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Apple Butter Pie Recipe

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4 from 2 reviews

  • Author: Chef
  • Total Time: 1 hour 35 minutes plus 6 hours chilling
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Apple Butter Pie features a flaky spelt pie crust filled with a creamy, spiced apple butter custard. The filling combines prepared apple butter, heavy cream, eggs, brown sugar, and warm spices like cinnamon, nutmeg, and cloves, baked to a tender, slightly wobbly set texture. Chilling the pie overnight allows the custard to firm up perfectly, creating a luscious dessert ideal for fall or any occasion that calls for a comforting apple treat.

Ingredients

Pie Crust

  • 1 (9-inch) spelt pie crust

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, pressing it firmly into the sides and bottom. Crimp the edges as desired and prick the bottom all over with a fork to release steam during baking. Place the pie in the freezer for 15 minutes to chill the dough.
  2. Preheat Oven: Set your oven to 375ºF and position the racks in the middle and lower slots for even baking.
  3. Blind Bake the Pie Shell: Remove the pie shell from the freezer. Line it with a round piece of parchment paper, then add pie weights (such as dry rice, beans, or lentils), pushing them toward the edges to prevent puffing. Bake on the lower rack for 20 minutes.
  4. Continue Blind Baking: Remove the pie from the oven, carefully lift out the parchment and weights, and bake for an additional 5 minutes to set the crust. Set aside to cool while lowering the oven temperature to 325ºF.
  5. Mix the Filling: In a large bowl, whisk together the prepared apple butter, heavy cream, eggs, brown sugar, ground cinnamon, freshly grated nutmeg, coarse kosher salt, and a pinch of ground cloves until smooth and fully combined.
  6. Fill and Bake the Pie: Pour the filling carefully 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 is mostly set—edges puffed up and the center slightly wobbly—and the internal temperature reaches above 180ºF.
  7. Cool and Chill: Transfer the pie to a wire rack to cool to room temperature. Then refrigerate for at least 6 hours to allow the filling to firm up completely before serving.

Notes

  • Using spelt flour for the crust adds a nutty flavor and a tender texture compared to traditional wheat flour.
  • Blind baking the crust prevents a soggy bottom from the moist filling.
  • Ensure the pie reaches an internal temperature above 180ºF to properly set the custard filling.
  • Chilling the pie for several hours or overnight ensures the custard firms up for clean slices.
  • Apple butter can be homemade or store-bought; choose a variety without added spices if you want to control the flavor balance.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saracooking.com/apple-butter-pie-recipe-2/