1 - 9 INCH PIE

CRUST

1 cup all-purpose flour
1 tablespoon cornstarch
1 tablespoon sugar
½ teaspoon kosher salt
1 stick unsalted butter, cut into 1/2-inch dice and chilled
3 tablespoons heavy cream
1 teaspoon apple cider vinegar

FILLING AND TOPPING

2 ½ cups apple cider
1 cup sugar
1/2 cup sour cream
1/4 teaspoon salt
4 large eggs
1 cup heavy cream
1/2 teaspoon cinnamon

Step 1

In a food processor, combine the flour, cornstarch, sugar and salt. Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal. Combine the milk and vinegar and drizzle it on top. Pulse in 1-second bursts 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.

Step 2

On a floured work surface, roll out the dough to an 11-inch round, a scant 1/4 inch thick; ease it into a 9-inch glass or ceramic pie plate. Trim the overhanging dough to 1 inch and fold it under itself. Crimp decoratively and chill the crust until firm, about 15 minutes.

Step 3

Preheat the oven to 425°. Line the crust with parchment paper and fill with pie weights or dried beans. Bake in the lower third of the oven for about 10 minutes, until the crust is barely set. Remove the parchment and pie weights. Cover the edge of the crust with strips of foil and bake for about 10 minutes longer, until the crust is just set but not browned. Press the bottom of the crust lightly to deflate it as it puffs; let cool. Lower the oven temperature to 350°.

Step 4

In a medium saucepan, boil the cider until it's reduced to 3/4 cup, about 10 minutes. Reserve ¼ cup of reduced cider and transfer remaining ½ cup to a bowl and cool. Whisk in 3/4 cup of the sugar, the sour cream and salt, then whisk in the eggs.

Step 5

Pour the custard into the pie shell. Bake the pie in the lower third of the oven for 30 to 35 minutes, until the custard is set around the edge but the center is slightly jiggly. Let the pie cool completely.

Step 6

In a medium bowl, using an electric mixer, beat the heavy cream with the remaining 1/4 cup sugar until firmly whipped. Mound the cream on the pie, drizzle with remaining cider reduction, sprinkle with cinnamon and cut into wedges and serve.

Make Ahead

The recipe can be prepared through Step 5 and refrigerated for 2 days.

Ingredients

Directions

Apple Cider Cream Pie

Ingredients Directions