Silky Apple Butter Pie (Printable Version)
Silky-smooth custard filled with bold apple butter flavors, baked in a wholesome spelt crust for a delicious fall-inspired dessert.
# Ingredients:
→ Pie Crust
01 -
1 (9-inch) spelt pie crust (blind baked)
→ Filling
02 -
470 grams prepared apple butter
03 -
226 grams heavy cream
04 -
3 large eggs
05 -
110 grams packed brown sugar
06 -
1 teaspoon ground cinnamon
07 -
½ teaspoon freshly grated nutmeg
08 -
¼ teaspoon coarse kosher salt
09 -
Pinch ground cloves
# Steps:
01 -
Roll out the pie dough to an 11-inch circle. Fit the pastry into a 9-inch pie plate, pressing firmly into the sides and bottom. Crimp the edges as desired. Prick the bottom of the dough all over with a fork. Place the pie in the freezer for 15 minutes to chill.
02 -
Preheat the oven to 375ºF with oven racks in the middle and lower positions. Remove the pie shell from the freezer. Line with parchment paper and add pie weights, pushing them to the edges. Bake for 20 minutes on the lower rack, then remove the parchment and weights. Return to the oven for an additional 5 minutes. Set aside. Lower the oven temperature to 325ºF.
03 -
In a large bowl, whisk together apple butter, heavy cream, eggs, brown sugar, cinnamon, nutmeg, salt, and cloves until fully combined.
04 -
Carefully pour the filling into the blind-baked pie shell and smooth into an even layer.
05 -
Bake the pie on the middle rack for 45-55 minutes, until the outer edges have started to puff up but the center is still slightly wobbly. The internal temperature should reach above 180ºF.
06 -
Transfer to a wire rack to cool completely before refrigerating for at least 6 hours to firm up.
# Notes:
01 -
This recipe uses Diamond Crystal coarse kosher salt. If using Morton's kosher salt or fine salt, decrease the volume by half.
02 -
A Spelt Pie Crust adds a wholesome, slightly sweet flavor with a hint of cinnamon. Alternative crusts include Pâte Sablée, Pâte Sucrée, Biscoff Crumb Crust, or Graham Cracker Crust.
03 -
Extra dough can be used for decorative cut-outs. Roll out excess dough, cut with desired shapes, and chill before baking. For added shine, brush with egg wash and sprinkle with coarse sugar. Bake at 375ºF for 15 minutes.