Apple Butter Pie (Print Version)
Silky-smooth filling with bold apple butter flavor, baked in a whole-grain spelt crust and finished with maple whipped cream.
# Ingredients:
→ Pie Base
01 -
1 (9-inch) spelt pie crust
→ 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 all over with a fork to allow steam to escape during baking. Place in freezer for 15 minutes to chill.
02 -
Preheat oven to 375°F and position racks in the middle and lower positions. Remove pie shell from freezer. Line with parchment paper, then add pie weights (dry rice, beans, or lentils work well), ensuring weights reach the edges. Bake for 20 minutes on lower rack, then remove parchment and weights. Return to oven for 5 additional minutes. Set aside and lower oven temperature to 325°F.
03 -
In a large bowl, whisk together apple butter, heavy cream, eggs, brown sugar, cinnamon, nutmeg, salt, and cloves until fully combined. Carefully pour into the blind-baked pie shell and smooth into an even layer.
04 -
Bake on middle rack for 45-55 minutes, or until the outer edges have started to puff up but the center remains slightly wobbly. The internal temperature should reach above 180°F.
05 -
Transfer to a wire rack to cool completely before refrigerating for at least 6 hours to firm up.
# Notes:
01 -
This silky-smooth pie offers a unique and bold apple flavor, perfect for autumn gatherings.
02 -
Consider serving with maple whipped cream for an enhanced flavor experience.