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Apple Butter Pie Recipe

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★★★★★

4.6 from 104 reviews

This Apple Butter Pie is a comforting and flavorful dessert featuring a spelt pie crust filled with a creamy, spiced apple butter custard. Baked to perfection, it’s a perfect fall treat that combines the sweetness of apple butter with warm spices and a rich, custardy filling.

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 spelt pie dough to an 11-inch circle. Carefully fit the pastry into a 9-inch pie plate, pressing it gently to adhere to 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.
  2. Preheat the oven and blind bake: Preheat your oven to 375ºF (190ºC) and place oven racks in the middle and lower positions. Remove the chilled pie crust from the freezer. Line the crust with a round piece of parchment paper and fill with pie weights (dry rice, beans, or lentils work well), pushing them toward the edges for even weight distribution.
  3. Bake the crust: Bake the crust on the lower rack for 20 minutes. Remove from the oven and carefully take out the parchment paper and pie weights. Return the crust to the oven and bake an additional 5 minutes to fully set the shell. Set aside to cool. Lower the 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, freshly grated nutmeg, coarse kosher salt, and a pinch of ground cloves until fully incorporated and smooth.
  5. Fill and bake the pie: Pour the prepared filling into the blind-baked pie crust, smoothing the top into an even layer. Place the pie on the middle rack and bake for 45 to 55 minutes. The pie is ready when the outer edges have puffed up and started to set but the center remains slightly wobbly. The internal temperature should reach above 180ºF (82ºC).
  6. Cool and chill: Transfer the pie to a wire rack to cool to room temperature. Once cool, refrigerate the pie for at least 6 hours to allow the filling to fully firm up before serving.

Notes

  • Using a spelt pie crust adds a nutty flavor and a slightly different texture than traditional wheat crust.
  • Blind baking the crust ensures it stays crisp and prevents it from getting soggy once the filling is added.
  • Be sure to chill the pie thoroughly in the refrigerator after baking to let the custard set properly.
  • Pie weights can be reused multiple times if stored properly.
  • For the best flavor, use a high-quality prepared apple butter or homemade if available.

Keywords: Apple Butter Pie, fall dessert, spiced pie, custard pie, apple pie variation, spelt crust

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