Apple Butter Pie Recipe

Introduction

Apple Butter Pie is a cozy and flavorful dessert that perfectly captures the essence of autumn. With its rich apple butter filling and creamy custard texture, this pie offers a unique twist on traditional fruit pies. It’s an ideal treat for holiday gatherings or a comforting weekend dessert.

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

1. Step 1: Roll out the pie dough to an 11-inch circle. Fit the pastry into a 9-inch pie plate, pressing it firmly 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, then place the pie in the freezer for 15 minutes to chill.
2. Step 2: Preheat your oven to 375ºF and arrange oven racks in the middle and lower positions.
3. Step 3: Remove the pie shell from the freezer. Line it with a round piece of parchment paper, then add pie weights such as dry rice, beans, or lentils, pressing them towards the edges.
4. Step 4: Bake the shell on the lower rack for 20 minutes. Remove from oven, carefully take out the parchment and weights, then return the shell to the oven to bake for another 5 minutes. Set aside. Lower oven temperature to 325ºF.
5. Step 5: In a large bowl, whisk together the apple butter, heavy cream, eggs, brown sugar, cinnamon, nutmeg, salt, and cloves until fully combined. Pour the filling carefully into the prepared pie shell and smooth the surface evenly.
6. Step 6: Bake the pie on the middle rack for 45-55 minutes. The pie is ready when the edges are puffed up but the center remains slightly wobbly and the internal temperature reaches above 180ºF.
7. Step 7: Transfer the pie to a wire rack to cool. After it cools, refrigerate for at least 6 hours to allow the filling to firm up before serving.

Tips & Variations

• For a more traditional pie crust, you can substitute the spelt crust with a regular all-purpose flour crust.
• Use homemade apple butter for a more intense and fresh flavor.
• Adding a splash of vanilla extract to the filling can enhance the sweetness and aroma.
• If you prefer a less spicy flavor, reduce the ground cloves and nutmeg slightly.

Storage

Store the pie covered in the refrigerator for up to 4 days. Because it contains a cream and egg custard filling, it’s best enjoyed chilled and should not be left out at room temperature for long periods. Reheat slices gently in a microwave if desired, but it’s delicious served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pie crust?

Yes, you can use your preferred pie crust, whether it’s traditional all-purpose, gluten-free, or store-bought. Just ensure it is blind-baked before adding the filling to avoid a soggy bottom.

Is it necessary to refrigerate the pie before serving?

Yes, refrigerating for at least 6 hours helps the filling set properly, making it easier to slice and enhancing the flavors.

Apple Butter Pie Recipe

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Apple Butter Pie is a smooth, spiced custard pie featuring rich apple butter folded into a blend of cream, eggs, and warming spices. With a flaky spelt crust and a perfectly baked custard filling that is set but still slightly wobbly in the middle, this dessert is ideal for autumn or any time you crave a comforting, flavorful pie with traditional fall spices like cinnamon, nutmeg, and cloves.

• Author: Yana
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 6 hours 80 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 into an 11-inch circle and fit it into a 9-inch pie plate, pressing it snugly into the sides and bottom. Crimp the edges as desired, then prick the bottom with a fork thoroughly to allow steam to escape during baking. Chill the prepared pie shell in the freezer for 15 minutes.
2. Preheat Oven. Set your oven to 375ºF (190ºC) and position the racks in the middle and lower slots to prepare for blind baking and baking the filling.
3. Blind Bake Pie Shell. Remove the chilled pie shell from the freezer and line it with parchment paper. Fill the lined shell with pie weights such as dry rice, beans, or lentils, making sure to distribute them evenly and push them to the edges.
4. Bake Pie Shell. Place the pie on the lower rack and bake for 20 minutes. Then carefully remove the parchment paper and weights and return the shell to the oven for another 5 minutes to finish baking the crust. Remove from oven and lower oven temperature to 325ºF (163ºC).
5. 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 the mixture is smooth and fully combined.
6. Fill and Bake Pie. Pour the filling carefully into the blind-baked pie shell and smooth into an even layer. Bake the pie on the middle oven rack for 45 to 55 minutes. It’s done when the outer edges are puffed up and set, but the center remains slightly wobbly and the internal temperature reaches above 180ºF (82ºC).
7. Cool and Chill. Transfer the pie to a wire rack to cool. Once cooled, 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 is a great alternative to traditional wheat crust.
• Blind baking with pie weights prevents the crust from puffing up and ensures a crisp bottom.
• Allowing the pie to chill in the refrigerator for at least 6 hours helps the custard set perfectly for clean slices.
• Apple butter can be homemade or store-bought – choose a high-quality, smooth apple butter for best flavor.
• If you don’t have pie weights, dried rice or beans work perfectly as a substitute.

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