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Apple Butter Pie
October 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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