Say hello to Slow Cooker Apple Pie Butter, a richly flavored apple butter infused with apple pie spices! This recipe uses classic apple pie spices to transform a simple apple butter into a sumptuous, but more importantly spreadable, treat.
Are you a pie person or a cake person? Me, I’m 100%, no doubt about it, an ice cream cake person. My husband on the other hand, is all about pie. I’m pretty sure the man would eat pie for every meal if he could. It’s what he looks forward to most about the holiday season, and autumn really brings the rain when it comes to round crusty pastries.
When I think of autumn, I think of pies and all of the delicious things one might stuff inside them – things like apples. If only making pie weren’t such an ordeal with the rolling, the baking, and all that noise. What if you could just drop of bunch of apples in the slow cooker in the morning and come home to a big old pot of apple pie?
Slow Cooker Apple Pie Butter Recipe
Friends, I’m thrilled to tell you that you really can do just that. This recipe uses classic apple pie spices to transform a simple apple butter into a sumptuous, but more importantly spreadable, treat. Spread this richly flavored apple pie butter on your toast, mix it into your yogurt, or use it to top desserts like cheesecake or ice cream.
It’s basically pie in a jar. You’re welcome.
By the way, this recipe is one of those lovely ones that may come out just a little different for everyone depending on subtle differences. The juiciness of your apples, the (ahem) enthusiasm of your slow cooker, or even just your preference for smooth butter versus chunky can change the outcome.
Keep an eye on your apple pie butter during the last hour or two that it’s cooking. It may need a little more time or a little less than what is called for in my recipe. Whether or not you choose to blend the butter or leave it chunky will also affect the final product. Take a look at the photo I shared (above) to see how the two different methods turned out during my test runs.
- 6 pounds apples
- 1 cup white sugar
- 1 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1/4 teaspoon allspice
- Peel apples and chop into quarters. Discard cores, stems, and peels.
- Combine apples, sugar, vinegar, salt, and spices in a Crock Pot and stir to toss together.
- Cook in slow cooker, covered, on high heat for 2 hours, then reduce to low setting and cook for 6 more hours.
- Stir the mixture every hour or so. When the apple butter has been cooking for about 4 hours, use a spoon or whisk to break up an large chunks. You may use an immersion blender to puree the butter at this point if you prefer a smooth butter to a chunky one. Remove the slow cooker's cover at this point and allow it to cook uncovered for the last 2 hours.
- After the apple butter has cooked for a combined 8 hours, it should have a very thick texture and a rich deep brown color. You can continue cooking the apple butter for another 1-2 hours if you would prefer an even thicker butter.
- Allow the apple pie butter to cool to room temperature before packing into airtight containers. Apple pie butter can be refrigerated for about 1-3 months or frozen for up to 1 year.
Home Chef Tip: Make a chai flavored apple butter by replacing the spices in this recipe with: 1 1/2 teaspoon ginger powder, 1 teaspoon cinnamon, 1/2 teaspoon cardamom, 1/2 teaspoon allspice, and 1/2 teaspoon clove powder.
We hope you love this Slow Cooker Apple Pie Butter recipe from SoFabFood Contributor, Mary from Mary Makes Good, as much as we do. If you love this delightful recipe, stop by our Desserts section to find more like it. Don’t forget to subscribe to our newsletter so that you never miss a single recipe, and you can visit our Pinterest boards for even more incredible dessert ideas. Enjoy!