Apple Butter Pie Recipe

Introduction

Apple Butter Pie is a rich and creamy dessert that combines the warm flavors of spiced apple butter with a delicate custard filling. This comforting pie is perfect for fall gatherings or any time you want a cozy treat.

Ingredients

• 1 (9-inch) spelt pie crust (see notes below)
• 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. 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, then prick the bottom all over with a fork to allow steam to escape. Place the pie in the freezer for 15 minutes to chill the dough.
2. Step 2: Preheat the oven to 375ºF and position racks in the middle and lower positions.
3. Step 3: Remove the 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 toward the edges. Bake on the lower rack for 20 minutes.
4. Step 4: Carefully remove the pie from the oven, remove the parchment and weights, then bake for an additional 5 minutes. Set aside and lower the oven temperature to 325ºF.
5. Step 5: In a large bowl, whisk together apple butter, heavy cream, eggs, brown sugar, cinnamon, nutmeg, salt, and ground cloves until fully combined.
6. Step 6: Pour the filling carefully into the blind-baked pie shell and smooth the surface evenly.
7. Step 7: Bake the pie on the middle rack for 45-55 minutes, or until the pie reaches 180ºF and the edges have puffed up while the center is still slightly wobbly.
8. Step 8: Transfer the pie to a wire rack to cool. Once cooled, refrigerate for at least 6 hours to allow the filling to firm up before serving.

Tips & Variations

• For a gluten-free version, substitute the spelt crust with your favorite gluten-free pie crust.
• Use fresh grated nutmeg rather than pre-ground for a more vibrant spice flavor.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the dessert experience.
• If you don’t have pie weights, dry rice or beans work well to keep the crust from puffing.

Storage

Store apple butter pie covered in the refrigerator for up to 4 days. For best texture, allow the pie to come to room temperature before serving or enjoy it chilled. Leftover pie can be reheated gently in a low oven (about 300ºF) for 10 minutes, but it is best served cool.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned apple butter for this pie?

Yes, prepared apple butter from a jar works perfectly and is a convenient option for this recipe. Just make sure it has a smooth texture without added chunks.

How do I know when the pie is done baking?

The pie is done when the outer edges have puffed slightly, the center is still a bit wobbly, and the internal temperature reaches about 180ºF. The center will firm up as the pie cools and chills in the fridge.

Apple Butter Pie Recipe

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★★★★★

4.9 from 75 reviews

This Apple Butter Pie is a rich and creamy dessert combining the deep, spiced flavors of apple butter with a smooth custard filling set in a flaky spelt pie crust. Perfectly balanced with warm spices like cinnamon, nutmeg, and cloves, this pie offers a comforting and elegant treat, ideal for seasonal celebrations or cozy gatherings.

• Author: Joe
• Prep Time: 25 minutes
• Cook Time: 1 hour
• Total Time: 7 hours 25 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 spelt pie dough to an 11-inch circle and gently fit it into a 9-inch pie plate, pressing it firmly into the sides and bottom. Crimp the edges for a decorative finish. Prick the bottom all over with a fork to allow steam to escape during baking. Chill the pie dough in the freezer for 15 minutes.
2. Blind Bake the Crust: Preheat the oven to 375ºF and position racks in the middle and lower thirds. Remove the pie shell from the freezer, line with parchment paper, and fill with pie weights such as dry rice, beans, or lentils, pushing them to the edges. Bake on the lower rack for 20 minutes. Remove the parchment and weights carefully and bake another 5 minutes to slightly brown the crust. Set aside and lower the oven temperature to 325ºF.
3. Mix the Filling: In a large bowl, whisk together the apple butter, heavy cream, eggs, brown sugar, cinnamon, nutmeg, kosher salt, and ground cloves until the mixture is smooth and fully combined.
4. Fill and Bake the Pie: Pour the prepared filling evenly into the blind-baked pie crust, smoothing the top. Bake the pie on the middle rack at 325ºF for 45 to 55 minutes. The pie is done when the edges have puffed up and set, but the center remains slightly wobbly and the internal temperature reaches above 180ºF.
5. Cool and Chill: Transfer the 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

• A spelt pie crust offers a nutty flavor and is a good alternative to traditional wheat crust.
• For blind baking, use pie weights like dry rice, beans, or lentils to prevent the crust from shrinking or bubbling.
• Refrigerating the pie after baking ensures the filling sets perfectly, resulting in clean slices.
• To serve, consider topping with whipped cream or a scoop of vanilla ice cream for extra indulgence.

Keywords: Apple Butter Pie, spelt pie crust, fall dessert, creamy pie, autumn pie, apple butter dessert, custard pie, spiced pie