Description
This Apple Butter Pie features a spelt pie crust filled with a smooth, spiced apple butter custard. Its creamy texture combined with warm cinnamon, nutmeg, and cloves makes it a perfect dessert for fall and holiday seasons. Baked to set and chilled for a firm finish, this pie is both comforting and elegant.
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 it 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 in the freezer for 15 minutes to chill the dough.
- Preheat Oven: Set your oven to 375ºF and position the racks in the middle and lower slots for even baking.
- Blind Bake the Pie Shell: 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 them toward the edges to prevent puffing. Bake on the lower rack for 20 minutes.
- Continue Blind Baking: Remove the pie from the oven, carefully lift out the parchment and weights, and bake for an additional 5 minutes to set the crust. Set aside to cool while lowering the oven temperature to 325ºF.
- Mix the Filling: In a large bowl, whisk together the prepared apple butter, heavy cream, eggs, brown sugar, ground cinnamon, freshly grated nutmeg, coarse kosher salt, and a pinch of ground cloves until smooth and fully combined.
- Fill and Bake the Pie: Pour the filling carefully into the blind-baked pie shell, smoothing it into an even layer. Bake on the middle rack for 45-55 minutes, or until the pie is mostly set—edges puffed up and the center slightly wobbly—and the internal temperature reaches above 180ºF.
- Cool and Chill: Transfer the pie to a wire rack to cool to room temperature. Then refrigerate for at least 6 hours to allow the filling to firm up completely before serving.
Notes
- Using a spelt pie crust adds a nutty flavor and is a lighter alternative to traditional wheat crusts.
- Blind baking the crust prevents it from becoming soggy once the wet filling is added.
- If you don’t have pie weights, dried beans or rice work well as substitutes.
- Allowing the pie to chill overnight ensures the custard sets perfectly for clean slices.
- Store any leftovers covered in the refrigerator for up to 4 days.
