As the nights get cooler and the leaves turn golden, there’s nothing quite like a dessert that tastes like autumn in every bite. Apple Butter Pie delivers that cozy flavor with a silky, custard‑like filling infused with the deep apple taste of apple butter, warmed by cinnamon, nutmeg, and clove, all housed in a buttery crust. It’s elegant enough for holiday celebrations, but simple enough for an ordinary weeknight treat.
Why You’ll Love This Apple Butter Pie
- Easy but impressive: The filling comes together quickly—just whisk apple butter, eggs, cream, sugar, and spices. No need for peeling or slicing apples.
- Custardy texture, rich apple flavor: Because it’s baked low and set carefully, you get a smooth filling that still holds a little wobble in the center.
- Flexible crust options: The recipe recommends a spelt pie crust for that whole‑grain, slightly sweet nuance, but you can also use pâte sablée, pâte sucrée, or even a crumb crust.
- Perfect for fall & winter: Served chilled, maybe with a dollop of whipped cream (maple flavoured if you like), this pie is great for festive meals, potlucks, or simply cozying up with a slice and a warm drink.
Ingredients You’ll Need
Here are the essentials:
- Pie crust (9‑inch; spelt crust is recommended)
- Apple butter (homemade or store‑bought)
- Heavy cream
- Eggs (large)
- Brown sugar (light or dark)
- Spices: ground cinnamon, freshly grated nutmeg, pinch of ground cloves
- Kosher salt
How To Make It: Step by Step
- Blind bake the crust
Roll the dough out to an 11‑inch circle, fit it into a 9‑inch pie plate. Crimp edges. Freeze for 15 minutes. Preheat oven to 375°F (middle & lower rack). Line crust with parchment and pie weights (or dry beans/rice), bake ~20 minutes, remove weights & parchment, then bake 5 more minutes. Reduce oven temperature to 325°F. - Prepare the filling
In a large bowl, whisk together apple butter, heavy cream, eggs, brown sugar, cinnamon, nutmeg, salt, and a pinch of cloves until smooth. - Bake the pie
Pour filling into the blind‑baked crust. Bake on the middle rack until the edges puff slightly and the center is just set but still a little jiggly—about 45‑55 minutes or until the internal temp is around 180°F. - Cool and chill
Let the pie cool on a rack, then refrigerate for at least 6 hours (or overnight) so it fully sets. - Serve
Slice cold or let sit at room temperature for 30‑60 minutes. Serve with whipped cream (maple whipped cream is especially nice) or even a sprinkle of cinnamon sugar or nutmeg.
Tips & Variations
- Crust swaps: Use pâte sablée or pâte sucrée for a more delicate, rich crust. If you prefer crumb crusts, graham cracker or Biscoff crumb are good options.
- Spice tweak: If your apple butter already has strong spice notes, you may reduce added spices slightly to avoid over‑spicing.
- Decorative touches: Use extra crust dough to cut out leaf shapes, or decorative pastry stamps, to place over top or around the edge before baking. Brush with egg wash and sprinkle coarse sugar.
- Storage: Keep refrigerated. Pie can be made ahead. Let it rest out of fridge a little before serving for best texture.
What to Watch Out For
- Overbaking risks creating a dry or rubbery texture. The edges should puff but the center should be slightly wobbly.
- Salt amounts depend on what type of kosher salt or table salt you use—coarse salt is less dense, so measure accordingly.
- Setting time is key—chilling is not optional if you want clean slices.
Nutrition & Serving Info
- Servings: 8‑12 slices
- Best served chilled, maybe with cold whipped cream, or simply on its own with a cup of coffee or tea.
- Calories etc will depend on crust choice, whether you use full‑fat cream, etc, but expect a rich, indulgent dessert.