Move over, pumpkin pie. There’s a new fall favorite in town!
‘Tis the season for all things pumpkin. Pies, lattes, cookies, the list goes on and on. Don’t get me wrong, I love tasty pumpkin treats as much as the next person, but I think I may have a new favorite autumn pie… Apple Butter!
This pie has the same basic texture as pumpkin pie as well as the familiar, comforting hint of cinnamon and sugar, but with a twist. Instead of canned pumpkin, we used apple butter.
Makes 8 slices
10m prep time
1h cook time
1 refrigerated pie crust
1/2 cup apple butter
1/2 cup sugar
2 tablespoons cornstarch
2 teaspoons cinnamon
Preheat oven to 375 and grease a 9in. pie pan with cooking spray.
Roll out the refrigerated pie crust and press it into the pan, cutting off the excess crust around the edges if necessary. (You can get creative with the edge of the crust – pinch it in waves, use a fork to press lines, etc.) Set the pan aside.
In a medium-sized bowl, beat eggs, sugar, cornstarch, cinnamon, and apple butter until thoroughly combined. Add milk and whisk together.
Pour filling into unbaked pie crust, using a spoon to evenly distribute the mixture.
Bake for 60-65 minutes, or until the center is set. (It will still seem slightly jiggly in the very center, but a knife put in the center should come out nearly clean.)
Let the pie cool on a rack before slicing. Top with whipped cream and cinnamon and enjoy! Store leftovers in the fridge.