Apple Butter Pie: Your Recipe, My Kitchen

Apple Butter Pie

One day last fall, probably while I was either canning quart after quart of applesauce and apple butter or making a pie, one of the family asked if it were possible to make a pie out of applesauce.  I hadn’t ever had one, but I decided to do some investigating on the Internet.  I was intrigued to find that not only are there applesauce pies, but there are also apple butter pies.  They are similar in texture to a pumpkin pie (but without the evaporated milk).  Now I was really interested.I found the recipe that I used on  Andrea’s blog PumpkinTart.  Sadly, she hasn’t been posting much this year. There is still a treasure trove of recipes there, though, so take a peek and see what you can find.  I made a few changes in her recipe.  First of all, apple butter is pretty sweet all by itself, so adding 3/4 + 2 Tbsp of various sugars was way too much in my opinion.  Also, I totally cut out the butter.  There isn’t any in pumpkin pie, so why put it in apple butter pie?  We didn’t miss it at all. Finally, I added more spices…a little ginger and allspice to go with the cinnamon.

Apple Butter Pie
I will fill you in on a little secret that I didn’t tell my kids.  I used the apple plum butter that I made last fall.  There was a little tang to the pie that none of my family could place…but mum’s the word.  They liked it and ate it without any complaint.  Had they known there were plums in it, too…well, I don’t know what they would have said.
(adapted from PumpkinTart)

Apple Butter Pie: Your Recipe, My Kitchen
Author: 
 
Ingredients
  • 1¾ cups apple butter (beware that most store bought varieties have lots of sugar in it)
  • ½ cup brown sugar
  • ¼ cup flour
  • ½ tsp sugar
  • 1 tsp cinnamon
  • ½ tsp allspice
  • ¼ tsp ginger
  • 3 eggs, slightly beaten
  • 1 unbaked pie crust
Instructions
  1. Combine all of the filling ingredients and whisk together until smooth.
  2. Pour into the pie shell and bake in a preheated 400 degree oven for 40 minutes.
  3. Let cool on the counter and then refrigerate until ready to serve.
  4. Serve with whipped cream or vanilla ice cream.

 

 

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