Introduction

Apple Butter Pie is a rich and comforting dessert that combines the deep flavors of spiced apple butter with a creamy custard filling. This pie delivers a perfect balance of sweetness and warmth, making it an ideal treat for cozy evenings or holiday gatherings.

A slice of pumpkin pie is placed on a white plate with a subtle light brown geometric pattern. The pie has three visible layers: a thick golden-brown crust on the bottom and edges, a smooth and dense medium brown pumpkin filling in the middle, and a dollop of soft white whipped cream on top. In the background, there is another slice of the same pie on a white plate and part of a whole pumpkin pie in a white pie dish on a wooden stand, all set on a white marbled surface. A silver fork is placed to the side of the pie slice on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (9-inch) spelt pie crust (see notes below)
1¾ 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

Step 1: Roll out the pie dough to an 11-inch circle. Fit the pastry into a 9-inch pie plate, pressing it into the sides and bottom. Crimp the edges as desired. Prick the bottom of the dough 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.
Step 2: Preheat the oven to 375ºF and place racks in the middle and lower positions.
Step 3: Remove the pie shell from the freezer. Line it with a round piece of parchment paper and add pie weights (such as dry rice, beans, or lentils), pushing them toward the edges.
Step 4: Bake the pie shell on the lower rack for 20 minutes. Remove from the oven, carefully take out the parchment and weights, and return the shell to the oven for an additional 5 minutes. Set aside once done. Lower the oven temperature to 325ºF.
Step 5: In a large bowl, whisk together the apple butter, heavy cream, eggs, brown sugar, cinnamon, nutmeg, kosher salt, and ground cloves until fully combined.
Step 6: Pour the filling carefully into the blind-baked pie shell, smoothing it into an even layer.
Step 7: Bake the pie on the middle rack for 45–55 minutes, or until the pie is almost set. The outer edges should start to puff up while the center remains slightly wobbly. The pie should reach an internal temperature above 180ºF.
Step 8: Transfer the pie to a wire rack to cool. Once cooled, refrigerate for at least 6 hours to allow the filling to firm up before serving.

Tips & Variations

Use a spelt pie crust for a nutty flavor and a tender texture, or substitute with a classic all-butter crust if preferred.
Blind bake the crust thoroughly to prevent a soggy bottom.
Add a splash of vanilla extract or a tablespoon of bourbon to the filling for extra depth.
Serve with whipped cream or a scoop of vanilla ice cream for a delightful contrast.

Storage

Store the pie covered in the refrigerator for up to 4 days. Reheat slices gently in a low oven to warm through without melting the filling, or enjoy chilled for a firmer texture.

How to Serve

A pumpkin pie with a shiny, smooth, deep orange filling sits in a white pie plate. It has a thick golden-brown crust with a wavy, crimped edge that surrounds the pie. On top of the filling, there are ten small, light golden leaf-shaped crust decorations arranged in a semicircle on the right side. The background shows a white marbled surface, and a soft, brownish-pink striped cloth is placed to the right of the pie. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade apple butter for this pie?

Absolutely! Homemade apple butter works wonderfully and adds a personal touch to the pie’s flavor.

Is it necessary to blind bake the pie crust?

Yes, blind baking prevents the crust from becoming soggy once the filling is added and ensures a crisp, flaky base for the pie.