Introduction

Apple Butter Pie is a comforting twist on a classic dessert, featuring a spiced apple butter filling set in a flaky spelt crust. This custard-style pie is creamy, warmly scented with cinnamon and nutmeg, and perfect for cozy gatherings or holiday treats.

A pumpkin pie with a golden brown, crimped edge crust sits on a white plate. The smooth, rich brown pumpkin filling inside is glossy with a subtle swirl texture. On the top right half of the pie are ten small, light golden leaf-shaped pastry decorations arranged in a loose crescent pattern. A soft, brown and white striped cloth is casually placed on the white marbled surface next to the pie. photo taken with an iphone --ar 4:5 --v 7

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 it into a 9-inch pie plate, pressing the pastry into the sides and bottom. Crimp the edges as desired and 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.
Step 2: Preheat the oven to 375ºF and position oven racks in the middle and lower spots.
Step 3: Remove the pie shell from the freezer. Line it with a round piece of parchment paper and add pie weights (dry rice, beans, or lentils work well), pushing them to the edges.
Step 4: Bake for 20 minutes on the lower rack. Then remove the parchment and weights carefully, and bake for another 5 minutes. Set the crust aside and lower the oven temperature to 325ºF.
Step 5: In a large bowl, whisk together apple butter, heavy cream, eggs, brown sugar, cinnamon, nutmeg, salt, and cloves until fully combined.
Step 6: Pour the filling into the pre-baked pie shell, smoothing it evenly.
Step 7: Bake on the middle rack for 45–55 minutes, or until the edges puff up and the center is slightly wobbly, reaching an internal temperature above 180ºF.
Step 8: Transfer the pie to a wire rack to cool, then refrigerate for at least 6 hours to let it firm up before serving.

Tips & Variations

Use prepared apple butter for convenience or make your own for deeper flavor and texture.
Spelt crust adds a nutty taste, but you can substitute with regular pie crust if preferred.
Add a splash of vanilla extract to the filling for extra warmth and aroma.
For a festive touch, sprinkle a little coarse sugar on the crust edges before baking for a subtle crunch.

Storage

Store the pie covered in the refrigerator for up to 4 days. Since this pie is custard-based, refrigeration is important to maintain freshness and texture. When ready to serve, you can enjoy it chilled or let it sit at room temperature for 15–20 minutes. Reheating is generally not recommended as it may affect the custard’s consistency.

How to Serve

A single slice of pumpkin pie sits on a white plate with a subtle geometric pattern. The pie has three distinct layers: a thin, light brown, crumbly crust at the bottom; a thick, smooth, medium brown pumpkin filling in the middle; and a dollop of white whipped cream on top, slightly swirled and soft in texture. The edges of the pie crust are crimped and golden brown. A silver fork lies next to the pie slice on the plate. In the background, a full pumpkin pie with a similar crust can be seen in a white pie dish, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pie crust?

Yes, you can use a traditional all-purpose flour crust or a gluten-free alternative if preferred. Just ensure it is blind baked properly to avoid a soggy bottom.

Is apple butter the same as apple sauce?

No, apple butter is more concentrated and spiced compared to apple sauce. It has a thicker, smoother texture and richer flavor, which makes it ideal for this pie filling.