Apple Butter Pie Recipe
This Apple Butter Pie features a rich, spiced apple butter custard baked in a flaky spelt crust. The creamy filling combines apple butter with warm spices and a touch of sweetness, resulting in a decadent dessert perfect for fall or any time you crave a comforting pie with a twist.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 7 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pie Crust
- 1 (9-inch) spelt pie crust
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
- Prepare the Pie Dough: Roll out the pie dough to an 11-inch circle and fit it into a 9-inch pie plate, pressing it into the sides and bottom. Crimp the edges as desired, then prick the bottom all over with a fork to allow steam to escape during baking. Place the pie crust in the freezer for 15 minutes to chill.
- Preheat Oven and Blind Bake Crust: Preheat your oven to 375ºF and position racks in the middle and lower sections. Remove the chilled pie crust from the freezer. Line it with parchment paper, then fill with pie weights such as dry rice, beans, or lentils, making sure they reach the edges.
- Bake the Crust: Place the pie on the lower oven rack and bake for 20 minutes. Carefully remove the pie weights and parchment paper, then return the crust to the oven for an additional 5 minutes to set. Remove from the oven and lower the temperature to 325ºF.
- Mix the Filling: In a large bowl, whisk together the apple butter, heavy cream, eggs, brown sugar, cinnamon, nutmeg, salt, and ground cloves until fully combined.
- Fill and Bake the Pie: Pour the filling into the pre-baked pie shell, smoothing it into an even layer. Bake on the middle oven rack for 45–55 minutes, or until the outer edges start to puff slightly and the center remains just a bit wobbly. The pie’s internal temperature should reach above 180ºF.
- Cool and Chill: Transfer the pie to a wire rack to cool. Once cooled, refrigerate the pie for at least 6 hours to allow it to fully firm up before serving.
Notes
- Using a spelt pie crust adds a nutty flavor and nuttier texture compared to traditional wheat crusts; you can substitute your preferred pie dough if needed.
- Blind baking the crust prevents a soggy bottom and ensures a crisp texture.
- Chilling the pie after baking helps the custard set properly for clean slices.
- Pie weights can be replaced with dry rice, beans, or lentils if you don’t have specialized weights.
Find it online: https://deliciousyum.com/apple-butter-pie-recipe/
