Description
This Apple Butter Pie is a rich and flavorful dessert featuring a creamy apple butter custard baked in a flaky spelt pie crust. With warm spices like cinnamon, nutmeg, and cloves, this pie delivers a cozy autumnal taste perfect for holiday gatherings or a comforting treat.
Ingredients
Scale
Pie Crust
- 1 (9-inch) spelt pie crust
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 Crust: Roll out the pie dough to an 11-inch circle. Fit the pastry into a 9-inch pie plate, pressing the dough firmly into the sides and bottom. Crimp the edges as desired and prick the bottom all over with a fork to release steam during baking. Place the pie crust in the freezer for 15 minutes to chill.
- Preheat the Oven: Set the oven to 375ºF (190ºC), placing oven racks in the middle and lower positions for even baking.
- Blind Bake the Pie Crust: Remove the chilled pie shell from the freezer and line it with a round piece of parchment paper. Fill the shell with pie weights such as dry rice, beans, or lentils, making sure to push the weights to the edges to prevent the crust from puffing up.
- Bake the Crust: Bake on the lower rack for 20 minutes. Then, carefully remove the parchment paper and weights and bake for another 5 minutes. Remove from oven and set aside. Lower the oven temperature to 325ºF (165ºC).
- Prepare the Filling: In a large bowl, whisk together the apple butter, heavy cream, eggs, brown sugar, cinnamon, nutmeg, kosher salt, and ground cloves until fully combined and smooth.
- Fill and Bake the Pie: Pour the filling into the blind-baked pie crust and smooth it out into an even layer. Bake on the middle rack for 45-55 minutes, or until the pie reaches an internal temperature above 180ºF (82ºC) and the outer edges have puffed up while the center remains slightly wobbly.
- Cool and Chill: Transfer the pie to a wire rack to cool. Once cooled to room temperature, refrigerate the pie for at least 6 hours to allow the filling to fully firm up before serving.
Notes
- Use a spelt pie crust for a nutty flavor and healthier alternative to white flour crusts.
- Prepared apple butter can usually be found in grocery stores, or you can make your own at home by slow cooking apples with spices and sugar.
- Blind baking ensures the crust stays crisp and doesn’t get soggy from the filling.
- The pie filling is custard-like and needs to chill in the refrigerator to fully set before serving.
- If you don’t have pie weights, dry rice or dried beans work as effective substitutes during blind baking.
- Check pie temperature with a kitchen thermometer to ensure doneness without overbaking.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 110mg
Keywords: Apple Butter Pie, spiced pie, autumn dessert, custard pie, fall recipes, baked apple pie, spelt crust
