Ingredients:

  • 2 cups All-purpose Flour (plus extra for dusting)
  • 1 teaspoon Fine Sea Salt (for pastry)
  • 12 tablespoons Unsalted Butter (1 ½ sticks), diced and chilled
  • 4–6 tablespoons Ice Water
  • 1 Large Egg, beaten (for egg wash, optional)
  • 1 ½ cups High-Quality Apple Butter
  • ½ cup Light Brown Sugar, packed
  • 2 whole Large Eggs + 1 yolk, room temperature
  • ¼ cup Heavy Cream (Double Cream)
  • 1 tablespoon All-purpose Flour (for filling)
  • 1 teaspoon Vanilla Extract
  • 1 ½ teaspoons Ground Cinnamon
  • ½ teaspoon Ground Nutmeg, freshly grated
  • ¼ teaspoon Ground Ginger
  • ⅛ teaspoon Pinch of Ground Cloves
  • ½ teaspoon Fine Sea Salt (for filling)

Instructions:

  1. Make the Dough: Combine the 2 cups of flour and 1 teaspoon of salt. Cut in the cold butter (using a pastry blender or food processor) until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.
  2. Add Liquid and Chill: Drizzle in 4 tablespoons of ice water. Mix until the dough just starts to come together, adding remaining water one tablespoon at a time if necessary. Form the dough into a flat disc, wrap tightly, and chill in the refrigerator for at least 60 minutes.
  3. Roll Out and Line: On a lightly floured surface, roll the dough into a 12-inch circle. Gently transfer to the 9-inch pie dish. Trim the edges, crimp them decoratively, and then chill the lined dish again for 20 minutes.
  4. Blind Bake (Initial): Preheat the oven to 400°F (200°C). Line the chilled pastry shell with parchment paper and fill completely with baking weights (or dried beans/rice). Bake for 15 minutes.
  5. Blind Bake (Finish): Remove the weights and paper, prick the bottom with a fork, and return to the oven for 5–8 minutes, or until the base is dry and lightly golden. Reduce oven temperature to 350°F (175°C).
  6. Whisk Dry Ingredients (Filling): In a medium bowl, whisk together the brown sugar, the 1 tablespoon of flour, the ½ teaspoon of salt, cinnamon, nutmeg, ginger, and cloves. This prevents lumps.
  7. Combine Wet Ingredients: In a large bowl, whisk the apple butter, the two whole eggs plus one yolk, vanilla extract, and heavy cream until completely smooth.
  8. Mix Filling: Gradually add the spiced brown sugar mixture to the wet ingredients, whisking until homogeneous and there are no streaks of dry ingredients.
  9. Fill and Bake: Pour the filling mixture into the par-baked pastry shell. Immediately cover the exposed crust edges with a crust shield or foil strips to prevent burning. Bake in the preheated 350°F (175°C) oven for 35–45 minutes.
  10. Test and Cool: The pie is done when the edges are set but the very center still has a slight, delicate 'wobble'. Remove and cool completely on a wire rack (at least 3 hours) before slicing. If sliced warm, the custard will weep and collapse.