Apple butter pie is not new. It has been around for many years, with claims that it originated during the Middle Ages in monasteries, eventually making its way to the States from settlers in the Appalachians before spreading to the Midwest. What I like about this pie is its resourcefulness: taking an overage of apples and making apple butter to utilize that year’s apple production, stretching that year’s yield for cooking year-round. This pie is similar to pumpkin pie and a great alternative if you’re exhausted at the thought of making another pumpkin or apple pie this holiday season –– a merge between two classic favorites. I suggest making the pie the day before serving, letting the flavors meld together while chilling, then serving it cold topped with whipped cream. When selecting an apple butter, make your own or use one that is dark in color, signifying it was reduced properly for prominent flavor and spice. 

Make an apple butter pie as an alternative to pumpkin pie this holiday season. Justin Burke/UP

Apple Butter Pie
Makes one  pie

Ingredients
1 pie dough recipe, here
1½ cups apple butter
½ cup packed light brown sugar
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 large eggs, beaten
1 cup evaporated coconut milk or evaporated milk

Directions 

1. Remove one disk of pie dough from the refrigerator. On a well-floured work surface, roll out the dough into a circle about 12-inches in diameter and ⅛-inch thick. Place the dough in a 9-inch pie pan and press it gently into the bottom and sides of the pan. Evenly pleat the overhanging dough with your fingers to create a decorative edge, leaving a ¼-inch lip to allow for shrinkage. Refrigerate the pie shell for at least 30 minutes. 
2. Preheat the oven to 350 degrees. Line the pie shell with parchment paper filled with pie weights or dry beans, and blind bake for 35 minutes. Remove from the oven and remove the weights and parchment paper. Using a pastry brush, egg wash all exposed surfaces of the pie shell. Return to the oven and bake for another 10 minutes, or until golden brown. 
3. Meanwhile, using a large bowl, whisk together apple butter, brown sugar, salt, cinnamon, and nutmeg until combined. Add eggs and whisk together. Gradually whisk evaporated milk until thoroughly combined. 
4. When the pie shell is ready, remove from the oven, leaving the oven set at 350 degrees. Pour the apple custard into the shell. 
5. Return to the oven and bake for 1 hour 15 minutes, or until the custard is just set. The edges of the custard will puff up a little and the center should still have a little wiggle in it. Cool on a wire rack for at least 2 hours. Serve chilled, topped with whipped cream.