Apple Butter Pie

A creamy custard-style pie bursting with warm spices and rich apple flavor—perfect for fall celebrations.

This Apple Butter Pie is a comforting fall dessert that’s both nostalgic and unique. Unlike traditional fruit-filled apple pies, this version uses spiced apple butter as the star ingredient in a creamy, custard-style filling. Paired with a rustic spelt pie crust and finished with decorative pastry leaves, it’s a cozy and elegant way to celebrate the season. Whether you’re baking for Thanksgiving, a holiday party, or a casual gathering, this pie is sure to impress with its silky texture, bold apple flavor, and warm spice notes.

Why You’ll Love This Recipe

• Uses rich, flavorful apple butter for a bold twist on apple pie
• Creamy custard texture that slices cleanly and sets beautifully
• Perfect for make-ahead entertaining (needs chilling time)
• Simple ingredients with complex, warm flavors
• Option to use a wholesome spelt crust or classic graham cracker base
• Decorative pastry leaves add festive flair

Ingredients

• 1 (9-inch) spelt pie crust (or crust of choice)
• 1¾ cups (470g) prepared apple butter
• 1 cup (226g) heavy cream
• 3 large eggs
• ½ cup packed (110g) brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon freshly grated nutmeg
• ¼ teaspoon coarse kosher salt
• Pinch of ground cloves

Instructions

1. Prep the Pie Crust
   Roll out pie dough into an 11-inch circle and fit into a 9-inch pie plate. Prick the base with a fork. Chill in the freezer for 15 minutes.
2. Blind Bake the Crust
   Preheat oven to 375°F. Line the crust with parchment and fill with pie weights. Bake on the lower rack for 20 minutes. Remove weights and parchment; bake for 5 more minutes. Set aside. Lower oven temp to 325°F.
3. Make the Filling
   In a large bowl, whisk together apple butter, cream, eggs, brown sugar, spices, and salt until fully combined.
4. Bake the Pie
   Pour filling into the blind-baked crust. Bake on the middle rack for 45–55 minutes, or until the edges are set and slightly puffed but the center still jiggles slightly and reaches at least 180°F internally.
5. Cool & Chill
   Let pie cool on a wire rack, then refrigerate for at least 6 hours to fully set.

Tips / Storage / FAQs

Tips

• Use a thermometer to check doneness (180°F+ in the center)
• Spelt crust adds extra flavor, but graham or classic pastry crusts work well too
• Decorative pastry cut-outs can be baked separately and added after chilling

Storage

• Store pie covered in the refrigerator for up to 4 days
• Can be made 1–2 days ahead for convenience

FAQs

• Can I use store-bought apple butter? Yes—just choose one with a thick, jammy consistency for best texture.
• Can I freeze this pie? Freezing is not recommended due to the custard base.
• What if I don’t have spelt flour? Substitute with a standard pie crust or graham cracker crust.

Final Thoughts

Apple Butter Pie is an ideal dessert for fall and winter gatherings. The deep apple flavor, combined with creamy custard and warming spices, creates a dessert that’s both simple and refined. Whether you serve it as-is or topped with maple whipped cream and pastry leaves, this pie is bound to become a seasonal favorite.

The Goods

Apple Butter Pie

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This Apple Butter Pie recipe features a silky filling made with apple butter and warm spices in a spelt crust. A cozy and easy fall dessert that’s perfect for holidays.

Course Appetizer

Cuisine American

Recipes

• 1 9-inch spelt pie crust (or crust of choice)
• 1¾ cups 470g prepared apple butter
• 1 cup 226g heavy cream
• 3 large eggs
• ½ cup packed 110g brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon freshly grated nutmeg
• ¼ teaspoon coarse kosher salt
• Pinch of ground cloves

Instructions

Prep the Pie Crust

• Roll out pie dough into an 11-inch circle and fit into a 9-inch pie plate. Prick the base with a fork. Chill in the freezer for 15 minutes.

Blind Bake the Crust

• Preheat oven to 375°F. Line the crust with parchment and fill with pie weights. Bake on the lower rack for 20 minutes. Remove weights and parchment; bake for 5 more minutes. Set aside. Lower oven temp to 325°F.

Make the Filling

• In a large bowl, whisk together apple butter, cream, eggs, brown sugar, spices, and salt until fully combined.

Bake the Pie

• Pour filling into the blind-baked crust. Bake on the middle rack for 45–55 minutes, or until the edges are set and slightly puffed but the center still jiggles slightly and reaches at least 180°F internally.

Cool & Chill

• Let pie cool on a wire rack, then refrigerate for at least 6 hours to fully set.

Notes

Use a thermometer to check doneness (180°F+ in the center)

Spelt crust adds extra flavor, but graham or classic pastry crusts work well too

Decorative pastry cut-outs can be baked separately and added after chilling