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Apple Butter Pie

The finished apple butter pie with golden crust details and a warm, autumnal look.
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5 from 2 reviews

This Apple Butter Pie is an easy-to-make twist on a classic fall flavor, with a silky-smooth filling packed with a unique and bold apple taste. Bake it up in a whole-grain Spelt Pie Crust and serve it with Maple Whipped Cream for a fun, apple-flavored pie.

Ingredients

  • 1 (9-inch) spelt pie crust (see notes below)
  • 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

  1. Roll out the pie dough to an 11-inch circle. Fit the pastry into a 9-inch pie plate, making sure to press the pastry into the sides and the bottom. Crimp 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 15 minutes to let the pie dough chill.
  2. Preheat the oven to 375ºF and place oven racks in the middle and lower positions.
  3. Remove the pie shell from the freezer.  Line with a round piece of parchment paper, then add pie weights (I recommend dry rice or beans or lentils), making sure to push the pie weights to the edges. 
  4. Bake for 20 minutes on the lower rack, then remove from the oven and carefully remove the parchment and pie weights. Return to the oven and bake for an additional 5 minutes. Set aside until ready to use. Lower the oven temperature to 325ºF.
  5. Add all of the ingredients to a large bowl and whisk together until fully combined. Carefully pour the filling into the blind-baked pie shell and smooth into an even layer.
  6. Bake the pie on the middle rack until the pie is almost set, with the outer edges have started to puff up but the center is still slightly wobbly.45-55 minutes, or until the pie reaches a temperature above 180ºF and the outer edges have started to puff up but the center is still slightly wobbly.
  7. Transfer to a wire rack to cool before placing in the refrigerator for at least 6 hours to finish firming up.

Equipment

Notes

This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.

My favorite crust for this is a Spelt Pie Crust—it’s easy to handle, adds a wholesome, slightly sweet flavor with a hint of cinnamon, and doesn’t need chilling before rolling. If you prefer something less whole-grain, try Pâte Sablée, Pâte Sucrée, or a Biscoff Crumb Crust or Graham Cracker Crust.

The spelt pie crust makes a bit more dough than needed for a 9” pie, allowing you to use the extra for decorative cut-outs. To make the cut-outs, roll out the extra dough, then use cookie cutters for your desired design. I use these Fall Pastry Stampers frequently. Transfer the cut-outs to a parchment-lined baking sheet and chill to firm them up. For added shine and a sweet crunch, brush with egg wash and sprinkle with coarse sugar, if desired. To be efficient with your time, you can also bake them with the pie crust when you blind bake, but for a shorter amount of time. Bake for 15 minutes at 375ºF. Once the apple butter pie has finished chilling, place the leaves decoratively over the top of the apple butter custard.

This recipe was originally published in 2019. Since then, I've updated the accompanying article and photos but the recipe remains the same.

Find it online: https://everydaypie.com/apple-butter-pie/