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Apple Butter Pie Recipe

Apple Butter Pie Recipe
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★★★★★

4.8 from 15 reviews

This Apple Butter Pie is a deliciously creamy and spicy dessert that combines the rich flavor of apple butter with a smooth custard filling baked in a flaky spelt pie crust. Perfect for autumn gatherings or any time you crave a comforting, flavorful pie with warm spices like 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 the pie crust: Roll out the pie dough to an 11-inch circle. Fit the pastry into a 9-inch pie plate, making sure to press the pastry into the sides and the bottom. Crimp the edges as desired. 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 let the pie dough chill.
  2. Preheat the oven: Preheat the oven to 375ºF and place oven racks in the middle and lower positions.
  3. Blind bake the crust: Remove the pie shell from the freezer. Line with a round piece of parchment paper, then add pie weights (such as dry rice, beans, or lentils), making sure to push the pie weights to the edges. Bake for 20 minutes on the lower rack, then remove from the oven and carefully remove the parchment and pie weights. Return to the oven and bake for an additional 5 minutes. Set aside until ready to use. Lower the oven temperature to 325ºF.
  4. Make the filling: Add all of the filling ingredients—apple butter, heavy cream, eggs, brown sugar, ground cinnamon, freshly grated nutmeg, coarse kosher salt, and ground cloves—to a large bowl and whisk together until fully combined.
  5. Fill and bake the pie: Carefully pour the filling into the blind-baked pie shell and smooth into an even layer. Bake the pie on the middle rack until the pie is almost set, with the outer edges having started to puff up but the center is still slightly wobbly. This should take 45-55 minutes or until the pie reaches a temperature above 180ºF.
  6. Cool and chill: Transfer the pie to a wire rack to cool. Once cooled, place it in the refrigerator for at least 6 hours to finish firming up before serving.

Notes

  • For the spelt pie crust, you can use a homemade or store-bought 9-inch spelt crust. Spelt flour is a nutritious ancient grain alternative to regular wheat flour, providing a slightly nutty flavor.
  • Blind baking the crust is essential to prevent it from becoming soggy when the filling is added.
  • Use prepared apple butter that is smooth and flavorful; homemade or high-quality store-bought works best.
  • Chilling the pie after baking helps the filling to fully set and improves slicing.
  • This pie is best served chilled or at room temperature.

Nutrition

Keywords: Apple Butter Pie, spiced pie, apple dessert, cream pie, fall pie recipe, cinnamon pie, nutmeg pie

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