A question about a recipe: Apple Butter Pie

The thirschfeld recipe sounds like it would be good. If you are in Italy, use an organic, unfiltered apple juice in place of the cider--it would be about the same thing. I would also use a old variety apple, one that is not overly sweet--you want some acidic quality in the fruit! Apple butter takes a long time to cook. It should not be watery, just thick and smooth. My grandmother used to make apple butter outside in a big kettle placed over an open fire because the apples would splatter so much while cooking. When it was finally ready, we would spoon the apple butter onto a thick, crusty slice of bread liberally spread with butter fresh from the dairy. I can highly recommend that!

I should probably check out the above recipes, but all I do for apple butter is cook down (peeled cored) apples with a cinnamon stick, pass the apple sauce stage and continue to cook until it is thick thick thick. There you have apple butter.

I really like this recipe: http://em-i-lis.com/wordpress/recipes-new-format/jams-chutneys-and-other-canned-treats/spiced-apple-butter/
Absolutely delicious!

Here's thirschfeld's recipe --
http://www.food52.com/recipes/6762_copper_pot_apple_butter
And if you're not sure about apple cider, it's the fresh press juice of apples.
Apple butter is delicious spread on toast too!

sorry I meant "spiced apple butter"