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Apple Butter Pie Recipe

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5 from 20 reviews

This Apple Butter Pie is a luscious and comforting dessert featuring a spelt pie crust filled with a creamy, spiced apple butter custard. The pie is blind-baked to perfection before being filled and baked again until set, then chilled to develop rich flavors and a firm texture, making it an ideal treat for fall or any time you crave a deliciously smooth apple-flavored dessert.

Ingredients

Pie Crust

  • 1 (9-inch) spelt pie crust

Filling

  • 1 ¾ cups (470 grams) 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 spelt pie dough to an 11-inch circle. Fit it into a 9-inch pie plate, pressing it firmly against the sides and bottom. Crimp the edges as desired, then 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.
  2. Preheat the Oven: Heat your oven to 375ºF and place racks in the middle and lower positions to prepare for blind baking.
  3. Blind Bake the Crust: 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 or beans, pressing them to the edges. Bake on the lower rack for 20 minutes. Remove the parchment and weights carefully, then bake for an additional 5 minutes. Set aside.
  4. Reduce Oven Temperature: Lower the oven temperature to 325ºF to prepare for baking the filled pie.
  5. Mix the Filling: In a large bowl, whisk together the apple butter, heavy cream, eggs, brown sugar, ground cinnamon, freshly grated nutmeg, kosher salt, and ground cloves until fully combined.
  6. Fill and Bake the Pie: Pour the filling carefully into the blind-baked crust, smoothing it into an even layer. Bake on the middle rack for 55 minutes or until the pie reaches above 180ºF and the edges start to puff up while the center remains slightly wobbly.
  7. Cool and Chill: Transfer the baked pie to a wire rack to cool to room temperature. Once cooled, place in the refrigerator for at least 6 hours to firm up the filling before serving.

Notes

  • Use a spelt pie crust for a nutty flavor and better digestion, or substitute with your favorite pie crust if unavailable.
  • Blind baking helps prevent a soggy crust by pre-cooking it before adding the filling.
  • Pie weights can be substituted with dried beans or lentils if you don't have specific pie weights.
  • The pie needs to chill for at least 6 hours to fully set and develop the best texture, though it can be left overnight.
  • To test doneness, the pie's center should still wobble slightly but have an internal temperature above 180ºF.
  • For extra flavor, consider adding a splash of vanilla extract to the filling mixture.

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