Introduction

Apple Butter Pie is a cozy, spiced dessert that combines the rich flavor of apple butter with a creamy custard filling nestled in a flaky spelt crust. Perfect for fall and holiday gatherings, this pie offers a delightful twist on classic apple desserts.

A round pumpkin pie with three visible layers: the bottom is a golden-brown, crimped crust with a rough, flaky texture; the middle layer is a smooth, dark orange pumpkin filling spreading evenly across the pie; the top layer has small, light brown pastry leaves arranged in a loose circle on one side, adding a decorative touch. The pie is placed on a white plate, set against a soft white marbled surface. A striped brown and white cloth is partially visible next to the pie. 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 into the sides and bottom. Crimp the edges as desired. Prick the bottom of the dough all over with a fork to allow steam to escape during baking. Place the pie in the freezer for 15 minutes to chill.
Step 2: Preheat the oven to 375ºF and position the oven racks in the middle and lower positions.
Step 3: 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 the weights to the edges.
Step 4: Bake the crust on the lower rack for 20 minutes. Remove from the oven, carefully lift out the parchment and weights, then return the crust to the oven for an additional 5 minutes. Set aside until ready to use. 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 carefully into the blind-baked pie shell and smooth the top evenly.
Step 6: Bake the pie on the middle rack until it is almost set—about 45 to 55 minutes. The edges should puff up while the center remains slightly wobbly and the internal temperature reaches above 180ºF.
Step 7: Transfer the pie to a wire rack to cool. Then refrigerate for at least 6 hours to allow the filling to fully firm up before serving.

Tips & Variations

For a gluten-free option, substitute the spelt crust with a gluten-free pie crust of your choice.
Use homemade apple butter for a fresher, more personalized flavor.
Add a handful of chopped nuts such as pecans or walnuts for added texture.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream to enhance the dessert.
If you don’t have pie weights, dried beans or lentils work equally well for blind baking.

Storage

Store leftover Apple Butter Pie covered in the refrigerator for up to 4 days. Reheat individual slices gently in the microwave for 15-20 seconds if desired, or enjoy chilled for a firmer texture.

How to Serve

A single slice of smooth chocolate pie with three visible layers sits centered on a white plate with a light geometric pattern. The bottom layer is a thin, golden-brown crust, topped by a thick, creamy chocolate filling, which is topped with a dollop of soft, fluffy white whipped cream. The crust edges are crimped in a slightly uneven way. In the background, a partial view of the whole pie in a white dish and another slice on a white plate are slightly blurred. The setting has a soft, warm light, with a white marbled texture surface underneath. A silver fork rests near the slice on the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pie crust instead of spelt?

Yes, any store-bought or homemade pie crust works well. Spelt adds a nutty flavor, but traditional wheat crusts are a fine substitute.

Is apple butter pie served hot or cold?

This pie is best served chilled after refrigeration to allow the custard filling to set fully, although it can be enjoyed slightly warm if preferred.