Print

Apple Butter Pie Recipe

Print Recipe

★★★★★

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.

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 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.
  2. Preheat Oven: Preheat your oven to 375ºF and position the oven racks in the middle and lower positions.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://zestywithzane.com/apple-butter-pie-recipe/