Well, I gave into the urges of my RSS reader.u00c2u00a0 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.u00c2u00a0 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.u00c2u00a0 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.u00c2u00a0 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.u00c2u00a0 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.u00c2u00a0 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.u00c2u00a0 Plus I had success with this recipe, so I knew cider cream could work.
And it worked oh so well.u00c2u00a0 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 fromu00c2u00a0Food & Wine