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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.

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

  1. 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.
  2. Preheat the oven: Set the oven temperature to 375ºF and arrange racks in the middle and lower positions to prepare for blind baking.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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