Description

This Apple Butter Pie recipe features a spelt pie crust filled with a rich and creamy mixture of apple butter, heavy cream, eggs, and warm spices. Baked until the edges are puffed and the center is just set, this dessert offers a delightful blend of sweet, spiced apple flavor with a luscious custard texture, perfect for fall or any time you crave a comforting pie.

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

Prepare the Pie Dough: Roll out the pie dough to an 11-inch circle. Fit the pastry into a 9-inch pie plate, ensuring the dough presses into the sides and bottom. Crimp the edges as desired. Prick the bottom all over with a fork to allow steam to escape during baking. Place the pie shell in the freezer for 15 minutes to chill the dough.
Preheat Oven: Set the oven to 375ºF (190ºC) and position racks in the middle and lower slots.
Blind Bake the Pie Shell: Remove the pie shell from the freezer. Line it with parchment paper and add pie weights (dry rice, beans, or lentils recommended), pushing the weights to the edges to prevent shrinking.
Bake Pie Shell: Bake on the lower oven rack for 20 minutes. Remove from oven and carefully take out the parchment paper and pie weights. Return the shell to oven and bake an additional 5 minutes. Set aside to cool slightly. Lower the oven temperature to 325ºF (163ºC).
Mix Filling Ingredients: In a large bowl, whisk together apple butter, heavy cream, eggs, brown sugar, ground cinnamon, freshly grated nutmeg, coarse kosher salt, and ground cloves until well combined.
Fill and Bake Pie: Pour the filling into the blind-baked crust, smoothing into an even layer. Bake on the middle rack for 45-55 minutes until the edges are puffed and the center is slightly wobbly, with an internal temperature above 180ºF (82ºC).
Cool and Chill: Transfer the pie to a wire rack to cool. Once cooled, refrigerate for at least 6 hours to fully set and firm up before serving.

Notes

Using spelt flour for the pie crust adds a nutty flavor and is a nutritious alternative to traditional wheat flour.
Blind baking the crust prevents a soggy bottom and ensures it stays crisp under the creamy filling.
Pie weights such as dry rice or beans can be reused for blind baking in future recipes.
The pie is best served chilled after refrigeration for a firm and custardy texture.
Check the pie temperature with a kitchen thermometer to avoid overbaking and cracking.

Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Apple Butter Pie, spelt pie crust, autumn dessert, creamy pie, apple pie alternative, baked custard pie, holiday dessert