Ingredients:

  • 1 ¼ cups All-purpose Flour (150 g), plus extra for dusting
  • 1 Tbsp Granulated Sugar (15 g)
  • ½ tsp Fine Sea Salt (3 g)
  • 8 Tbsp Unsalted Butter, cold and diced (115 g)
  • 4–6 Tbsp Ice Water (60–90 ml)
  • 1 ½ cups Apple Butter (360 g), good quality
  • 3 Large Eggs, lightly beaten
  • ½ cup Double Cream (Heavy Cream) (120 ml)
  • ¼ cup Light Brown Sugar, packed (50 g)
  • 1 tsp Vanilla Extract (5 ml)
  • 1 tsp Ground Cinnamon (5 g)
  • ¼ tsp Freshly Grated Nutmeg (1 g)
  • ¼ tsp Ground Cloves or Allspice (1 g)
  • ½ tsp Fine Sea Salt (3 g)

Instructions:

  1. Prepare the Dough: Combine flour, sugar, and salt in a large bowl or food processor. Cut in the cold butter until the mixture resembles coarse breadcrumbs. Slowly add the ice water, 1 tablespoon at a time, mixing until the dough just comes together into a cohesive ball. Do not overwork.
  2. Chill: Flatten the dough into a disc, wrap tightly in cling film, and chill in the refrigerator for at least 60 minutes.
  3. Roll and Line: Roll the chilled dough out to about a 12-inch circle. Transfer carefully to the 9-inch pie plate, pressing gently into the corners. Trim the excess and crimp the edges high and thick. Prick the bottom of the crust generously with a fork.
  4. Blind Bake: Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 400°F (200°C) for 15 minutes. Remove the weights and paper, reduce the temperature to 375°F (190°C), and bake for an additional 5–8 minutes until the crust is pale golden and set. Cool completely.
  5. Prepare the Filling: In a large bowl, whisk together the apple butter, eggs, and double cream until smooth and fully incorporated.
  6. Incorporate Dry Ingredients: Add the brown sugar, vanilla extract, cinnamon, nutmeg, cloves/allspice, and salt. Whisk until the mixture is uniform and the sugar is dissolved, aiming for a silky consistency.
  7. Fill and Protect: Pour the apple butter filling carefully into the cooled, blind-baked pie shell. Create a foil ring or use a crust shield to protect the pastry edges.
  8. Bake: Place the pie in the preheated 375°F (190°C) oven. Bake for 40–50 minutes, until the edges of the filling are set and the very center still has a slight, barely perceptible wobble.
  9. Cool Completely: Remove the pie from the oven. Cool it on a wire rack for at least 2 hours at room temperature, or until fully set before slicing and serving.