Cider Cream Pie

Ingredients:

  • 1 pie crust, rolled out and fluted
  • 2 cups apple cider
  • 2/3 cup plus two tablespoons sugar
  • 1/2 cup sour cream
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/2 cup heavy cream
  • 1/2 teaspoon cinnamon

Preheat the oven to 375° F. Line the dough with foil and fill with pie weights. Bake until the crust is barely set, about 15 minutes. Remove the parchment and pie weights. Cover the edge of the crust with strips of foil and bake for about 15 minutes longer, until the crust is just set but not browned. Lower the oven temperature to 350°.

In a medium saucepan, boil the cider until it’s reduced to 1 cup, 15-20 minutes. Transfer to a bowl and let cool. Whisk in 2/3 cup of the sugar, the sour cream and salt, then whisk in the eggs.

Pour the custard into the pie shell without removing the foil strips. Bake the pie in the lower third of the oven for 35 to 40 minutes, until the custard is set around the edge but the center is slightly jiggly. Let the pie cool completely in the fridge.

In a medium bowl, using an electric mixer, beat the heavy cream with the remaining 2 tbsp sugar and the cinnamon until firmly whipped. Mound the cream on the pie, cut into wedges and serve.

From The Bitten Word

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