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Apple Butter Pie Recipe

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★★★★★

4.9 from 100 reviews

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.

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 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

Find it online: https://cookwithyana.com/apple-butter-pie-recipe-2/