Introduction

Apple Butter Pie is a cozy, comforting dessert perfect for showcasing the warm flavors of fall. This creamy, spiced pie combines rich apple butter with a custard-like filling for a unique twist on traditional fruit pies. It’s a delightful treat to enjoy with family and friends.

A perfectly baked pumpkin pie with a golden-brown crust that is crimped along the edge. The smooth, rich orange filling covers the entire inside, with subtle swirls visible on the surface. On the right side of the pie, there are nine small leaf-shaped crust decorations arranged in two columns, each leaf showing fine vein details, adding an artistic touch. The pie sits on a shiny white round plate, placed on a white marbled surface. 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 into the sides and bottom. Crimp the edges as desired and prick the bottom all over with a fork to release steam. Freeze the pie shell for 15 minutes to chill.
Step 2: Preheat your oven to 375ºF and position racks in the middle and lower sections.
Step 3: Remove the pie shell from the freezer. Line it with a round piece of parchment paper and fill with pie weights (dry rice, beans, or lentils work well), pushing them towards the edges.
Step 4: Bake the shell on the lower rack for 20 minutes. Then carefully remove the parchment and weights, and bake for another 5 minutes. Set aside. Lower the oven temperature to 325ºF.
Step 5: In a large bowl, whisk together the apple butter, heavy cream, eggs, brown sugar, cinnamon, nutmeg, salt, and cloves until smooth and fully combined.
Step 6: Pour the filling into the blind-baked pie shell, smoothing it evenly. Bake on the middle rack for 45-55 minutes, or until the edges have puffed and the center is still slightly wobbly but the pie reaches over 180ºF internally.
Step 7: Transfer the pie to a wire rack to cool. Once cooled, refrigerate for at least 6 hours to allow it to fully firm up before serving.

Tips & Variations

Use a spelt or whole wheat crust for a nuttier flavor and added texture.
For extra spice, add a pinch of ginger or allspice to the filling.
Serve chilled with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
If you don’t have pie weights, dry rice or lentils work perfectly as a substitute for blind baking.

Storage

Store the pie covered in the refrigerator for up to 4 days. Because of the custard-like filling, it’s best enjoyed chilled or at room temperature. To reheat, warm individual slices gently in the microwave for 15-20 seconds if desired, but it tastes delicious cold straight from the fridge.

How to Serve

A round pumpkin pie with a golden-brown crust, its edge crimped in a neat wavy pattern. The pie filling is smooth and rich orange-brown, covering the entire surface evenly. On the top right side, there are nine small decorative leaf shapes made from the same dough as the crust, arranged in a curved line from the top edge towards the center of the pie. The pie is in a white round pie dish, all set 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 homemade apple butter for this pie?

Yes, homemade apple butter works wonderfully and adds a fresh, personal touch to the pie. Just be sure it’s well-set and not too runny to maintain the pie’s texture.

Do I need to blind bake the pie crust?

Blind baking ensures the crust stays crisp and doesn’t become soggy from the creamy filling. It’s an important step for this recipe, so don’t skip it.