Introduction

Apple Butter Pie is a luscious dessert that highlights the deep, spiced flavors of apple butter in a creamy custard filling. Wrapped in a flaky spelt crust, this pie is perfect for cozy fall gatherings or any time you want a comforting treat.

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 and fit it into a 9-inch pie plate. Press the pastry firmly into the sides and bottom, then crimp the edges as you like. Prick the bottom of the dough all over with a fork to allow steam to escape. Chill the pie in the freezer for 15 minutes.
Step 2: Preheat your oven to 375ºF and arrange the oven racks in the middle and lower positions.
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, pressing them toward the edges of the crust.
Step 4: Bake the crust on the lower rack for 20 minutes. Then, carefully remove the parchment paper and pie weights, and bake for another 5 minutes. Set the crust aside and reduce the oven temperature to 325ºF.
Step 5: In a large bowl, whisk together the apple butter, heavy cream, eggs, brown sugar, cinnamon, nutmeg, salt, and ground cloves until fully combined. Pour the filling into the prebaked pie shell and smooth out the surface.
Step 6: Bake the pie on the middle rack for 45-55 minutes, or until the edges puff up and the center is slightly wobbly, reaching an internal temperature over 180ºF.
Step 7: Transfer the pie to a wire rack to cool, then refrigerate for at least 6 hours to allow it to firm up before serving.

Tips & Variations

For a gluten-free option, substitute the spelt crust with a gluten-free pie crust recipe.
Use homemade apple butter for a richer, more personalized flavor.
Serve with a dollop of whipped cream or vanilla ice cream for extra indulgence.

Storage

Store the pie covered in the refrigerator for up to 4 days. Reheat slices gently in a low oven or enjoy cold. The flavors deepen over time, making it a great make-ahead dessert.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pie crust instead of spelt?

Yes, you can substitute a traditional all-purpose pie crust if you prefer or if spelt flour isn’t available. The texture will be slightly different but still delicious.

Is it okay if the pie center is still a bit wobbly when I take it out of the oven?

Yes, the center will continue to set as the pie cools and chills in the fridge. Removing it too early can result in a runny filling, so trust the slight wobble for best results.

Apple Butter Pie Recipe

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★★★★★

4.8 from 84 reviews

This delicious Apple Butter Pie combines the rich, spiced flavors of apple butter with a creamy custard filling baked in a flaky spelt pie crust. This dessert is perfect for fall gatherings or any time you want a comforting, flavorful pie with warm notes of cinnamon, nutmeg, and cloves.

Author: Zane
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 7 hours 25 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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

Prepare Pie Dough: Roll out the pie dough to an 11-inch circle. Fit the pastry into a 9-inch pie plate, pressing the dough into the sides and bottom. Crimp the edges as desired and prick the bottom of the dough all over with a fork to let steam escape during baking. Place the pie in the freezer for 15 minutes to chill the dough.
Preheat Oven: Preheat your oven to 375ºF and position the oven racks in the middle and lower positions.
Blind Bake Pie Shell: Remove the pie shell from the freezer. Line it with parchment paper and add pie weights such as dry rice, beans, or lentils, making sure to push the weights to the edges for even baking.
Bake and Remove Weights: Bake the crust for 20 minutes on the lower rack. Then carefully remove the parchment paper and pie weights, and bake for an additional 5 minutes to set the crust. Set aside and lower the oven temperature to 325ºF.
Mix 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 Pie: Pour the filling into the blind-baked pie shell, smoothing it into an even layer. Bake on the middle rack for 45-55 minutes, or until the pie reaches an internal temperature above 180ºF and the outer edges are puffy and set, while the center is slightly wobbly.
Cool and Chill: Transfer the pie to a wire rack to cool. Once cooled, place the pie in the refrigerator for at least 6 hours to fully firm up before serving.

Notes

Spelt flour produces a more earthy, nutty crust. You can use regular all-purpose pie crust if preferred.
Blind baking the crust prevents it from becoming soggy when adding the custard filling.
Use an instant-read thermometer to ensure the pie filling reaches the appropriate temperature for perfect doneness.
This pie is best served chilled after refrigeration to allow the filling to set fully.

Keywords: Apple Butter Pie, Spiced Pie, Fall Dessert, Custard Pie, Homemade Pie, Apple Butter Recipe