Introduction

Apple Butter Pie is a creamy, spiced treat perfect for cozy autumn days or any time you crave a comforting dessert. Featuring a rich filling made with apple butter and warm spices, it’s a delicious twist on classic custard pies.

A single-layer round pumpkin pie with a smooth, deep orange-brown filling sits in a white pie dish with a crimped golden-brown crust. The filling is glossy and evenly textured, while the crust edges are thick and rippled. On top of the pie, there are ten small, light brown pastry leaves arranged in a crescent shape on one side, each with detailed vein patterns. The pie is placed on a white marbled surface, next to a loosely folded red and white striped cloth. 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 gently into the sides and bottom. Crimp the edges as desired. Prick the bottom 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 your oven to 375ºF and position the 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 add pie weights such as dry rice, beans, or lentils, pushing them to the edges.
Step 4: Bake the crust on the lower rack for 20 minutes. Remove from the oven, carefully take out the parchment and weights, then bake an additional 5 minutes. Set the crust aside and 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 into the pre-baked pie shell, smoothing it evenly.
Step 6: Bake the pie on the middle rack for 45 to 55 minutes, or until the outer edges puff up but the center remains slightly wobbly. The internal temperature should read above 180ºF.
Step 7: Transfer the pie to a wire rack to cool. Once cooled, refrigerate it for at least 6 hours to allow it to firm up completely before serving.

Tips & Variations

Use a spelt crust for a nuttier flavor, or substitute with your favorite pie crust if preferred.
For extra depth, add a splash of vanilla extract or a tablespoon of bourbon to the filling.
If you don’t have pie weights, dried beans or lentils work well as a substitute.
Serve chilled or slightly warmed with a dollop of whipped cream or vanilla ice cream.

Storage

Store the pie covered in the refrigerator for up to 3 days. It’s best enjoyed cold or at room temperature. To reheat, warm slices gently in a low oven or microwave for a few seconds, but avoid overheating to keep the filling creamy.

How to Serve

A slice of pumpkin pie with three visible layers: a thin, light brown crust at the bottom, a thick, smooth orange pumpkin filling in the middle, and a dollop of fluffy white whipped cream on top, placed slightly off-center. The pie slice sits on a white plate with a geometric pattern, and a silver fork rests beside it. In the blurred background, there are more pie slices on white plates set on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use refrigerated pie crust instead of spelt crust?

Yes, you can substitute with your preferred refrigerated or homemade pie crust. Just follow the same blind baking process to ensure a crisp base.

How do I know when the pie is done baking?

The pie is done when the edges puff up and the center is still a bit wobbly but not liquid. An internal temperature above 180ºF is a good indicator of doneness.

Apple Butter Pie Recipe

Print Recipe

★★★★★

4.5 from 90 reviews

A luscious Apple Butter Pie featuring a flaky spelt crust and a rich, creamy apple butter filling spiced with cinnamon, nutmeg, cloves, and brown sugar. This comforting dessert is perfect for the fall season, offering a warm blend of autumn flavors baked to silky perfection and best served chilled.

Author: Elias
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 7 hours 25 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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 spelt pie dough into an 11-inch circle, then transfer it into a 9-inch pie plate. Press the dough firmly into the sides and bottom of the plate, crimp the edges neatly, and prick the bottom all over with a fork to prevent bubbling during baking. Chill the pie shell in the freezer for 15 minutes.
Preheat Oven: Set the oven temperature to 375ºF (190ºC), placing the racks in the middle and lower positions to accommodate the pie baking process.
Blind Bake the Pie Shell: Remove the chilled pie shell from the freezer. Line it with parchment paper, add pie weights (such as dry rice, beans, or lentils), pushing them evenly to the edges. Bake on the lower rack for 20 minutes.
Finish Blind Baking: Carefully remove the pie weights and parchment paper, then return the pie shell to the oven and bake for an additional 5 minutes to set the crust. Remove and set aside. Lower the oven temperature to 325ºF (163ºC).
Make the Filling: In a large bowl, whisk together the apple butter, heavy cream, eggs, brown sugar, ground cinnamon, freshly grated nutmeg, kosher salt, and ground cloves until smooth and fully combined.
Fill and Bake the Pie: Pour the filling evenly into the blind-baked pie shell and smooth the surface with a spatula. Bake on the middle rack for 45-55 minutes or until the edges are puffed and the center is slightly wobbly but has reached an internal temperature above 180ºF (82ºC).
Cool and Chill: Transfer the pie to a wire rack to cool to room temperature. After cooling, place the pie in the refrigerator for at least 6 hours to allow the filling to firm up before serving.

Notes

Use a prepared spelt pie crust or your favorite homemade recipe for the base.
Blind baking the crust ensures it stays crisp and doesn’t become soggy from the filling.
Pie weights such as dry rice, beans, or lentils work well to keep the crust flat while baking.
The pie is best served chilled after refrigeration to achieve the perfect texture.
To reheat, warm small slices gently in the microwave or oven but avoid overheating to maintain creaminess.

Keywords: apple butter pie, spelt pie crust, autumn dessert, creamy pie, apple dessert, baked pie, fall recipes, pie with spices