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Apple Butter Pie Recipe

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4.2 from 12 reviews

This Apple Butter Pie combines the rich, spiced sweetness of homemade apple butter with a creamy custard filling baked in a flaky spelt pie crust. The pie features warm autumn flavors like cinnamon and cloves, and is baked until the edges puff and the center remains slightly wobbly before chilling to set. Perfect for fall desserts, this pie offers a comforting and unique twist on classic fruit pies.

Ingredients

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
  • ¼ teaspoon coarse kosher salt
  • Pinch ground cloves

Instructions

  1. Prepare the Pie Crust: Roll out the spelt pie dough into an 11-inch circle and fit it carefully into a 9-inch pie plate, pressing it gently to line the bottom and sides fully. Crimp the edges neatly, then prick the bottom with a fork to allow steam to escape during baking. Place the pie plate in the freezer for 15 minutes to chill the dough.
  2. Preheat the Oven: Set your oven to 375ºF and position the racks to the middle and lower levels.
  3. Blind Bake the Crust: Remove the chilled pie shell from the freezer, line it with a round piece of parchment paper, then fill with pie weights such as dry rice, beans, or lentils, making sure they reach the edges. This prevents the crust from puffing up during baking.
  4. Bake the Crust: Place the pie on the lower oven rack and bake for 20 minutes. Then carefully remove the parchment paper and weights, returning the crust to the oven for an additional 5 minutes to dry out the base. Remove and set aside. Lower the oven temperature to 325ºF for baking the filling.
  5. Prepare the Filling: In a large bowl, whisk together the apple butter, heavy cream, eggs, brown sugar, cinnamon, salt, and ground cloves until fully combined and smooth.
  6. Fill and Bake the Pie: Pour the filling mixture into the blind-baked pie shell, smoothing the top into an even layer. Bake on the middle rack at 325ºF for 45-55 minutes, or until the edges puff up and the filling is mostly set but the center is still slightly wobbly. The internal temperature should reach above 180ºF.
  7. Cool and Chill: Transfer the baked pie to a wire rack to cool to room temperature. Then refrigerate for at least 6 hours to allow the filling to fully firm up before serving.

Notes

  • Using a spelt pie crust adds a nutty, wholesome flavor and is a great alternative to traditional wheat crust.
  • If you don't have pie weights, dry rice, beans, or lentils work well for blind baking.
  • Make sure to chill the crust before blind baking to minimize shrinkage.
  • Apple butter can be homemade or store-bought; choose a flavorful, smooth variety for best results.
  • Chilling the pie for several hours ensures a clean slice and perfect texture.

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