Well, I gave into the urges of my RSS reader. And my own urges really-let�s be honest here.
I�m always ready to make pie, though if I am being honest, I must admit that I am a filling person all the way. Crusts, no matter how flaky or tender, will always play second fiddle in my mind to the filling.
I have definitely been guilty of baking pie filling in ramekins and bypassing the crust all together. But with Thanksgiving on the way, I thought it might be a little callous to post a recipe on how to bake pie filling, which is probably not what your extended family wants to see when they approach the dessert table next week.
I get that people actually like pie crust, so I kept it in this recipe even if I just scrape the filling out and deposit my crusts onto my husband�s plate.
You may also be wondering about the size of the pies in my photos. I got an adorable set of 4� pie plates for my birthday, and I�ve been halving regular pie recipes to make adorable miniature versions. This is ideal for our household of two, as we each get a mini pie to ourselves!
The recipe below is for a full 9� pie, as I realize most people actually want a regular sized pie, no matter how cute the little ones are. I�m usually wary of cream pies (as sometimes they turn into loose messes that kind of resemble cream) but I couldn�t resist the thought of a cider cream filling. Plus I had success with this recipe, so I knew cider cream could work.
And it worked oh so well. Perfectly spiced and apple-y, topped with whipped cream and freshly grated nutmeg, this pie would make a great addition to your Turkey Day spread!
Adapted from Food & Wine