apple butter tart;
Fall flavors come alive with this easy, creamy, and smooth apple butter pie! Think pumpkin pie, only swap out the pumpkin for delicious apple butter.
Oven Temp: 375°F
Servings: 8
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Ingredients
- ½ cup apple butter (or make your own homemade apple butter in the slow cooker)
- ½ cup sugar
- 2 Tbsp cornstarch
- 1 tsp cinnamon
- 2 cups whole milk (or use 1½ cups skim/1%/2% and ½ cup heavy cream or half and half)
- pastry (for tart pan or 9" pie dish)
Instructions
- Spray your tart pan (or 9" pie plate) with cooking spray, and add your pastry to the pan. Press the dough into the edges and trim the excess as needed.
- (Optional) Use any scraps of dough to cut out decorations to bake. Bake alongside the pie but remove from the oven early, once browned to prevent blackening. For extra color, swipe with a quick egg wash.
- Add 2 eggs to a medium bowl with the ½ cup sugar, 2 Tbsp cornstarch, 1 tsp cinnamon, and ½ cup apple butter. Mix until well combined.
- Add in the 2 cups milk slowly, whisking as you pour until the filling comes together.
- Pour the apple butter filling into the prepared tart pan (or pie dish). You want to fill it, but leave about an ⅛" at the top to get that classic crust look.
- Bake at 375° for 60-65 minutes or until the center is set. To check if the pie is done, remove from the oven and shake slightly. The center should jiggle but not slosh, and a knife or toothpick inserted into the center of the pie should come out mostly clean.
- Cool the pie for 45-60 minutes or until set. Refrigerate after cooling. Top with pie scrap decorations or sprinkle powdered sugar or cinnamon sugar over top. Serve with whipped cream, or chai whipped cream as desired.
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