Description
This Apple Butter Pie features a spelt pie crust filled with a creamy, spiced apple butter custard, offering a cozy blend of autumn flavors. The pie is baked to perfection with a silky texture that sets after chilling, making it a delightful dessert for fall or any occasion.
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
- Prepare Pie Dough: Roll out the pie dough to an 11-inch circle and fit it into a 9-inch pie plate, pressing it firmly into the sides and bottom. Crimp the edges as desired, then prick the bottom with a fork to allow steam to escape during baking. Chill the pie crust in the freezer for 15 minutes to firm it up.
- Preheat Oven: Set the oven temperature to 375ºF and position the oven racks in the middle and lower positions to facilitate even baking.
- Blind Bake Pie Shell: Remove the chilled pie shell from the freezer, line it with a round piece of parchment paper, and fill with pie weights (such as dry rice, beans, or lentils), ensuring the weights reach the edges. This prevents the crust from puffing.
- Bake and Remove Weights: Bake the crust on the lower oven rack for 20 minutes. Carefully remove the parchment paper and pie weights, then bake the crust for an additional 5 minutes on the same rack. Remove from oven and set aside. Lower the oven temperature to 325ºF for the filling bake.
- Make Filling: In a large bowl, whisk together apple butter, heavy cream, eggs, brown sugar, ground cinnamon, freshly grated nutmeg, kosher salt, and ground cloves until smooth and fully combined.
- Fill Pie and Bake: Pour the custard filling carefully into the pre-baked pie shell, smoothing it into an even layer. Bake the pie on the middle oven rack for 45 to 55 minutes, until the edges have puffed and the center is just slightly wobbly but the internal temperature reaches above 180ºF.
- 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 fully set before serving.
Notes
- A chilled pie dough helps in achieving a crisp crust.
- Blind baking the crust prevents it from becoming soggy when filled.
- Using pie weights or substitutes like dry beans helps keep the crust flat during pre-baking.
- Do not overbake the filling; it should be slightly wobbly in the center when taken out of the oven as it continues to set while cooling.
- The pie tastes best after chilling, as this allows the custard to firm up properly.
- Use a thermometer to check the internal temperature for perfect doneness.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American