Introduction

Apple Butter Pie is a comforting and flavorful dessert that combines the rich, spiced sweetness of apple butter with a creamy custard filling nestled in a flaky spelt crust. This pie is perfect for cozy gatherings or a special treat during apple season.

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)
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

Step 1: Roll out the pie dough to an 11-inch circle. Fit the pastry into a 9-inch pie plate, pressing it firmly 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 during baking. Place the pie in the freezer for 15 minutes to chill the dough.
Step 2: Preheat the oven to 375ºF and position oven racks in the middle and lower spots.
Step 3: Remove the pie shell from the freezer. Line it with a round piece of parchment paper, then add pie weights such as dry rice, beans, or lentils, pushing weights toward the edges.
Step 4: Bake the crust on the lower rack for 20 minutes. Remove from the oven, carefully lift out the parchment and weights, then bake for an additional 5 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. Pour the filling carefully into the blind-baked pie shell and smooth the top evenly.
Step 6: Bake the pie on the middle rack for 45-55 minutes, or until the outer edges puff up and the filling is almost set but still slightly wobbly in the center, reaching above 180ºF.
Step 7: Transfer the pie to a wire rack to cool. Once cooled, refrigerate for at least 6 hours to allow the filling to firm up before serving.

Tips & Variations

Use high-quality apple butter for the best flavor; homemade or artisanal brands work wonderfully.
For a gluten-free option, substitute the spelt crust with your favorite gluten-free pie crust.
Add a handful of chopped nuts such as pecans or walnuts to the filling for added texture.
If you prefer a spicier pie, increase the ground cloves or add a pinch of ground ginger.
To avoid a soggy bottom crust, make sure to fully blind bake the pie shell as directed.

Storage

Store the pie covered in the refrigerator for up to 4 days. When ready to serve, let it sit at room temperature for about 20 minutes for the best texture. Reheat individual slices gently in a microwave for 15-20 seconds if desired.

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 regular pie crust instead of spelt?

Yes, you can substitute any standard pie crust if you prefer. Spelt adds a nutty flavor, but traditional crusts work just as well.

Do I have to refrigerate the pie?

Yes, since the filling contains eggs and cream, refrigeration is important to keep the pie safe to eat and maintain its texture.