Ingredients
Pie Crust
- 1 (9-inch) spelt pie crust (see notes below)
Filling
- 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 Pie Crust: Roll out the spelt pie dough into an 11-inch circle and fit it into a 9-inch pie plate, pressing gently into the bottom and sides. Crimp the edges as you like and prick the bottom of the crust all over with a fork to allow steam to escape during baking. Place the pie crust in the freezer for 15 minutes to chill.
- Blind Bake the Pie Shell: Preheat the oven to 375ºF (190ºC) with racks positioned in the middle and lower sections. Remove the chilled pie crust from the freezer. Line it with parchment paper and fill with pie weights (such as dry rice, beans, or lentils) pushed to the edges. Bake on the lower rack for 20 minutes, then carefully remove weights and parchment paper. Return to the oven and bake for an additional 5 minutes to ensure the crust is cooked through. Set aside and reduce oven temperature to 325ºF (160ºC).
- Mix the Filling: In a large bowl, whisk together the apple butter, heavy cream, eggs, brown sugar, ground cinnamon, freshly grated nutmeg, kosher salt, and ground cloves until the mixture is smooth and fully combined.
- Pour and Bake the Filling: Carefully pour the filling into the prepared and cooled pie shell, smoothing the top into an even layer. Bake the pie on the middle rack for 45 to 55 minutes, or until the edges have puffed slightly and the center is still slightly wobbly but has reached an internal temperature above 180ºF (82ºC).
- Cool and Chill: Transfer the pie to a wire rack to cool to room temperature. Then refrigerate for at least 6 hours to allow the custard to set fully before serving. For best flavor, serve chilled, optionally topped with maple whipped cream.
Notes
- The spelt pie crust provides a wholesome, nutty flavor that complements the apple butter filling beautifully. Alternatively, you can use a traditional all-purpose pie crust if preferred.
- To blind bake, pie weights like dry rice, beans, or lentils help maintain the crust shape and prevent bubbling.
- Ensure the pie custard is slightly wobbly when removed from the oven as it will firm up while chilling.
- For serving, maple whipped cream pairs wonderfully with the warm spices in the pie.
- The pie keeps well refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Custard
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
