Another backdated recipe. Remember wayyy back in the day when I went pumpkin picking and decided to pick up a jar of apple butter?
I kinda thought it’d be like pumpkin butter and that I could make cool things with it, but quite unfortunately, I never actually got around to it, and since I had to move out soon, I needed to find a way to use it up!
So what better way to use it up (actually, I still have 3 ounces left, but that’s a lot better than 19?) than to make a pie?
For the record, I thought these were reallyyyy sweet. I’m not a big fan of super-super sweet things, so I’d probably majorly decrease the apple butter:milk ratio if I were to ever make it again, but it was pretty tasty!
It for some odd reason reminded me of sweet potato pie, which I’ve never actually had. But yeah, here’s the recipe. :O The recipe was obtained it from Baking Bites!
Apple Butter Pie
Ingredients:
- 9 in. pie crust
- 16 oz. apple butter
- 1 12 oz. can evaporated milk
- 3 large eggs
- 1/2 tsp vanilla extract
Instructions:
- Preheat oven to 350F. Combine all ingredients into a bowl and mix until smooth. Pour into pie crust.
- Bake for 55-60 minutes or until center is mostly set (jiggles slightly when nudged) and when it passes the toothpick test.
- Cool to room temperature before slicing and chill in refrigerator for at least 2 hours or overnight before serving.
Our pie crust was 9 inches, but since we ended up with a whole ton of filling left over, we stuck em’ into custard cups and bam! Now you have apple butter custard too!
