Silky Smooth Apple Butter Pie

This apple butter pie transforms a favorite fall spread into a silky, spice-infused dessert that will leave everyone asking for your secret. The smooth, custard-like filling carries all the warm flavors of concentrated apples without the typical chunks found in traditional apple pie.

I first made this pie when looking for ways to use up a jar of homemade apple butter gifted by a neighbor. Now it's become my signature fall dessert, requested at every family gathering from September through November.

Ingredients

• Spelt pie crust provides a nutty wholesome base that complements the apple filling beautifully
• Apple butter forms the foundation of flavor look for a thick high quality variety
• Heavy cream creates the silky custard texture that makes this pie special
• Brown sugar enhances the caramelized notes already present in the apple butter
• Cinnamon nutmeg and cloves amplify the warming spice profile without overwhelming
• Eggs provide structure and richness ensuring perfect slices every time

Step-by-Step Instructions

Prepare the Crust

Roll your spelt dough to about 11 inches in diameter ensuring even thickness throughout. Gently transfer to your pie plate pressing firmly into corners without stretching the dough. Create a decorative edge if desired then thoroughly dock the bottom with a fork. Freeze for a full 15 minutes which prevents shrinkage during baking.

Blind Bake the Shell

Preheat your oven properly with racks positioned correctly. Line your frozen crust with parchment and fill completely with pie weights ensuring they reach all the way to the edges. Bake on the lower rack for exactly 20 minutes then carefully remove the weights and parchment. Return to the oven for 5 more minutes to dry out the bottom crust ensuring it won't become soggy when filled.

Mix the Filling

Combine all filling ingredients in a large bowl whisking thoroughly until completely smooth. Take your time here to ensure the spices are evenly distributed throughout the mixture. The consistency should be similar to a pumpkin pie filling smooth and pourable but not thin.

Bake to Perfection

Pour your filling carefully into the prebaked shell and smooth the top. Bake at the reduced temperature until the pie reaches that critical stage where the edges are set but the center maintains a slight wobble. The internal temperature should exceed 180°F to ensure the custard is safely cooked but not overcooked.

Cool and Set

Allow the pie to cool completely at room temperature before refrigerating for at least 6 hours. This patience pays off with perfect texture and fully developed flavor. Overnight refrigeration yields the best results.

Bookmark

The freshly grated nutmeg makes a tremendous difference in this recipe. I keep whole nutmeg in my spice drawer specifically for this pie and once you taste the difference you will too. The first time I served this at Thanksgiving my grandmother asked for the recipe which is the highest compliment in our family.

Selecting the Perfect Apple Butter

The quality of your apple butter dramatically impacts the final result of this pie. Look for varieties with deep brown color and thick consistency that hold their shape when spooned. Homemade versions typically offer the richest flavor but premium store brands work beautifully too. Avoid products with added corn syrup or artificial flavors. The ingredient list should simply include apples sugar and spices.

Serving Suggestions

This pie shines when served with simple accompaniments that complement rather than compete with its flavor. A dollop of lightly sweetened whipped cream with a hint of maple syrup makes the perfect topping. For special occasions try serving with a small scoop of vanilla bean ice cream or a drizzle of warm caramel sauce. Thinly sliced fresh apples fanned alongside each slice create a beautiful presentation that hints at the flavor within.

Storage Tips

The pie keeps exceptionally well covered in the refrigerator for up to 4 days with flavor actually improving after the first day. For longer storage individual slices can be frozen wrapped tightly in plastic wrap then foil for up to 2 months. Thaw overnight in the refrigerator for best texture results. I often make this pie two days ahead of serving for convenience and enhanced flavor development.

Recipe Q&A

→ Can I use store-bought pie crust instead of the spelt crust?

Yes, you can substitute a store-bought pie crust if you're short on time. However, the whole-grain spelt crust adds a delightful nutty flavor that complements the apple butter filling beautifully.

→ What is apple butter and can I make it myself?

Apple butter is a concentrated apple spread made by slow-cooking apples with spices until they reduce to a thick, caramelized consistency. Yes, you can make it yourself by cooking down apples with sugar and spices until deeply browned and intensely flavored, though store-bought works perfectly in this pie.

→ Why does the pie need to chill for 6 hours?

The 6-hour chilling time allows the custard filling to fully set and firm up. This resting period is crucial for achieving the perfect silky-smooth texture and ensuring clean slices when serving.

→ Can I freeze this pie?

Yes, you can freeze this pie for up to 3 months. After baking and cooling completely, wrap it tightly in plastic wrap followed by aluminum foil. Thaw overnight in the refrigerator before serving.

→ What can I serve with apple butter pie?

Maple whipped cream is the perfect accompaniment, as suggested in the original recipe. Other excellent options include vanilla ice cream, caramel sauce drizzle, or a light dusting of cinnamon sugar on top.

→ 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, or when the internal temperature reaches above 180°F. The custard will continue to set as it cools.