Autumn Apple Butter Pie Recipe

We don’t know about you, but here at Silver Mushroom we are welcoming the autumn season with open arms. And not just for the scatter of pumpkins and musky scents, but for all the dreamy bakes that will be flying out of the kitchen. Theres nothing better than popping on a chunky knit, lighting the fire and settling down with a tasty treat whilst your home welcomes guests with the scents of apple and cinnamon. And this is the recipe of the season that will do just that! Before we dive in, why not take a look at our bakeware selection and stock up on some new pieces for the occasion?

Apple Butter Pie Ingredients

For Spelt Pie Crust:

• 1-½ cup (210 grams) spelt flour

• 1 tablespoon (5 grams) sugar

• 1 tablespoon ground cinnamon

• ¼ teaspoon salt

• ¼ teaspoon baking powder

• 2 tablespoons (30 grams) cream cheese

• 10 tablespoons (140 grams) butter

• ¼ cup (60 grams) cold water

For Apple Butter Filling:

• 1–¾ cups (470 grams) apple butter

• 1 cup (240 grams) heavy cream 

• 3 large eggs

• ½ cup packed (100 grams) brown sugar

• 1 teaspoon ground cinnamon

• ½ teaspoon fresh grated nutmeg

• ¼ teaspoon salt

• Pinch ground cloves

How To Make Your Very Own Apple Butter Pie 

To Prepare and Blind Bake Pie Crust:

1. Add the spelt, sugar, cinnamon, salt and baking powder to the bowl of a food processor. Pulse until combined. Add in cream cheese and pulse 5 times, then add butter and pulse 7 times. With the motor running pour in the water and pulse until the dough forms together into a mostly cohesive ball.

2. Scrape out the pie dough onto a flour dusted work surface and gather the dough together into a disk shape. Roll out the pie dough to an 11″ circle and line a 9” pie plate, crimping the edges as desired. Prick the bottom of the dough all over with a fork to let steam escape during baking. Place the pie in the freezer for 30 minutes to let the pie dough chill.

3. Preheat oven to 375ºF.

4. Remove from freezer and line the pie dough with a parchment round piece of paper and then add pie weights (or dry rice or beans or lentils), making sure to push pie weights to the edges. Bake for 20 minutes on the lower rack, then remove from oven and remove the parchment and pie weights. Return to oven and bake for an additional 10 minutes. Set aside until ready to use. Lower the oven to 325ºF.

To Make Apple Butter Filling:

1. Add all ingredients to a large bowl and whisk together until fully combined. Carefully pour the filling into the baked pie shell and smooth it over.

To Bake:

1. Bake the pie on the middle rack for 45-55 minutes, or until the pie reaches a temperature of 170º-180ºF and the outer edges have started to puff up but the center is still slightly wobbly.

2. Remove from the oven and let cool at room temperature before placing in the refrigerator for at least 4 hours to finish firming up.

3. Serve as is, or with Maple Whipped Cream.

And there you have it, our favourite treat to tuck into on a chilly autumn’s night! Be sure to snap a pic whilst you get the chance, it will be gone before you know it! 

Poppy x