Apple Cider Cream Pie

Happy (almost) Thanksgiving!

I made this pie last week with the idea to blog about it and encourage you to make it for your Thanksgiving celebrations. Of course I didn’t think about the fact that this past week would be ridiculously busy considering I work at a bakery and its almost Thanksgiving. It took me 3 days to finish one load of laundry this week, people.

Ok, enough whining. With procrastination as the theme of this post, I hope some of my fellow wait-til-the-last-minute-ers may find the time to make this tasty pie for their holiday dinner. Also, there’s another whole month of holidays for you to indulge…in case you forgot.

Additionally, I feel the need to share that microwaving this pie, as my dear roommate did, is a bad idea. Unless you’re into pie soup, in which case, go crazy.

Apple Cider Cream Pie

Pie Crust

1 ¼ cup all purpose flour

1 teaspoon salt

1 tablespoon sugar

1 stick cold butter, cut into ½ inch cubes

6 tablespoons ice cold water

Measure flour, sugar, and salt into a medium sized bowl. Cut butter into cubes and add to flour mixture. With a pastry knife, cut butter into flour until pea-sized bits are formed. Then add ice cold water, one tablespoon at a time, stirring to incorporate. Once the dough begins to come together form a ball with your hands. If it is still crumbly, add another tablespoon of water. Once you can form it into a ball, wrap it in plastic wrap and refrigerate until you’re ready to use it (at least 1 hour).

Apple Cider Pastry Cream

3 ½ cups apple cider

2 cups whole milk

½ cup sugar

Pinch salt

5 large egg yolks

3 tablespoons cornstarch

In a small saucepan on medium-low heat, simmer the apple cider until it is reduced down to 1 cup.

In a separate saucepan, heat the milk and sugar stirring occasionally so that the sugar is dissolved. Meanwhile, whisk together the egg yolks, salt, and cornstarch. Once the milk is beginnig to bubble, pour a ladle-full of the hot milk into the egg mixture and whisk together immediately. Continue whisking and pour in another ladle of the milk to temper the eggs. Now that the eggs are warmed up, pour the egg mixture into the saucepan with the milk and continue whisking until thick. Add reduced apple cider, and turn off the heat.

Pour custard into a pre-baked pie shell (I baked mine at 350 lined with parchment and filled with beans to avoid bubbles I the crust). Once cool, top with sweetened whipped cream and cinnamon. I also thought of topping it with candied walnuts or pecans, but I ended up just sticking to good old whipped cream.



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