Introduction

This Apple Butter Pie is a delightful twist on traditional spiced pies, featuring a rich, creamy filling made with smooth apple butter and warm spices. Perfect for fall gatherings or any time you crave a cozy dessert, this pie combines comforting flavors in a beautifully flaky spelt crust.

A round pie with a golden-brown crust and a smooth, light brown filling takes up the whole white plate. The crust has a crimped edge that waves gently around the pie. On top of the filling, there are eight small, decorative leaf shapes made from dough, arranged in a curved line from the upper right center toward the bottom center. Each leaf has fine lines that look like veins. The background is a white marbled texture. 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 the dough into the sides and bottom. Crimp the edges as desired and prick the bottom all over with a fork to allow steam to escape. Freeze the pie shell for 15 minutes to chill the dough.
Step 2: Preheat the oven to 375ºF and position oven racks in the middle and lower positions.
Step 3: Remove the pie shell from the freezer. Line it with parchment paper, then add pie weights (such as dry rice, beans, or lentils), making sure to push the weights toward the edges.
Step 4: Bake the shell on the lower rack for 20 minutes. Remove from oven and carefully take out the parchment and weights. Return the shell to the oven and bake for an additional 5 minutes. Set aside to cool. Lower oven temperature to 325ºF.
Step 5: In a large bowl, whisk together apple butter, heavy cream, eggs, brown sugar, cinnamon, nutmeg, salt, and ground cloves until fully combined. Pour the filling carefully into the pre-baked pie shell, smoothing the top evenly.
Step 6: Bake the pie on the middle rack for 45 to 55 minutes, until the filling is almost set. The outer edges will puff up while the center remains slightly wobbly. The internal temperature should reach above 180ºF.
Step 7: Transfer the pie to a wire rack to cool. Once cooled, refrigerate for at least 6 hours to let the filling firm up before serving.

Tips & Variations

Use a spelt crust for a nutty flavor and a slightly lighter texture compared to traditional all-purpose flour crusts.
Blind bake the crust thoroughly to prevent sogginess when adding the creamy filling.
For added texture, sprinkle chopped toasted pecans or walnuts on top before serving.
Substitute pumpkin butter for apple butter for a fall-themed variation.

Storage

Store the pie in the refrigerator, covered loosely with plastic wrap or foil, for up to 4 days. Reheat slices gently in the microwave or enjoy chilled. The pie filling firms up as it chills, so it’s best served cold or at room temperature.

How to Serve

A round pumpkin pie with a smooth, rich orange filling sits in a white pie dish. The crust is golden brown and crimped around the edges neatly. On the pie's surface, there are eight small pie crust leaves with detailed veins, arranged in a curved line from the middle right edge toward the center. The filling has soft swirls on top, giving it a creamy texture. The whole scene is set against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust?

Yes, a store-bought 9-inch pie crust works well if you prefer a shortcut. Just make sure to blind bake it as directed for the best texture.

What is the best way to serve this pie?

This pie is delicious served chilled or at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream for extra indulgence.