Description
A delightful treat combining homemade apple butter with a creamy filling in a flaky crust, perfect for autumn gatherings.
Ingredients
Scale
- 1 (9-inch) spelt pie crust
- 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
- Pinch ground cloves
Instructions
- Prepare the Crust: Roll out the pie dough to an 11-inch circle, fit into a 9-inch pie plate, crimp edges, prick the bottom with a fork, and refrigerate for 15 minutes.
- Preheat the Oven: Preheat the oven to 375ºF and adjust racks for even bake.
- Blind Bake the Crust: Line the crust with parchment and fill with pie weights. Bake on the lower rack for 20 minutes, remove weights, and bake for an additional 5 minutes until slightly golden. Lower oven temperature to 325ºF.
- Mix the Filling: Whisk together apple butter, heavy cream, eggs, brown sugar, cinnamon, nutmeg, salt, and cloves until smooth.
- Bake the Pie: Pour filling into the blind-baked crust and bake on the middle rack for 45-55 minutes until edges puff up and center is slightly wobbly.
- Cool and Chill: Transfer to a wire rack to cool completely, then refrigerate for at least 6 hours before slicing.
Notes
For a gluten-free version, substitute with a gluten-free pie crust. Pair with whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 14g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
Keywords: apple pie, fall dessert, comfort food, pie recipe