Reviewed: Jan. 5, 2009

my husband loves apple butter, so we had to try this - came out excellent when made with his mother's apple butter (which is very flavorful) and we will be making this again!

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Reviewer:

klake

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Reviewed: Dec. 22, 2008

I used 3/4 cup of Bayfield's Unsweetened Apple Butter, and Penzey's Apple Pie Spice, in addition to the cinnamon. It took a lot longer to bake than said time. Flavor-wise, it was terribly bland (not apple'y at all). Texture is rather custardy, so if that's not your bag, keep looking.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Nov. 26, 2008

Only was able to get a bit of the filling before it was gone. I don't like apple butter but I think it was ok. The people who love apple butter would love it.

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Reviewer:

melpy

Cooking Level: Intermediate

Home Town: Elkridge, Maryland, USA

Living In: Carlisle, Pennsylvania, USA

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Reviewed: Oct. 29, 2008

This pie was very good. I am not a fan of pumpkin pie, but I LOVE apple butter, so I was excited to find this recipe. To make it a little more interesting, I added the streusel topping from the Brown Family's Favorite Pumpkin pie recipe on this site. It added some extra flavor and a good contrasting texture. I did have a hard time getting the pie to set and ended up baking it 15 minutes longer than the recipe suggested. All in all, very good!

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Magoo

Cooking Level: Expert

Home Town: Carol Stream, Illinois, USA

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Reviewed: Oct. 13, 2008

This pie was delicious. I used 3/4 cup apple butter as others suggested. The pie was a little runny, so next time I will add another tablespoon of flour. I also used an 8" pie plate and will use a 9" next time. I cooked the pie an extra 15 minutes.

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Reviewer:

Paula

Cooking Level: Expert

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Reviewed: Mar. 29, 2008

I used this recipe to surprise my parents for our family Easter dinner. Mom makes triple batches of homemade apple butter every fall - enough to get our whole family through till the next year - usually! I made them try the pie first and guess what it was before I told them. Everyone loved it! Thanks so much.

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MeggieSuzel

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Hopewell, Pennsylvania, USA

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Reviewed: Mar. 25, 2008

this was pretty good. Not impressive for a stand-alone dessert but a good supporting pie.

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MyVintageMommy

Cooking Level: Expert

Home Town: Niles, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Nov. 15, 2007

This is probably the best pie I've ever had! It combines apple flavor, cinnamon, and a custard-like texture... All of my favorite things in one pie. Its awesome served with whipped cream on top.

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Guhlia

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Reviewed: Nov. 2, 2007

Excellent, very reminiscent of pumpkin pie, but with a more subtle flavor. I increased the apple butter to 3/4 cup to get a little more apple flavor, since the pie seemed a little bland. This was a good decision, as it turned out. If you want to taste the apple flavor use 3/4 or even 1 cup of apple butter. The rest of the recipe doesn't need changing to accommodate the greater amount. I doubled the recipe for a 9" pie and it turned out to be just right.

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Reviewer:

docz

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Reviewed: Oct. 16, 2007

I used an 8" pie plate and I'm glad I did, otherwise it would have made a thin pie. I've made several of these and I think that the main concern with this pie is cooking time. If you slightly over cook it, the texture is more dense, like a pumpkin pie, but if you pull it out of the oven at just the right moment, the texture is more of a custard. The flavor is BY FAR BETTER when it has a custard like consistency. Makes a HUGE difference. I'd never had an apple butter pie before and was surprized this tasted this good. I used 3/4 cup of homemade apple butter and I accidently dumped a LOT of cinnamon on the top and as it turns out, I'm glad that accident happened because it gave the pie a "pretty" look and it tasted divine. Thanks for sharing this recipe.

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