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Apple Butter Custard Pie

A great fall & holiday recipe for family members that don’t like pumpkin. This recipe is made with Musselman’s Apple Butter.

  • Prep Time Icon
    Prep Time
  • Cook Time Icon
    Cook Time
  • Total Time Icon
    Total Time
  • Servings Icon
    Servings
    8
  • Difficulty Icon
    Difficulty
    Easy

Ingredients

  • ½ cup sugar
  • 2 eggs
  • 1 ½ Tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1 cup MUSSELMAN’S® Apple Butter
  • 1 cup milk
  • deep-dish unbaked pie shell

Directions

  1. Step 1
    Preheat oven to 450°F.

  2. Step 2
    In a large bowl, combine sugar, eggs, cornstarch, and cinnamon. Add apple butter and mix well.

  3. Step 3
    Add milk gradually to the mixture and blend together. Pour into an unbaked pie shell.

  4. Step 4
    Bake at 450°F for 10 minutes, then cover crust edges with foil. Reduce heat to 350°F and bake for 45 minutes longer.

  5. Step 5
    Center will slightly jiggle. Allow to cool before serving. Garnish with whipped topping.

What others are saying about this recipe

  1. Julie says:

    This was okay. As an alternative to a pumpkin pie, I can see it. This was creamier than a pumpkin pie, and tasted essentially of apple butter and cinnamon. I followed the recipe as written with the exception of using “no sugar added” apple butter. It was very sweet, I cannot imagine making it with sugar sweetened apple butter. I might make this again with unsweetened apple butter, but cut the sugar in the recipe back to 1/3 cup. This won’t be my “go-to” recipe in the future though when I want to make pie.

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