Fruit butters are super-easy to make. You just puree some fruit, cook it with sugar until it’s the right consistency, and then can it. Simple, inexpensive gifts. Right? Well somehow I made a batch of apple butter that tasted great but looked really bad after I canned it. Light beige mud. Not appetizing at all. Not giftable. FAILURE!!! (But hey, still a delicious failure. Why are you judging me, reader?)
Anyway, since I made so much of this apple butter I certainly wasn’t going to be able to eat all of it in the next few years. Seriously, this is a lot of apple butter I’m talking about. So I’m probably going to be posting different uses for apple butter pretty soon. And I remember making an apple butter pie from my Little House Cookbook when I was a kid. And I remember my father really loving it. So I figured I’d give that a shot.
My first attempt was this recipe from Southern Living. I’ve made some amazing Southern Living recipes, but I’ve also found some real losers. And this was a loser. I think the baking time must have been a typo. And even after putting it back in for more time, it was just too loose a filling to stick together. So I changed just a couple things and it turned out oh-so-good. Like pumpkin pie with just a hint of apple.
And this is also ridiculously easy. I made this pie three days in a row and always while I had other things going in the kitchen. And since you have to let this pie cool for a while, this is a great thing to bring to a pot luck. Or just to bake the night before a party.
Apple Butter Pie
- 1 cup apple butter
- 1 can sweetened, condensed milk
- 1 egg
- 2 egg yolks
- 1 1/2 tsp apple cider vinegar
- 2 tsp corn starch
- one deep pie crust
Preheat oven to 350 F. Combine the first six ingredients and pour into the pie crust.
But then they’re so delicious!