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Apple Butter Pie with Cookie Crust
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Apple Butter Pie with Cookie Crust
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This creamy, spiced pie makes a wonderful alternative to traditional pumpkin pie.  The crust and filling come together in a snap.

Prep time
Bake/Cook time
Plan for

Chill for 1 hour

One 9-inch pie
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Apple Butter Pie with Cookie Crust
Extra Fine Granulated Sugar
Light Brown Sugar
Prep time :
Bake/Cook time :
Plan For

Chill for 1 hour

Yield :
One 9-inch pie




  • 2 eggs
  • 1 can (12 oz) evaporated milk
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon vanilla extract
  • 1 cup apple butter

Spiced Whipped Cream


  1. Preheat oven to 350°F.
  2. Stir cookie crumbs, sugar and salt together.  Add melted butter and stir until well combined.  Press into bottom and up sides of a 9-inch pie pan.
  3. Bake for 8 minutes, then remove to a wire cooling rack.  Cool for at least 10 minutes before filling.
  4. Raise oven temperature to 425°F.
  5. Whisk eggs lightly.  Add in milk, cinnamon, cloves and vanilla, whisking until combined.  Whisk or stir in apple butter until incorporated.  Pour filling into baked crust.  Bake at 425°F for 10 minutes, then lower heat to 350°F and bake for 30 minutes more, until center is set.
  6. Cool pie on a wire rack, then chill in refrigerator for at least 1 hour.
  7. In a large bowl of an electric mixer, whip cream, brown sugar and spices until stiff peaks form.  Serve each slice with spiced whipped cream and (optional) cookie crumbs.


Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.

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