Apple Butter Pie

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 cinnamon spelt pie crust and top it with maple whipped cream for a fun, apple-flavored pie.

Apple Butter Pie Recipe

Based on its 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.

Apple Butter Pie Ingredients

Here is an overview of the ingredients needed for this recipe. The full recipe is listed below in greater detail.

• apple butter (homemade or store-bought)
• spelt flour
• butter
• cream cheese
• heavy cream
• eggs
• light brown sugar
• spices: cinnamon + nutmeg + clove
• salt

Tools Needed

Here is a list of some of the primary tools I use in this recipe. You won't necessarily choose to use them all, but they are exactly what I used. Any links may contain affiliate links.

• food processor (for making the pie crust)
• rolling pin
• pie dish
• fall pastry stampers (only if you wish to make decorative pastry shapes)
• baking basics: bowl, whisk, spatula, sheet tray, measuring cups

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Pie Crust Options

The pastry for this crust is made of spelt, and it's so wholesome and delicious! It's crumbly, just a bit sweet and hint of cinnamon. All the instructions are included below 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 Pretty Decorative Pieces

The pie crust yields slightly more dough than you need for a typical 9" pie, that way you can use the little bit of scrap dough to create decorative cut-outs if you desire, as shown on this Apple Butter Pie.

However, this recipe works fine without the use of cut-outs so if you don't want to use them, feel free to use all of the pie dough to line your pie pan.

To make the cut outs:

1. Roll out the extra dough. It's best if the dough is really chilled so whatever decorative cut-outs keep their shape.
2. Use cooking cutters to stamp out decorative pieces, as desired. Here are the ones I use in this photo (affiliate link): Fall Pastry Stampers
3. Transfer the cut-outs to a parchment lined baking sheet. Place in the refrigerator or freezer to firm up. This helps keep their shape.
4. Brush with egg wash, and sprinkle with coarse sugar, if desired. Both are optional. The egg wash gives it a shine and the coarse sugar gives it a nice sweet crunch when you eat it.
5. Bake. You can bake them in the oven separately at 375ºF, for about 10 minutes. Or, you can pop them in when you blind bake the pie crust.

How to Make an Apple Butter Pie

What I love about this pie, is that's pretty easy to make. To make it, 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.

Tips for Baking it Perfectly

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 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 2 to 2-½" from the outer edge, and for the center of the pie to still be woobly in the middle. However, it shouldn't look like there is still liquid in the middle. If it's still quite liquidy than it might need a few extra minutes.

Once the pie is set on the edges but woobly in the middle, you want to take your pie out of the oven, and place it at room temperature to cool.

If all the filling is fully set or puffed up when you take it out of the oven, then it has unfortunately been overcooked. It may or may not develop a crack. However, don’t despair if this happens: unless it is severely overcooked, it's still going to taste good, I promise. It's nothing a little whipped cream can't hide

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!

More Apple Recipes:

• Apple Crumble Pie
• Apple Hand Pies
• Maple Pecan Apple Crisp
• Mile-High Apple Pie

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I am so honored when you make a recipe from my site! If you make this Apple Butter Pie, please leave a comment and a star rating with your experience! If you have any questions about this recipe, feel free to comment here, too!

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