Celebrating everything apple with this Apple Cider Cream Pie. Tangy and smooth, the creamy apple cider filling is paired with a flaky cinnamon crust and a cinnamon whipped cream for a pie that will have you feeling like you’re walking through an orchard even if you’re just sitting at home.
I couldn’t get through apple season without using apple cider in a pie. The sweet and tangy nectar is an October staple. Reduced down for a more concentrated flavor, the cider works wonderfully in this pie, the flavor easy to pick out.
It all starts with an all-butter cinnamon pie crust. Flaky and fully baked, let the crust cool completely before starting on the filling.
When making the filling, make sure to continue stirring once the eggs have been added to keep the eggs from scrambling. If you feel it might be a bit chunky, run the filling through a sieve to make sure it is smooth before transferring to the pie crust.
Top with a cinnamon whipped cream, and this pie is the perfect complement for apple season–a different kind of apple pie.
| Prep Time | 30 minutes |
| Cook Time | 30-35 minutes |
| Passive Time | 2-4 hours |
| Servings |
slices
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Ingredients
Cinnamon Pie Crust
- 300 grams all purpose flour
- 1/2 Tbsp granulated sugar
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 170 grams unsalted butter cold and cubed
- 1 Tbsp vodka
- 1 tsp apple cider vinegar
- ice water as needed
- egg white wash 1 egg white + 1 Tbsp water
Apple Cider Cream Filling
- 500 mL apple cider
- 223 mL whole milk
- 120 grams sugar divided into 60 grams and 60 grams
- 2 egg yolks
- 1 egg large
- 40 grams corn starch
- 1/4 tsp ground cinnamon
- 1 Tbsp vanilla bean paste or vanilla extract
- 25 grams unsalted butter cold
Cinnamon Whipped Cream
- 240 mL heavy whipping cream
- 2 Tbsp granulated sugar
- 1/4 tsp ground cinnamon
Ingredients
Cinnamon Pie Crust
Apple Cider Cream Filling
Cinnamon Whipped Cream
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Instructions
Cinnamon Pie Crust
- In a medium bowl, whisk together the flour, 2 Tbsp granulated sugar, salt, and ground cinnamon. Using your finger tips, rub in the cold cubes of butter until you have mostly pea-sized chunks of butter covered in flour; you should have a few larger chunks as well. Using a knife or your fingertips, stir in the vodka and apple cider vinegar until large chunks of dough begin to clump together. Add in the ice water 1/2 Tbsp at a time until you can form the dough into a ball. Use your fingertips to pinch together any dry bits into the dough, sprinkle with water if needed to bring it all together. Shape into a flat disc and wrap in plastic wrap. Chill for 30 minutes to 1 hour.
- Preheat the oven to 425°F and preheat a large baking sheet on the middle rack of the oven. Lightly grease a 9" pie dish about 1"-1.5" deep. Set aside.
- Remove the chilled dough from the fridge. Lightly flour your countertop or work surface. Roll the dough into a rectangle, about 12" x 4". Fold the top 1/3 of the dough to the center. Fold up the bottom 1/3 of dough to overlap with the top half. Rotate the dough 90 degrees and repeat the rolling and folding process one more time. Roll the dough until it is about 1/4"-1/2" thick. You want the dough to be at least 1" larger than your pie dish. Roll the dough over a floured rolling pin and lift it into the pie dish, gently press the dough into the bottom edges being careful not to pull the dough. Trim any excess around the top and crimp or decorate as desired.
- Using a fork, dock the bottom of the pie dough and chill in the freezer for 10 minutes.
- Line the chilled pie dough with a piece of parchment paper and fill with weights, dry beans, or dry rice to keep the pastry from falling down the sides of the dish and from puffing at the center. Place the pie on the preheated baking sheet and return to the middle rack the oven. Bake for 20-25 minutes. Remove the crust from the oven and take out the parchment paper and weight. Brush the bottom and the sides of the crust with the egg white wash (1 egg white whisked with 1 Tbsp water) to help seal in any moisture. Return to the middle rack of the oven and bake an additional 5-10 minutes until the bottom and the edges of your pie are golden brown and fully baked through. Remove the pie crust and allow it to cool completely on the baking sheet.
Apple Cider Cream Filling
- In a medium saucepan, bring 500 mL of apple cider to a boil over high heat. Lower the heat so that the cider is at a simmer and leave to reduce until you have 1/2 as much cider as you started off with. This should take about 15-20 minutes. Pour the reduced cider into a glass liquid measuring cup. You should have 250 mL remaining. If you're just a bit under, pour enough apple cider in to get you to 250 mL. Let the cider cool.
- In a large saucepan, heat the reduced cider, the milk, and 60 grams of granulated sugar over medium heat until the sugar dissolves and the liquid just begins to boil. It may look split at first, but do not worry, it will come together once you add the liquid to the eggs.
- In a large bowl, whisk together the egg yolks and whole egg. Sift the cornstarch, 60 grams granulated sugar, and ground cinnamon, into the eggs. Whisk until smooth and combined.
- Pour the warm cider and milk into the egg mixture a little at a time, whisking after each addition until all of the milk and cider has been added. Return the mixture to the large saucepan and continue to cook over medium heat whisking constantly you have a thick custard that's just beginning to boil. It should only take about 2-5 minutes for everything to come together and thicken.
- Remove the filling from the heat and whisk in the vanilla and the butter. Mix until fully incorporated and the cream filling is glossy.
- Pour the filling directly into the cooled pie shell. Smooth it out with a rubber spatula or the back of a spoon until you have an even surface. Refrigerate until cooled completely, about 1-2 hours or overnight if making ahead of time.
Cinnamon Whipped Cream
- In the bowl of a stand mixer fitted with a whisk attachment, or in a stainless steel bowl using a hand mixer, whisk together the heavy whipping cream, sugar, and ground cinnamon. Whisk at a high speed until medium peaks form. You'll know it's ready when you need to bang the whisk on the side of the bowl to release any whipped cream that gets stuck inside.
- Using a rubber spatula, the back of a spoon, or an offset spatula, smooth the whipped cream over the top of the chilled and set apple cider filling. Slice and serve.
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