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Apple Butter Pie Recipe

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★★★★★

4.4 from 83 reviews

This Apple Butter Pie features a spiced, creamy filling made with apple butter, cinnamon, nutmeg, and cloves, baked in a flaky spelt pie crust. The pie is blind-baked before filling, then baked until just set and chilled to perfection, offering a rich and flavorful dessert perfect for fall and holiday gatherings.

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

  1. Prepare the pie crust: Roll out the spelt pie dough to an 11-inch circle. Fit it into a 9-inch pie plate, ensuring it is pressed firmly into the sides and bottom. Crimp the edges as desired. Prick the bottom with a fork to allow steam to escape during baking. Place the pie in the freezer for 15 minutes to chill.
  2. Blind bake the crust: Preheat the oven to 375ºF (190ºC) and position racks in the middle and lower levels. Remove the chilled pie shell from the freezer, line it with a round piece of parchment paper, and add pie weights (such as dry rice, beans, or lentils) pressing them to the edges. Bake on the lower rack for 20 minutes, then carefully remove the parchment and weights. Return the crust to the oven for an additional 5 minutes to fully bake. Remove and set aside. Lower the oven temperature to 325ºF (163ºC).
  3. Make the filling: In a large bowl, whisk together the apple butter, heavy cream, eggs, brown sugar, ground cinnamon, freshly grated nutmeg, kosher salt, and a pinch of ground cloves until completely combined.
  4. Fill and bake the pie: Pour the filling carefully into the pre-baked pie crust, smoothing the top evenly. Bake the pie on the middle rack at 325ºF for 45 to 55 minutes, until the edges puff up and the center is just set but still slightly wobbly, and the internal temperature reaches above 180ºF (82ºC).
  5. Cool and chill: Transfer the pie to a wire rack to cool. Once at room temperature, refrigerate the pie for at least 6 hours to allow it to fully firm up before serving.

Notes

  • Using a spelt pie crust adds a nutty, wholesome flavor and is a great alternative to traditional wheat crusts. If unavailable, a regular all-purpose crust can be used.
  • Blind baking the crust prevents it from becoming soggy once the filling is added.
  • Pie weights can be substituted with dry rice, beans, or lentils to keep the crust from puffing up during blind baking.
  • Chilling the pie after baking helps the filling to set perfectly, providing clean slices when served.
  • Store leftovers covered in the refrigerator for up to 3 days.

Keywords: apple butter pie, spelt crust pie, autumn dessert, baked apple pie, creamy apple pie

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