This Apple Butter Pie is a unique twist on a classic fall flavor. It’s so simple to make, thanks to the use of store-bought apple butter, and has a silky, smooth filling. Bake it up in a whole-grain Spelt Pie Crust and serve it with Maple Whipped Cream for a fun, apple-flavored pie.
Apple Butter Pie Recipe
Based on it’s appearance, most people would likely guess that this Apple Butter Pie is actually a pumpkin pie. Though alike in color and texture, this gorgeous creamy pie is all about the apple! This pie uses apple butter as the base, along with a few eggs, cream and spices. It couldn’t be easier to make this filling. Simply whisk together all of the ingredients and pour into a baked pie crust. You can use store-bought apple butter or homemade. Either way, this pie is delicious baked up in the cinnamon Spelt Crust and topped with a bit of Maple Whipped Cream.
- Cinnamon Spelt Pie Crust or Favorite Pie Crust
- Apple butter (homemade or store-bought)
- Heavy Cream
- Light brown sugar
- Ground Cloves
PIE PASTRY OPTIONS
This pie goes great with a Spelt Pie Crust. I’ve included the instructions for making the pastry below. The version I included has cinnamon and a bit of sugar in it. To read up more on making a spelt pie crust, check out this post. If you wanted to skip the spelt and use your favorite butter pie crust recipe, feel free to go ahead and do that as well. Just make sure to blind bake the crust completely.
How to Make Apple Butter Pie
To make this pie, you’ll first blind bake the crust. This Apple Butter pie is categorized as a custard pie, which is baked at a low temperature. There is no way for the crust to bake at that temperature, so you absolutely need to fully blind bake your pastry before hand.
Once you’ve baked your crust, you can move on to the pie filling. Mix together all of the ingredients and pour them into the baked pie shell. Then, carefully transfer the pie to the oven and bake until the custard is just barely set.
HOW TO TELL IF A CUSTARD PIE IS DONE
If there was only one pie secret I could share with you, it would be this: don’t over-bake your pie! When a custard style pie is properly baked, it should be just barely set. I like to think of cooking custard pies as cooking them al dente, or just until done. If you overcook it, you are essentially “boiling” the eggs. This can, in some cases, result in the pie tasting slightly like overcooked eggs. It can also make the pie feel tough, or spongy and more commonly, leads to cracked or separated pies. A properly cooked custard is set (and safe to eat) between 170º – 180º. To be sure, I use a thermometer to check the temperature of the pie (though it will leave a mark in the center of the pie, so if presentation is important skip that).
Another way to know that a pie is done is by looking at the outer edges and seeing if it has begun to “soufflé”, or puff up. Look for the soufflé effect to go in about 1-2″ from the outer edge, and for the center of the pie to still be jiggly. At this point, you want to take your pie out of the oven, and place it at room temperature to cool. If the whole pie is fully set, then it has been overcooked.
Once it’s fully cool, move it to the refrigerator to cool for at least 6 hours. During this period it will fully set up.
How to Store and Serve Apple Butter Pie
This pie should be stored in the refrigerator. It can served straight from the refrigerator, or you can let it sit at room temperature for up to an hour or so.
This pie tastes really great when served with Maple Whipped Cream!
For more fall pie recipes, check out these:
- Coffee Custard Pie
- Apple Crumble Pie
- Spiced Blackberry Pie
- Butternut Squash, Caramelized Onion and Feta Pie
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For Spelt Pie Crust:
- 1–1/2 cup (210 grams) spelt flour
- 1 tablespoon (5 grams) turbinado sugar
- 1 tablespoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 2 tablespoons (30 grams) cream cheese
- 10 tablespoons (140 grams) butter
- ¼ cup (60 grams) cold water
For Apple Butter Filling:
- 1–3/4 cups (470 grams) apple butter
- 1 cup (240 grams) heavy cream
- 3 large eggs
- ½ cup packed (100 grams) brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon fresh grated nutmeg
- 1/4 teaspoon salt
- Pinch ground cloves
To Prepare and Blind Bake Pie Crust:
- Add the spelt, turbinado sugar, cinnamon, salt and baking powder to the bowl of a food processor. Pulse until combined. Add in cream cheese and pulse 5 times, then add butter and pulse 7 times. With the motor running pour in the water and pulse until the dough forms together into a mostly cohesive ball.
- Scrape out the pie dough onto a flour dusted work surface and gather the dough together into a disk shape. Roll out the pie dough to an 11″ circle and line a 9” pie plate, crimping the edges as desired. Prick the bottom of the dough all over with a fork to let steam escape during baking. Place the pie in the freezer for 30 minutes to let the pie dough chill.
- Preheat oven to 375ºF.
- Remove from freezer and line the pie dough with a parchment round piece of paper and then add pie weights (or dry rice or beans or lentils), making sure to push pie weights to the edges. Bake for 20 minutes on the lower rack, then remove from oven and remove the parchment and pie weights. Return to oven and bake for an additional 10 minutes. Set aside until ready to use. Lower the oven to 325ºF.
To Make Apple Butter Filling:
- Add all ingredients to a large bowl and whisk together until fully combined. Carefully pour the filling into the baked pie shell and smooth it over.
- Bake the pie on the middle rack for 45-55 minutes, or until the pie reaches a temperature of 170º-180ºF and the outer edges have started to puff up but the center is still slightly wobbly.
- Remove from the oven and let cool at room temperature before placing in the refrigerator for at least 4 hours to finish firming up.
- Serve as is, or with Maple Whipped Cream.
- If desired stamp out any scraps from the spelt pie crust to make decorative leaves, and set aside. Freeze for a few minutes and then bake in the 375ºF oven until fully cooked, about 10 minutes. Once the apple butter pie has finished chilling, place the leaves decoratively over the top of the apple butter custard.
Keywords: Apple butter pie
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