Spiced Apple Butter Pie

When someone hands you spiced apple butter, make pie with it.

One of my favorite parts of attending weddings is seeing what the bride and groom have chosen to fill their welcome bags with. It’s such a great way to gain some insight on the couple or the place they’ve chosen to get married! Bag stuff with Gatorade and Advil? This couple loves to party and wants you to join in. Old bay chips? Maryland is in their roots. A map of hiking trails near the venue? That one doesn’t need to be explained.

Back in December, I attended a friend from college’s wedding. Her parents have a farm just around the corner from her venue so her wedding favors were straight from her farm. I may not be a big fan of cooked apples but the same can’t be said for apple butter. I LOVE it.

This easy cheat-pie is, well, as easy as pie. The flavor from the spiced apple butter combined with the flakey texture of the puff pastry make it an easy crowd pleaser. Even Onyx is a big fan.

Want to take it up a notch? Whip up ½ cup of heavy cream with 1-2 tablespoons of sugar until stiff peaks form. Top each piece of pie with a big spoonful of your fresh whipped cream!

Thanks Hayley for giving me a reason to play around with spiced apple butter! Now I just have to figure out what to give my own wedding guests. Luckily I’ve got a few months to taste test every chocolate spot between D.C. and Maine.


  • 1 Sheet puff pastry, thawed to be malleable
  • 1 Cup spiced apple butter
  • ½ Cup chopped pecans
  • 1 Egg


  • Preheat the oven to 350 degree
  • Line a baking sheet with aluminium foil. Open up the thawed puff pastry sheet and place on baking sheet. Fill the middle third of it with the spiced apple butter and the pecans. Cut seems at 45 degree angles in the side of the two remaining thirds of puff pastry (on either side of the apple butter portion). Fold puff pastry folds one over the other and tuck the last piece underneath the pie. Whisk the egg in a small bowl and brush onto the top of the puff pastry.
  • Bake for 30-40, or until the puff pastry expands and turns golden brown. Let sit 10-15 minutes to cool before digging in.