Introduction

Apple Butter Pie is a cozy and comforting dessert that showcases the rich, spiced flavor of apple butter in a creamy custard filling. Encased in a flaky spelt crust, this pie is perfect for fall gatherings or anytime you crave a sweet and warming treat.

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 all over with a fork to allow steam to escape. Place the pie in the freezer for 15 minutes to chill.
Step 2: Preheat the oven to 375ºF and position oven racks in the middle and lower positions.
Step 3: Remove the chilled 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 to the edges.
Step 4: Bake on the lower rack for 20 minutes. Remove from oven, lift off the parchment and weights carefully, then bake for another 5 minutes. Set aside. Lower the oven temperature to 325ºF.
Step 5: In a large bowl, whisk together the apple butter, heavy cream, eggs, brown sugar, cinnamon, nutmeg, salt, and ground cloves until smooth and fully combined. Pour the filling into the baked pie shell and smooth the top evenly.
Step 6: Bake on the middle rack for 45 to 55 minutes, or until the edges have puffed up and the center is almost set but still slightly wobbly. The internal temperature should reach above 180ºF.
Step 7: Transfer the pie to a wire rack to cool, then refrigerate for at least 6 hours to allow it to firm up before serving.

Tips & Variations

Use a spelt crust for a nutty flavor and better digestion, or substitute with a classic all-purpose pie crust if preferred.
Blind bake the crust thoroughly to avoid a soggy bottom when pouring in the custard filling.
Add a splash of vanilla extract or a bit of ground ginger to the filling for extra warmth and complexity.
Serve with whipped cream or a scoop of vanilla ice cream for added indulgence.

Storage

Store the pie in the refrigerator, covered tightly, for up to 4 days. For best texture and flavor, let it sit at room temperature for about 15 minutes before serving. Reheat slices gently in a low oven if desired, but it is delicious served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade apple butter for this pie?

Yes, homemade apple butter works wonderfully and can add a fresh, personal touch to the pie’s flavor. Just ensure it has a similar thick consistency to store-bought.

What if I don’t have pie weights for blind baking?

If you don’t have pie weights, you can use dried beans, rice, or lentils to weigh down the crust. Alternatively, you can carefully bake the crust without weights, but watch closely to prevent puffing or shrinking.

Apple Butter Pie Recipe

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4.7 from 140 reviews

This Apple Butter Pie features a spiced, creamy filling made from apple butter, heavy cream, and warm spices baked in a flaky spelt pie crust. The pie is blind-baked to ensure a crisp crust and then filled and baked until just set, resulting in a luxuriously smooth texture with an inviting aroma of cinnamon, nutmeg, and cloves. Perfect for a cozy dessert or holiday treat.

Author: Lena
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 7 hours 20 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Pie Crust

1 (9-inch) spelt pie crust

Filling

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

Prepare the pie crust: Roll out the spelt pie dough to an 11-inch circle. Fit it carefully into a 9-inch pie plate, pressing into the sides and bottom, then crimp the edges as desired. Prick the bottom all over with a fork for steam to escape during baking. Chill the prepared pie shell in the freezer for 15 minutes.
Preheat the oven: Set the oven temperature to 375ºF and arrange racks in the middle and lower positions to prepare for blind baking.
Blind bake the crust: Remove the pie shell from the freezer and line it with parchment paper. Fill with pie weights such as dry rice, beans, or lentils, making sure the weights reach the edges. Bake on the lower rack for 20 minutes.
Finish blind baking: Remove pie from oven, carefully take away parchment paper and weights. Return to oven and bake for an additional 5 minutes to dry out the crust. Remove and set aside. Reduce oven temperature to 325ºF.
Make the filling: In a large bowl, whisk together apple butter, heavy cream, eggs, brown sugar, cinnamon, nutmeg, salt, and cloves until smooth and fully combined.
Fill and bake the pie: Pour the filling evenly into the blind-baked pie crust. Bake the pie on the middle rack for 45-55 minutes, or until the edges puff up and the center is slightly wobbly but reaches an internal temperature above 180ºF.
Cool and chill: Transfer the pie to a wire rack and allow it to cool at room temperature. Then refrigerate the pie for at least 6 hours to allow the filling to fully set and firm up before serving.

Notes

Use dry rice, beans, or lentils as pie weights to prevent the crust from puffing up during blind baking.
Chilling the pie dough before blind baking helps prevent shrinkage and keeps the crust crisp.
The pie must be refrigerated for several hours or overnight to set the filling thoroughly.
Spelt flour is used for the crust, offering a nuttier flavor and a healthier alternative to all-purpose flour.

Keywords: Apple Butter Pie, Spelt Pie Crust, Autumn Dessert, Warm Spiced Pie, Creamy Pie Filling, Holiday Pie