Introduction

Apple Butter Pie offers a rich and comforting twist on traditional apple desserts, combining the deep flavors of spiced apple butter with a creamy custard filling. This pie is perfect for fall gatherings or any time you want a cozy treat that’s both smooth and full of warm spice.

A round pie with a golden-brown crust and a smooth, light brown filling takes up the whole white plate. The crust has a crimped edge that waves gently around the pie. On top of the filling, there are eight small, decorative leaf shapes made from dough, arranged in a curved line from the upper right center toward the bottom center. Each leaf has fine lines that look like veins. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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. Fit the pastry into a 9-inch pie plate, pressing it into the sides and bottom. Crimp the edges as desired. 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.
Step 2: Preheat the oven to 375ºF and position your 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, then add pie weights such as dry rice, beans, or lentils, pushing them toward the edges.
Step 4: Bake the shell on the lower oven rack for 20 minutes. Remove from the oven, carefully lift out the parchment and weights, then return the shell to the oven for another 5 minutes. Set aside. Lower the oven temperature to 325ºF.
Step 5: In a large bowl, whisk together apple butter, heavy cream, eggs, brown sugar, cinnamon, nutmeg, salt, and cloves until fully combined. Pour the filling carefully into the blind-baked pie shell and smooth the surface evenly.
Step 6: Bake the pie on the middle rack for 45-55 minutes, until the edges have puffed and the center is slightly wobbly but the internal temperature reaches above 180ºF.
Step 7: Transfer the pie to a wire rack to cool. Once cooled, refrigerate for at least 6 hours to allow the filling to firm up completely before serving.

Tips & Variations

Use a spelt crust for a nutty flavor, or substitute with your favorite pie dough recipe for a different texture.
If you don’t have pie weights, dry rice or dried beans work perfectly for blind baking.
For extra depth, add a tablespoon of bourbon or vanilla extract to the filling.
Serve with a dollop of whipped cream or vanilla ice cream for a delightful contrast.

Storage

Store the pie covered in the refrigerator for up to 4 days. Reheat individual slices gently in a microwave for about 15 seconds, or enjoy cold as a custard-like dessert. Avoid leaving the pie at room temperature for extended periods due to the egg-based filling.

How to Serve

A round pumpkin pie with a smooth, rich orange filling sits in a white pie dish. The crust is golden brown and crimped around the edges neatly. On the pie's surface, there are eight small pie crust leaves with detailed veins, arranged in a curved line from the middle right edge toward the center. The filling has soft swirls on top, giving it a creamy texture. The whole scene is set against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie crust from scratch?

Absolutely! You can use your preferred pie crust recipe, whether traditional butter crust or a spelt-based dough as suggested. Just be sure to blind bake it to prevent a soggy bottom.

Is it possible to use homemade apple butter for this pie?

Yes, homemade apple butter works wonderfully and adds a personal touch to the pie. Just ensure it’s well-spiced and smooth for the best texture in the filling.