Description
This Apple Butter Pie combines a tender homemade pie crust with a luscious, spiced apple butter filling. The rich custardy filling is flavored with warm cinnamon, nutmeg, cloves, and vanilla, making it an irresistible dessert perfect for fall or any cozy occasion.
Ingredients
Scale
Pie Crust
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3–5 tablespoons ice water
- (Or substitute with a store-bought pie crust for convenience.)
Filling
- 1 cup apple butter
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Pinch of salt
Instructions
- Prepare the Crust: In a medium bowl, combine the all-purpose flour and salt. Mix these dry ingredients evenly.
- Cut in the Butter: Add the chilled, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add 3 to 5 tablespoons of ice water, a tablespoon at a time, mixing gently until the dough starts to come together without being sticky.
- Chill the Dough: Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to firm up.
- Roll Out Dough: On a floured surface, roll out the chilled dough to fit a 9-inch pie dish. Transfer it carefully, then trim and crimp the edges to your preference.
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking.
- Prepare the Filling: In a large bowl, whisk together the apple butter, granulated sugar, brown sugar, eggs, heavy cream, vanilla extract, ground cinnamon, nutmeg, cloves, and a pinch of salt until the mixture is smooth and fully combined.
- Assemble the Pie: Pour the filling into the prepared pie crust, leveling the top with a spatula or spoon.
- Bake the Pie: Place the pie in the preheated oven and bake for 50 to 60 minutes, until the filling is set and a knife inserted near the center comes out clean. To prevent the crust edges from overbrowning, cover them with foil halfway through baking if needed.
- Cool and Serve: Remove the pie from the oven and let it cool completely on a wire rack. Serve slices plain or topped with whipped cream or vanilla ice cream for extra indulgence.
Notes
- You can substitute the homemade pie crust with a store-bought crust to save time.
- Chilling the dough before rolling is crucial for a flaky crust.
- Cover crust edges with foil during baking to prevent burning.
- Ensure the filling is fully set before removing from the oven to avoid a runny texture.
- Best served cooled and can be refrigerated for up to 3 days.
