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Apple Butter Pie Recipe

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★★★★★

4.6 from 107 reviews

This Apple Butter Pie features a creamy, spiced apple butter custard baked in a flaky spelt pie crust. The filling is a smooth blend of apple butter, heavy cream, eggs, brown sugar, and warm spices like cinnamon and nutmeg. After blind baking the crust to perfection, the luscious custard is poured in and baked until just set, resulting in a satisfyingly rich yet comfortingly fresh dessert that’s perfect for fall or any apple lover’s table.

Ingredients

Scale

Pie Crust

  • 1 (9-inch) spelt pie crust (see notes below)

Filling

  • 1–¾ cups (470 grams/17 ounces) prepared apple butter
  • 1 cup (226 grams) heavy cream
  • 3 large eggs
  • ½ cup packed (110 grams) brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon coarse kosher salt
  • Pinch ground cloves

Instructions

  1. Prepare the pie crust. Roll out the pie dough to an 11-inch circle. Fit the pastry into a 9-inch pie plate, pressing the dough into the sides and bottom evenly. Crimp the edges as desired, then prick the bottom all over with a fork to allow steam to escape during baking. Place the pie in the freezer for 15 minutes to chill the dough.
  2. Preheat the oven. Set the oven to 375ºF (190ºC) and position the racks in the middle and lower slots.
  3. Blind bake the crust. Remove the chilled pie shell from the freezer and line it with a round piece of parchment paper. Add pie weights (dry rice, beans, or lentils) evenly, pushing them to the edges to maintain shape. Bake on the lower rack for 20 minutes, then carefully remove parchment and weights. Return the shell to the oven for an additional 5 minutes until lightly baked. Set aside and lower oven temperature to 325ºF (163ºC).
  4. Mix the filling. In a large bowl, whisk together the apple butter, heavy cream, eggs, brown sugar, ground cinnamon, grated nutmeg, coarse kosher salt, and ground cloves until well combined and smooth.
  5. Fill and bake the pie. Pour the prepared filling evenly into the blind-baked pie shell, smoothing the surface. Bake on the middle rack for 45 to 55 minutes, until the pie’s edges puff up and the center is mostly set but still slightly wobbly. Check that the internal temperature reaches above 180ºF for perfect doneness.
  6. Cool and chill. Remove the pie from the oven and transfer it to a wire rack to cool to room temperature. Once cooled, refrigerate for at least 6 hours to allow the filling to fully firm and develop flavor.

Notes

  • Using a spelt pie crust adds a nutty flavor and can be a nuttier alternative to traditional wheat crusts.
  • Blind baking the crust ensures it stays crisp and prevents sogginess from the wet filling.
  • The pie is best served well chilled after refrigeration for a neat slice and enhanced taste.
  • Pie weights can be substituted with dry rice, beans, or lentils to maintain crust shape during blind baking.
  • Monitor the baking time closely as ovens vary; the pie center should still be slightly jiggly when removed.

Keywords: apple butter pie, spiced apple pie, apple custard pie, fall dessert, autumn pie, spelt crust pie

Find it online: https://platedbyemma.com/apple-butter-pie-recipe/