Introduction

Apple Butter Pie is a cozy and comforting dessert that showcases the rich, spiced flavors of apple butter in a creamy custard filling. This pie is perfect for fall gatherings or any time you crave a warm, autumn-inspired treat.

A pumpkin pie sitting on a white plate, resting on a white marbled surface with a red and white striped cloth nearby. The pie has one layer of smooth, rich brown pumpkin filling with a shiny surface, topped with nine small, light golden pastry leaves arranged in a crescent shape on the right side. The crust is thick, golden brown, and crimped throughout the edge, giving it a wavy, textured look. 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 gently into the sides and bottom. Crimp the edges as desired. Prick the bottom of the dough all over with a fork to allow steam to escape. Freeze the pie shell for 15 minutes to chill.
Step 2: Preheat the oven to 375ºF and position two oven racks in the middle and lower positions.
Step 3: 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), pushing the weights toward the edges.
Step 4: Bake the pie shell on the lower rack for 20 minutes. Remove from the oven, carefully take off the parchment and weights, then return the shell to the oven for 5 more 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.
Step 6: Pour the filling carefully into the blind-baked pie shell, smoothing it into an even layer.
Step 7: Bake the pie on the middle rack for 45 to 55 minutes, until the edges have puffed and the center is slightly wobbly but cooked through. The internal temperature should exceed 180ºF.
Step 8: Transfer the pie to a wire rack to cool, then refrigerate for at least 6 hours to allow it to firm up before serving.

Tips & Variations

For a gluten-free option, substitute the spelt crust with your favorite gluten-free pie crust recipe.
Try adding toasted pecans or walnuts on top before baking for extra texture and flavor.
If you prefer a sweeter pie, increase brown sugar by 2 tablespoons.
Use a store-bought crust to save time without sacrificing flavor.

Storage

Store leftover pie covered in the refrigerator for up to 4 days. Reheat slices gently in the microwave or enjoy chilled. This pie also freezes well; wrap tightly and freeze up to 2 months. Thaw overnight in the refrigerator before serving.

How to Serve

The image shows a single slice of pumpkin pie on a white plate with a subtle geometric pattern. The pie slice has three visible layers: a thick, smooth, light brown pumpkin filling in the middle, a golden-brown flaky crust at the bottom and around the edge, and a dollop of white fluffy whipped cream placed on top near the wider end of the slice. There is a silver fork resting on the plate to the right of the pie slice. In the background, there is a slightly blurred whole pie in a white pie dish and another slice on a white plate, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular apple pie filling instead of apple butter?

Apple butter provides a smooth, concentrated flavor and texture that is key to this pie. Using apple pie filling will result in a different consistency and may be too wet for the custard filling.

How do I know when the pie is done baking?

The pie is done when the edges have puffed up and appear set, but the center still wobbles slightly when you gently shake the pan. An internal temperature above 180ºF confirms it’s cooked through.