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Apple butter pie - Stencil pie with powdered sugar to give it a lacy pattern
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5 from 1 vote

Apple butter pie

Apple butter pie is a great pumpkin pie alternative for Thanksgiving dinner. It's made just like an easy pumpkin pie from scratch, with an all butter crust you make in a food processor.
Course Dessert
Cuisine American
Keyword apple butter pie
Prep Time 45 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours 5 minutes
Servings 12
Calories 435kcal
Author Janice


Food processor
metal pie plate
Rolling pin
OXO whisk


Easy all butter pie dough

  • 258 grams (2 cups) all-purpose flour
  • ¼ tsp (¼ tsp) Diamond Crystal fine kosher salt
  • 2 tsp (2 tsp) granulated sugar
  • 173 grams (¾ cup) unsalted butter cut into cubes, cold
  • 83 mL ( cup) cold water
  • 1 (1 ) large egg beaten with 1 tbsp water to brush on edge of pie to glue decorative braid to crust edges

Apple butter pie filling

  • 480 g (2 cups) apple butter
  • 250 mL (1 cup) whipping cream (35 % fat)
  • 3 (3 ) large eggs
  • 50 grams (¼ cup) light brown sugar
  • 60 mL (¼ cup) pure maple syrup
  • 1 tsp (1 tsp) ground cinnamon
  • ¼ tsp (¼ tsp) ground nutmeg
  • ½ tsp (½ tsp) ground ginger
  • 2 pinches (2 pinches) ground cloves
  • ¼ tsp (¼ tsp) Diamond Crystal fine kosher salt
  • whole milk (3.25 % fat) to brush surface edges of crust


To make the all-butter pie dough and pie crust

  • In the bowl of a food processor, combine the flour with the salt and sugar. Add the butter and pulse to form a coarse crumble with butter lumps.
  • Add the water, and pulse to combine. You can continue to run the processor to form a ball of dough or do this on your work surface by hand.
  • Divide the dough into two disks, wrap in plastic wrap, and chill for 1 hour.
  • Roll out the first disk of dough to about a 12 inch diameter disk or so on a floured surface with a rolling pin. Transfer to a metal pie plate and make sure to work the dough into the corner edges of the pie plate. Trim the edges and place the pie in the fridge.
  • Roll out the second disk of dough to a very long rectangle that is quite thin. Cut thin strips of dough, then braid the strips together, three at a time.  
  • In a small bowl, whisk together the egg with 1 tbsp water. Brush the edges of the chilled pie shell with the egg wash, then press the braids to the brushed edges to stick them onto the edge. You can weave the ends of the braids together for a seamless look OR just cut out some leaf shapes with the dough scraps and hide the seams with them, glueing down the shapes with a little more egg wash.
  • Place the pie shell in the fridge and chill for 20 minutes.

Make the filling and bake the pie

  • Preheat the oven to 350ºF.
  • In a large bowl, whisk together all the apple butter pie filling ingredients EXCEPT the milk. When the pie shell has chilled, carefully pour the pie filling into the shell. Brush the braid with a little whole milk.
  • Place the pie on the middle rack of the oven and bake for 1 hour 20 minutes. The surface will crack, the centre will still jiggle, but the crust will be nice and golden and the pie filling will finish setting as it cools. 
  • Place the baked pie on a wire rack to cool completely before serving (I set the rack on my balcony outside, which is 0ºC to cool/chill the pie at the same time).


  • I like to bake my pies in a metal pie dish, something like this dark metal pie plate available on Amazon.
  • I used Eden organic apple butter, which you can find on Amazon. Many Americans might have an easier time finding Musselman's apple butter on Amazon, but note that Musselman's apple butter may be sweeter.
  • To achieve the look you see in the photos, I stencilled a lace pattern onto the surface of the pie by gently pressing a piece of lace on the surface of the pie and dusting generously with powdered sugar.
  • In case you are wondering, I currently use a Cuisinart 11-cup food processor. So far, I quite like it. You can also find it on Amazon.
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!


Calories: 435kcal