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
- ¼ teaspoon coarse kosher salt
- Pinch ground cloves
Instructions
- Prepare the Pie Dough: Roll out the pie dough to an 11-inch circle and fit it into a 9-inch pie plate. Press the dough evenly into the sides and bottom of the pan. Crimp the edges decoratively if desired. Prick the bottom all over with a fork to vent steam during baking. Chill the pie shell in the freezer for 15 minutes to firm up.
- Preheat the Oven: Set the oven temperature to 375ºF (190ºC) and position oven racks in the middle and lower slots.
- Blind Bake the Pie Shell: Remove the chilled pie shell from the freezer. Line it with parchment paper and fill with pie weights such as dry rice, beans, or lentils. Push the weights toward the edges to maintain shape.
- Bake the Shell: Bake the shell on the lower rack for 20 minutes. Then remove from oven, carefully take out the parchment and weights, and return to oven for an additional 5 minutes to set the crust. Set aside and lower oven temperature to 325ºF (163ºC).
- Mix the Filling: In a large bowl, whisk together the prepared apple butter, heavy cream, eggs, brown sugar, cinnamon, kosher salt, and ground cloves until smooth and fully combined.
- Fill and Bake the Pie: Pour the filling carefully into the pre-baked pie shell, smoothing the surface evenly. Bake on the middle rack for 45-55 minutes until the filling is almost set – the edges will puff up, and the center should be slightly wobbly and register above 180ºF (82ºC) when tested with a thermometer.
- Cool and Chill: Transfer the pie to a wire rack to cool to room temperature. Then refrigerate for at least 6 hours so the custard filling firms up fully before serving.
Notes
- Using a spelt pie crust adds a nutty flavor and can be a good alternative to all-purpose flour crusts.
- Blind baking the crust prevents sogginess from the custard filling.
- Pie weights can be dry rice, beans, or lentils for even crust baking.
- Ensure the pie reaches at least 180ºF internally for safe consumption and proper custard set.
- Allow ample chilling time so the custard firms for clean slices.
- For added flavor, serve with whipped cream or a scoop of vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
