Description
A silky, spiced custard pie that highlights the deep, concentrated flavor of apple butter. Baked in a whole-grain spelt crust (or your favorite crust), this pie sets into a smooth, sliceable custard—serve chilled with maple whipped cream for an extra cozy finish.
Ingredients
- 1 (9-inch) spelt pie crust (see notes for alternatives)
- 1 ¾ cups (about 470 g / 17 oz) apple butter (storebought or homemade)
- 1 cup (240 ml) heavy cream
- 3 large eggs
- ½ cup packed brown sugar (about 110 g)
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon coarse kosher salt*
- Pinch ground cloves
Instructions
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Lightly roll the dough into an 11-inch circle and line a 9-inch pie plate, pressing the pastry into the bottom and sides. Crimp the rim as you like and prick the bottom all over with a fork. Freeze the prepared shell for 15 minutes to firm the dough.
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Preheat your oven to 375°F (190°C). Place racks in the middle and lower positions.
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Remove the chilled crust and fit a round piece of parchment into the shell. Fill with pie weights (or dry rice/beans/lentils), making sure the weights reach the edges. Bake on the lower rack for 20 minutes. Remove the pie carefully, lift out the parchment and weights, then return the shell to the oven for another 5 minutes to dry the bottom. Reduce oven temperature to 325°F (165°C).
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Meanwhile, whisk together the apple butter, heavy cream, eggs, brown sugar, cinnamon, nutmeg, salt, and cloves in a large bowl until smooth and evenly blended. Scrape any mixture from the bowl sides so everything is homogenous.
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Pour the filling into the par-baked crust and smooth the top with a spatula. Bake on the middle rack until the edges look slightly puffed and the center still has a gentle wobble—about 45–55 minutes. The filling should register just over 180°F (82°C) when tested in the thickest part.
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Transfer the pie to a wire rack to cool. Once at room temperature, refrigerate the pie for at least 6 hours (overnight is ideal) so the custard firms fully before slicing.
Notes
- Notes & tips
- Salt note: This recipe was tested with Diamond Crystal kosher salt. If you use Morton’s or fine table salt, use roughly half the amount.
- Tip: Blind-baking the shell prevents a soggy bottom—don’t skip the parchment and weights.
- For decorative flair, roll out any extra dough and cut shapes (leaves, apples, etc.). Chill the cutouts, brush with egg wash, sprinkle coarse sugar, and bake for about 15 minutes at 375°F alongside the crust during the blind-bake stage. Arrange cooled cutouts atop the chilled pie before serving.
- If your apple butter tastes very sweet, reduce the brown sugar slightly and taste the filling before baking.
- Crust ideas
- Spelt crust: nutty, slightly sweet, and easy to work with—my favorite for this pie.
- Pâte sucrée or sablée: for a shortbread-style base that’s rich and tender.
- Graham cracker or Biscoff crumb crust: for a spiced, crunchy contrast to the smooth custard.
- Serving & storage
- Serve chilled or at cool room temperature with a spoonful of maple whipped cream or a scoop of vanilla ice cream. Store covered in the refrigerator for up to 4 days. To freeze, wrap individual slices tightly in plastic and foil; thaw overnight in the fridge before serving.