The Apple Butter Pie is a luscious celebration of rich, spiced apple butter folded into a creamy custard, all nestled inside a tender spelt crust that feels like a warm hug on a chilly day. This pie manages to balance nostalgic fall flavors with a smooth texture that keeps you coming back for just one more slice. Whether you’re baking to impress guests or just craving a comforting dessert, the Apple Butter Pie offers an approachable yet truly memorable experience that will brighten any table and fill your kitchen with cozy aromas.

Ingredients You’ll Need

Gathering just the right ingredients for the Apple Butter Pie makes all the difference. Each one plays a special role, from the spiced warmth of the apple butter to the delicate creaminess of the custard, ensuring this pie is both flavorful and silky smooth.

Spelt pie crust: A wholesome, slightly sweet crust that brings a subtle nutty flavor and perfect flakiness.
Prepared apple butter (1¾ cups): The star of the show, providing deep apple flavor with warm spices.
Heavy cream (1 cup): Adds richness and creaminess to the filling.
Large eggs (3): Essential for setting the custard beautifully.
Brown sugar (½ cup packed): Brings caramel notes and complements the spices.
Ground cinnamon (1 teaspoon): Adds cozy warmth and classic apple pie aroma.
Freshly grated nutmeg (½ teaspoon): Intensifies the spiced flavor profile.
Coarse kosher salt (¼ teaspoon): Enhances all the sweetness and rounds out the flavors.
Pinch of ground cloves: Gives a subtle, fragrant depth without overpowering.

How to Make Apple Butter Pie

Step 1: Prepare and Blind Bake the Pie Crust

Start by rolling your spelt pie crust out into an 11-inch circle, gently pressing it into a 9-inch pie plate. Don’t forget to prick the dough with a fork; this little trick prevents air bubbles from forming, keeping your crust perfectly flat. Chilling the pie shell in the freezer for 15 minutes ensures the dough stays firm and holds its shape during baking. Then, blind bake it with parchment paper and pie weights to get a crisp, golden crust that won’t get soggy once the filling is poured in.

Step 2: Whisk Together the Apple Butter Custard Filling

In a large bowl, whisk the apple butter, heavy cream, eggs, brown sugar, cinnamon, nutmeg, salt, and cloves until smooth and evenly combined. This mixture is where the magic happens as the spices and sweetness meld with the luscious apple butter, creating a custard that will set silky and spiced in the oven while still holding the fresh apple flavor beautifully.

Step 3: Bake the Filled Pie

Pour the creamy filling into your prepared pie crust and smooth it out evenly. Bake on the middle oven rack at a slightly lower temperature to allow the custard to cook gently—this helps avoid cracking or curdling. You’re looking for the edges to puff just a little and the center to have a slight wobble; this subtle jiggle means your pie will set perfectly once cooled and chilled.

Step 4: Cool and Chill to Set

Never rush the chill! After baking, transfer your Apple Butter Pie to a wire rack to cool, then refrigerate for at least six hours. This resting time helps the custard fully firm up, turning into that silky slice that cuts clean and melts in your mouth. Patience here truly rewards you with a flawless, luscious pie experience.

How to Serve Apple Butter Pie

Garnishes

When it comes to garnishing, simplicity is key. A dollop of freshly whipped cream adds a light, airy contrast to the dense custard. For some festive flair, sprinkle a touch of cinnamon or even place decorative pie crust cut-outs on top before chilling. A drizzle of caramel sauce can also elevate the warm spices to a whole new level, making each bite feel indulgent without overwhelming the pie’s delicate taste.

Side Dishes

The Apple Butter Pie pairs beautifully with fresh fruit salads to balance its richness or even a scoop of vanilla bean ice cream to contrast the warm spices with cool creaminess. If you’re serving this as part of a gathering, light herbal teas or a glass of sparkling cider complement the flavors perfectly without competing for attention.

Creative Ways to Present

Want to make your Apple Butter Pie the star of the show? Try serving individual slices on rustic wooden boards with a sprig of fresh thyme or cinnamon sticks for garnish. Alternatively, creating mini versions in ramekins for single servings is a fun way to personalize the dessert offering. Adding those extra spelt dough cut-outs baked into leaf shapes over the pie top before chilling adds an artistic touch that guests will adore.

Make Ahead and Storage

Storing Leftovers

Leftover Apple Butter Pie keeps beautifully in the refrigerator, covered tightly with plastic wrap or stored in an airtight container. The custard remains creamy and smooth for up to four days, making this the perfect make-ahead dessert for a busy week or family get-together.

Freezing

If you want to enjoy your Apple Butter Pie later, freezing is an option. Wrap it well in plastic wrap, then foil to avoid freezer burn. When ready to serve, thaw overnight in the refrigerator. The texture may be slightly softer, but the flavor stays rich and comforting, perfect for those spontaneous pie cravings.

Reheating

Warm up leftover pie slices gently in a 300ºF oven for 10–15 minutes or microwave for short bursts; just be careful not to overheat, or you risk breaking down the custard texture. Reheating makes the spices bloom anew and creates that fresh-from-the-oven feeling all over again.

FAQs

Can I use a regular pie crust instead of spelt?

Absolutely! While the spelt crust adds a lovely nutty flavor, any pie crust you prefer—whether homemade or store-bought—will work beautifully for Apple Butter Pie. Just keep an eye on baking times as some crust types might brown differently.

Is apple butter homemade or store-bought better for this pie?

Both work wonderfully! Homemade apple butter offers a fresh, personalized spice profile, but a good-quality store-bought apple butter also gives great flavor and convenience if you’re short on prep time.

Why does the pie need chilling after baking?

Chilling the pie allows the custard to fully set and firm up, which makes it easier to slice cleanly and enhances the custard’s silky smooth texture. It also helps the flavors meld together more deeply.

Can I make this pie gluten-free?

Yes! Substitute the spelt crust with your favorite gluten-free pie crust recipe or a prepared gluten-free crust. Just ensure the crust holds up well during blind baking to avoid sogginess.

What is the best way to reheat leftover Apple Butter Pie?

The oven method at a low temperature is best for preserving texture and flavor. Microwave reheating can be quick but might cause the custard to become watery if overheated. Keep an eye on it for best results.

Final Thoughts

I cannot recommend the Apple Butter Pie enough—it’s the perfect harmony of cozy spices, rich custard, and a beautifully tender crust that feels special with every bite. Whether for a festive holiday table or a quiet night in, this pie brings warmth and sweetness that everyone will fall in love with. Give it a try, and I promise it will become your new favorite fall treat to share with friends and family.

Apple Butter Pie Recipe

Print Recipe

★★★★★

4.9 from 9 reviews

Apple Butter Pie is a luscious, spiced custard pie that combines the rich, smooth flavors of apple butter with warm spices, all nestled in a flaky spelt pie crust. This pie offers a perfect balance of sweet and spice, making it an ideal dessert for fall and holiday gatherings. The custard filling is creamy and comforting, with a hint of cinnamon, nutmeg, and cloves, baked to just the right consistency and finished with decorative pastry cut-outs for a festive touch.

Author: Ella
Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Total Time: 7 hours 30 minutes (including chilling time)
Yield: 1 (9-inch) pie, serves 8 1x
Category: Dessert, Pie
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Pie Crust

1 (9-inch) spelt pie crust

Filling

1–¾ 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 (Diamond Crystal recommended)
Pinch ground cloves

Instructions

Prepare the Pie Dough: Roll out the spelt pie dough to an 11-inch circle. Fit the dough 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 prevent bubbling during baking. Place the pie in the freezer for 15 minutes to chill the dough.
Preheat the Oven: Set your oven to 375ºF (190ºC) and position racks in the middle and lower positions.
Blind Bake the Pie Shell: Remove the chilled 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 them to the edges. Bake on the lower rack for 20 minutes. Carefully remove the parchment and weights, then bake for another 5 minutes to dry out the crust. Remove from the oven and set aside. Lower the oven temperature to 325ºF (163ºC).
Prepare the Filling: In a large bowl, whisk together the apple butter, heavy cream, eggs, brown sugar, ground cinnamon, freshly grated nutmeg, coarse kosher salt, and ground cloves until fully combined and smooth.
Fill and Bake the Pie: Pour the filling carefully into the blind-baked pie shell, smoothing it into an even layer. Bake on the middle oven rack for 45–55 minutes, or until the pie reaches an internal temperature above 180ºF (82ºC) and the outer edges have puffed up while the center remains slightly wobbly.
Cool and Chill: Transfer the pie to a wire rack to cool to room temperature. Then refrigerate the pie for at least 6 hours to allow the custard to fully set and firm up.
Optional Decoration: Use leftover spelt dough to cut out decorative shapes such as fall leaves. Chill these cut-outs and bake them for 15 minutes at 375ºF alongside the pie crust during blind baking. Brush with egg wash and coarse sugar for shine and crunch. After the pie is fully chilled, arrange the decorative shapes on top before serving.

Notes

This recipe was tested with Diamond Crystal coarse kosher salt. If using Morton’s kosher salt or fine salt, reduce the quantity by half.
The spelt pie crust used here is slightly sweet and cinnamon-flavored, easy to handle, and does not require chilling before rolling. Alternatives include Pâte Sablée, Pâte Sucrée, Biscoff Crumb Crust, or Graham Cracker Crust.
The spelt dough recipe makes a bit more dough than needed for the pie shell; use the extra dough for decorative cut-outs like fall leaves.
To add shine and texture, brush decorative cut-outs with egg wash and sprinkle with coarse sugar before baking.
Blind bake pie crust fully before adding filling to prevent sogginess and ensure a crisp crust.
Allow the pie to chill thoroughly after baking to develop the best texture and flavor.
Recipe is from Everyday Pie, originally published in 2019 with updates to the article and photos.
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