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Apple Butter Pie Recipe

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★★★★★

4.5 from 72 reviews

This Apple Butter Pie features a spelt pie crust filled with a luscious blend of apple butter, cream, eggs, and warm spices like cinnamon, nutmeg, and cloves. Baked to a creamy custard-like texture with a perfectly crisp crust, this pie offers a cozy and flavorful dessert perfect for fall or any time you crave a comforting treat.

Ingredients

Scale

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. Fit the pastry into a 9-inch pie plate, pressing into the sides and bottom evenly. Crimp the edges as desired to create a decorative border. Prick the bottom and sides of the dough all over with a fork to allow steam to escape during baking. Place the pie plate in the freezer for 15 minutes to chill the dough thoroughly.
  2. Blind Bake the Pie Crust: Preheat your oven to 375ºF (190ºC) and position the oven racks in the middle and lower positions. Remove the chilled pie crust from the freezer. Line it with a round piece of parchment paper, then fill with pie weights (dry rice, beans, or lentils work well). Ensure the weights are pushed to the edges to keep the crust in shape. Bake for 20 minutes on the lower rack to set the crust, then carefully remove parchment and weights. Return the crust to the oven and bake for an additional 5 minutes to lightly brown. Remove from the oven and set aside. Lower the oven temperature to 325ºF (163ºC).
  3. Mix the Filling: In a large bowl, whisk together the prepared apple butter, heavy cream, eggs, brown sugar, ground cinnamon, freshly grated nutmeg, kosher salt, and ground cloves until the mixture is smooth and fully combined.
  4. Assemble and Bake the Pie: Pour the apple butter filling carefully into the warm, blind-baked pie shell. Smooth the top into an even layer. Place the pie on the middle oven rack and bake for 45 to 55 minutes, or until the outer edges of the filling have puffed slightly and the center is just set but still has slight wobble. An internal temperature above 180ºF (82ºC) indicates doneness.
  5. Cool and Chill: Transfer the pie to a wire rack and allow it to cool to room temperature. Once cooled, place the pie in the refrigerator for at least 6 hours to fully firm up the custard-like filling before serving.

Notes

  • A spelt pie crust adds a nutty flavor and is a great alternative to traditional wheat crust. You can substitute with your favorite pie dough if preferred.
  • Pie weights can be dry rice, beans, or lentils to prevent the crust from puffing during blind baking.
  • Ensure the pie is chilled for at least 6 hours overnight for the best texture before slicing.
  • Use prepared apple butter for convenience, or make your own for a more personalized flavor.

Keywords: apple butter pie, spelt crust, baked custard pie, fall dessert, apple pie alternative, creamy apple pie

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