Apple Cider Cream Pie

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!

Apple Cider Cream Pie

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: Makes one 9\" pie


  • 1 cup all-purpose flour
  • 1 Tbsp cornstarch
  • 1 Tbsp sugar
  • 1 tsp salt
  • ½ cup (1 stick) unsalted butter, cold
  • 1 tsp apple cider vinegar, mixed with 2 Tbsp cold milk
  • 2 cups apple cider
  • ¾ cup sugar
  • 1/2 cup sour cream
  • 1/4 teaspoon salt
  • 4 large eggs
  • Freshly whipped cream and fresh nutmeg for topping


  1. In a medium bowl, combine the flour, cornstarch, sugar and salt. Cut in the butter and massage the mixture with your fingers until the mixture resembles coarse meal. Drizzle the vinegar/milk mixture in and continue mixing with your hands until the dough just comes together. Turn the dough out onto a work surface, gather up any crumbs and pat into a disk. Wrap in plastic and refrigerate until chilled, about 30 minutes.
  2. Once the dough is chilled, flour a work surface. Roll the dough out to a 10” round or so, about a scant ¼” thick and place it into a greased 9” pie plate. Trim the overhanging dough to 1” and fold it under itself. Crimp decoratively if desired and chill the crust until firm, about 15 minutes.
  3. Preheat oven to 425°. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for about 15 minutes, or until the crust is barely set. Remove the parchment and pie weights and cover the edge of the crust with strips of foil, then bake for about 15 minutes longer, until the crust is just set but only very lightly browned. Remove from oven and let cool. Reduce oven temperature to 350°.
  4. In a medium saucepan, boil the cider until it's reduced to about 1/2 cup, about 10 minutes. Transfer to a medium bowl and let cool. Whisk in the sugar, sour cream and salt, then whisk in the eggs until all ingredients are well combined.
  5. Pour the custard into the pie shell without removing the foil strips. Bake for 35 to 40 minutes, until the custard is set around the edges but the center still has a slight jiggle. Remove from oven and let the pie cool completely, then transfer to the fridge to chill for an hour before serving with freshly whipped cream and a grate or two of fresh nutmeg.
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Adapted fromu00c2u00a0Food & Wine

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  • November 22, 2013 - 4:10 pm | Permalink

    I’ve wanted to try one of these pies. it looks great!

    • bashful_bao
      November 22, 2013 - 4:14 pm | Permalink

      Thanks, Dina!

  • November 23, 2013 - 3:30 pm | Permalink

    This pie looks delish!! Love your posts & the name of your blog :)

    atelier zozo

    • bashful_bao
      November 23, 2013 - 10:09 pm | Permalink

      Thanks so much!

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