Ingredients:

  • 1 ¾ cups All-Purpose Flour
  • 1 tsp Granulated Sugar
  • ½ tsp Fine Sea Salt (for crust)
  • 8 Tbsp unsalted butter, very cold and diced
  • 4–6 Tbsp Ice Water
  • 1 ½ cups Homemade or High-Quality Apple Butter
  • 3 Large Eggs
  • ¼ cup Dark Brown Sugar, packed
  • ½ cup Heavy Cream (Double Cream)
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Ginger
  • ¼ tsp Ground Cloves
  • Pinch Fine Sea Salt (for filling)

Instructions:

  1. Combine Dry Ingredients: Whisk together flour, sugar, and the crust salt in a large bowl or the bowl of a food processor.
  2. Cut in the cold, diced butter using a pastry blender or food processor until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.
  3. Hydrate and Chill: Slowly stream in the ice water, mixing until the dough just comes together into a shaggy mass. Form the dough into a 1-inch thick disc, wrap tightly, and refrigerate for a minimum of 90 minutes.
  4. Roll and Fit: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch deep-dish pie plate. Trim the edges, fold the overhang under itself, and crimp decoratively. Freeze the assembled crust for 15 minutes. Preheat oven to 400°F (200°C).
  5. Blind Bake: Line the frozen crust with parchment paper, fill with pie weights, and bake for 15 minutes. Carefully remove the weights and paper. Reduce oven temperature to 350°F (175°C). Continue baking the crust for another 5–8 minutes until the bottom looks dry and slightly golden. Let cool slightly.
  6. Mix Filling Base: In a large bowl, whisk the eggs until lightly frothy. Add the apple butter, heavy cream, brown sugar, vanilla, and the filling salt. Whisk until perfectly smooth and homogeneous.
  7. Add Spices and Fill: Whisk in the cinnamon, ginger, and cloves. Pour the liquid filling into the partially baked, cooled crust.
  8. Bake: Bake at 350°F (175°C) for 50–60 minutes. The pie is done when the edges are set and puffy, but the very centre 1-inch area still has a slight, delicate wobble.
  9. Cooling: Remove from oven. Cool completely on a wire rack for at least 4 hours before slicing. The custard sets fully upon cooling.