any of them, but you may want to adjust accordingly.

Because we are using the apple butter for the spice in the pie you will want to be aware of how much spice is in your apple butter. If it is on the milder side, you may want to add a little bit of extra cinnamon, nutmeg or even pumpkin pie spice to the filling.

Carlee’s Tips for a Great Pie

Whenever a recipe calls for cream cheese, it is best to get it super smooth and creamy before you add the other ingredients. That will help keep you from getting little chunks of cream cheese in the finished product.

The sweetened condensed milk and apple butter lend all of the sweetness you need, so there is no worry about getting a grainy texture from sugar. Just mix it all up and pour it in the prepared crust.

slices of apple butter pie arranged in pie plate.

fork with bite of apple butter pie on it ready to eat

Because you parbake the crust a bit before you add the filling, you will want to protect the edges. You can do this with strips of foil, but I like to use a pie shield.

The pie shield makes it so much easier because it’s just one piece that fits down over the rim of the pie plate. That way you don’t have to worry about knocking off a piece of foil when putting the pie into the oven.

Plus the pie shield is reusable, takes up almost no space in storage and can be purchased for under ten dollars. It really is a worthwhile purchase if you ask me!

Topping and Garnishing Your Pie

This pie is fabulous on its own, but that doesn’t mean you can’t jazz it up a bit. If you are making it for guests or a holiday, going the extra mile is really worth it!

You could very easily cut any scraps of pie dough into leaves or apples and bake into pie crust cookies. Then arrange them over the pie after it is done baking.

Or you could do what I did and pipe on a border of whipped cream. I used cream cheese whipped cream for this particular pie but maple whipped cream would be amazing as well!

A little sprinkle of cinnamon or grate of nutmeg adds a little added flare and flavor too. That’s really all it takes to rocket the pie to the next level!

4.95 from 55 ratings

Apple Butter Pie

Author: Carlee

Servings: Servings

Creamy apple butter pie is silky and delicious. It has the texture of pumpkin pie, but with the flavor of apples and goodness of sweetened condensed milk instead!

Prep: 15

Cook: 55

Additional Time 2 30

Total: 3 40

Equipment

Ingredients

Instructions

Place 1 pie crust in a 9" deep dish pie plate, crimp edges as desired, then chill for 30 minutes.
Preheat oven to 425°F. Dock the bottom of the pie crust with a fork then line with parchment paper or aluminum foil. Add pie weights or dry beans and blind bake for 20 minutes. Remove the foil or parchment and weights and set aside.
Reduce the heat in the oven to 350°F.
In a large bowl, beat 4 oz. cream cheese until smooth. Be sure to scrape the edges of the bowl and the beaters to ensure there are no lumps.
Add 2 large eggs, one at a time, mixing well after each.
Add 14 oz. sweetened condensed milk, 2 cups apple butter, ½ teaspoon salt, and 1 teaspoon vanilla extract. Mix until smooth.
Pour filling into prepared crust and cover the edges with foil or a pie shield.
Bake for 35-40 minutes or until completely set.
Allow to cool for two hours, then refrigerate until ready to serve. Store leftovers in the refrigerator.

Notes

If your apple butter isn’t well spiced with cinnamon, nutmeg, etc. you may want to add a little extra to the filling.

Freezing the Pie – Let the pie cool completely and then put in the freezer for an hour or two to firm up. Then tightly wrap in plastic wrap and freeze for up to 3 months. Take out of the freezer the day before you plan to serve it, remove the wrapping and allow to slowly thaw in the refrigerator over night. You can also freeze individual slices for later as well.