Pioneer Woman apple butter is an easy fall spread made with Granny Smith apples, brown sugar and apple pie spice, ready in under an hour. That makes it a natural go-to for Thanksgiving brunch, Christmas morning or a cozy weekend project, since one batch keeps three weeks in the fridge.
Simmering the sauce until it darkens is what separates this from plain applesauce, so don’t rush those final 15 minutes. If you pull it off the heat too early, the spread stays thin and misses that rich caramelized flavor.
This version skips peeling by running the cooked apples through a food mill, which catches the skins while pulling extra flavor from them. On top of that, apple cider vinegar adds a tangy brightness that balances the brown sugar and gives the finished spread a more complex taste.
Pioneer Woman Apple Butter
Course: Side DishCuisine: AmericanDifficulty: Easy16
servings10
minutes45
minutes106
kcalTart apples simmer with warm spices on the stovetop until they thicken into a glossy, dark brown spread, and the batch takes about 55 minutes.
Ingredients
3 lb. Granny Smith apples
3/4 c. apple cider vinegar
1/2 tsp. salt
1 c. water
1 c. packed light brown sugar
1 tbsp. apple pie spice (or pumpkin pie spice)
1 tsp. vanilla extract
Directions
- Prep the apples: Core and cut the apples into wedges, then add them to a medium saucepot without peeling before adding the apple cider vinegar, salt and water.
- Simmer until tender: Set the pot over medium heat and cover, leaving a small gap for steam, then simmer for 20 to 30 minutes while stirring occasionally. Once the apples are extremely tender and most of the liquid has evaporated, turn off the heat.
- Mill the apples: Transfer the apple mash and any remaining liquid to a food mill set over a large bowl, then grind until smooth and discard the peels. If you don’t have a food mill, peel the apples before cooking and puree the mash in a blender once it’s soft.
- Cook down to butter: Pour the sauce back into the pot over medium heat, then add the brown sugar, apple pie spice and vanilla. Once it starts to simmer, stir every couple of minutes for about 15 minutes until the sauce thickens and turns dark brown.
- Cool and store: Let the apple butter cool to room temperature, then transfer to airtight jars and refrigerate for up to 3 weeks or can for longer storage.
FAQs
Can I use a different apple variety instead of Granny Smith?
Granny Smith works best because its tartness balances the brown sugar, but Honeycrisp or Fuji will work if you prefer a sweeter result. Just taste the sauce before adding the full cup of sugar, since sweeter apples need less.
Can I freeze apple butter to make it last longer?
Yes, apple butter freezes well for up to 3 months in freezer-safe jars or containers. Leave about half an inch of headspace at the top, since the spread expands as it freezes. Thaw it in the fridge overnight and stir well before serving, because the texture can separate slightly.
Can I make this apple butter in a slow cooker?
Cook the apples on low for 6 to 8 hours until they break down, then mill and stir in the sugar and spices. Since the slow cooker needs less hands-on time, it works well when you want to walk away and come back later.
What happens if I skip the food mill step?
The peels stay in the finished spread, which gives it a rough texture instead of that smooth, glossy consistency. If you don’t have a food mill, peel the apples before cooking and blend them once soft for a similar result.
How can I tell when the apple butter is done cooking?
It’s ready when the spread turns a deep brown color and holds its shape on a spoon without sliding off. Try the plate test: drop a spoonful onto a chilled plate, and if no watery ring forms around the edges, it’s thick enough.
