Silky-Smooth Apple Butter Pie

This silky-smooth Apple Butter Pie transforms your favorite fall spread into an elegant dessert that will make everyone ask for the recipe. The custard filling captures all the concentrated apple flavor and warm spices of apple butter while offering a luxurious, velvety texture that's both comforting and sophisticated.

I first created this pie when looking for ways to use up homemade apple butter from our orchard trip. The rich, concentrated apple flavor proved even more popular than my traditional apple pie, and it's now our signature Thanksgiving dessert.

Ingredients

• Apple butter forms the heart of this recipe with its concentrated apple flavor and natural sweetness
• Heavy cream creates that silky smooth custard texture that melts in your mouth
• Brown sugar enhances the caramel notes already present in good apple butter
• Cinnamon, nutmeg, and cloves amplify the warmth of traditional apple pie spices
• Spelt pie crust adds a nutty, whole grain foundation that complements the filling perfectly

Step-by-Step Instructions

Prepare the crust

Roll out spelt dough to an 11-inch circle and fit into a 9-inch pie plate, pressing firmly into sides and bottom. Crimp edges decoratively, then prick bottom with fork tines. Freeze for 15 minutes to prevent shrinkage during baking.

Blind bake the crust

Preheat oven to 375°F with racks positioned in middle and lower positions. Line chilled crust with parchment and fill with pie weights. Bake on lower rack for 20 minutes, remove weights and parchment, then bake 5 more minutes until bottom looks dry. This crucial step prevents soggy bottom crust.

Mix the filling

Whisk together apple butter, heavy cream, eggs, brown sugar and spices until completely smooth. The filling should have a pourable consistency that will set up during baking into a silky custard.

Fill and bake

Pour the apple butter mixture into the blind-baked crust. Lower oven temperature to 325°F and bake on middle rack for 45-55 minutes. The pie is done when the edges are puffed but center still has slight wobble and internal temperature reaches above 180°F.

Chill thoroughly

Transfer pie to cooling rack then refrigerate at least 6 hours or overnight. This resting period allows the custard to fully set and flavors to deepen.

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The warm spice blend makes all the difference in this pie. I actually double the cinnamon when using store-bought apple butter which tends to have less intense spice profiles than homemade versions. My grandmother always said apple butter needs to "announce itself" when you taste it.

Make-Ahead Tips

This pie actually improves with time in the refrigerator. The flavors meld and deepen while the custard sets perfectly. You can make this pie up to 3 days before serving, making it ideal for holiday planning. Just keep it covered in the refrigerator and add any decorative elements just before serving.

Customizing Your Crust

While the spelt crust provides wonderful nutty flavor that complements the apple butter, you have several options. For a more traditional approach, use a regular pie crust. For a quicker alternative, graham cracker or Biscoff cookie crusts work beautifully with the spiced apple filling. The contrast between crunchy cookie base and smooth custard creates wonderful textural contrast.

Serving Suggestions

Apple Butter Pie shines when served with unsweetened whipped cream or maple-sweetened whipped cream to balance the sweetness. A light dusting of cinnamon or nutmeg adds visual appeal and enhances the aroma. For extra indulgence, drizzle plates with a bit of caramel sauce before adding pie slices. Serve chilled directly from the refrigerator or let sit at room temperature for 30 minutes to soften slightly.

Storage Information

Keep leftover pie covered in the refrigerator for up to 5 days. The custard texture will remain perfect throughout this time. This pie does not freeze well after baking as the texture can become watery upon thawing. For best results, enjoy within the week after making.

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Recipe FAQs

→ Can I use store-bought apple butter for this pie?

Yes, store-bought apple butter works perfectly in this recipe. The recipe calls for 1-¾ cups (470 grams) of prepared apple butter. For the best flavor, choose a high-quality apple butter with minimal added ingredients.

→ What's the difference between apple pie and apple butter pie?

Apple pie typically contains sliced apples in a filling that bakes inside the crust, while apple butter pie has a smooth, custard-like texture. Apple butter pie uses concentrated apple butter (which is already cooked down and spiced) mixed with eggs and cream to create a silky, intensely flavored filling with no fruit chunks.

→ Can I use a different type of crust?

Absolutely. While the spelt crust adds a wonderful wholesome flavor, you can substitute with pâte sablée, pâte sucrée, or even a crumb crust made with Biscoff cookies or graham crackers, depending on your preference.

→ How do I know when the pie is properly baked?

The pie is done when the outer edges have started to puff up but the center is still slightly wobbly. It should reach an internal temperature above 180°F. The custard will continue to set as it cools and chills in the refrigerator.

→ Why does the pie need to chill for so long?

The 6+ hour chilling time allows the custard to fully set and develop its silky texture. This is a crucial step that can't be rushed, as the custard needs time to firm up properly. Making this pie a day ahead is ideal for the best texture and flavor.

→ Can I freeze apple butter pie?

While possible, freezing isn't ideal for custard pies as it can affect the texture. If needed, freeze the completely cooled pie for up to 1 month, tightly wrapped. Thaw overnight in the refrigerator before serving.