Best Apple Cider Pie Recipes

CIDER-CARAMEL APPLE PIE

Steps:

• Roll out one disk of dough and fit it into a 9-inch pie pan. Roll out the second disk as directed in Cook's Note and place on a parchment-lined baking sheet. Chill the crusts while you prepare the caramel and filling.
• Make the caramel: In a large wide pot, bring the cider to a boil over medium heat, then lower to medium-low heat and cook, without stirring, until the cider reduces to a sauce with the consistency of thin caramel, 45 to 60 minutes (the timing will depend on the size of your pot; check the progress every 15 minutes or so to start, and more frequently once it begins to thicken).
• Stir the butter, salt, and vanilla into the caramel, then pour the mixture into a heatproof bowl to cool slightly, about 15 minutes.
• Make the filling: Place the apples in a large bowl. In a small bowl, stir the brown sugar, flour, and cinnamon together. Add the mixture to the apples and toss to coat. Add the cooled caramel and toss well to combine.
• Arrange the filling in the chilled piecrust: If you place the apples in overlapping concentric circles, like a rosette, there will be fewer air pockets between the fruit, reducing the chance of the top crust collapsing after baking. Once you reach the upper edge of the pie pan, begin to make the circles smaller to mound the filling higher in the center to give the baked pie the domed look.
• Roll up the top crust onto the rolling pin and gently unfurl it over the filling. Press the edges of the top and bottom crusts gently together to seal, then trim the excess dough away using scissors, leaving a 1/2-inch overhang. Tuck the overhang under itself all the way around the pie.
• Crimp the edges of the crust as desired. I refrigerate the pie for 20 to 30 minutes.
• Preheat the oven to 425 degrees F (218 degrees C), preferably with a baking stone on the bottom rack.
• Brush the top crust with the egg wash and sprinkle generously with turbinado sugar. Use a small sharp knife to cut a few small vents in the crust. Bake the pie on the stone or bottom rack until the crust is deeply golden and the filling is bubbling up through the vents, 40 to 50 minutes. If the crust begins to brown too quickly, reduce the oven temperature to 375 degrees F (190 degrees C) and/or tent the crust or edges with foil. Cool the pie for at least 30 minutes before serving.
• To mix the dough by hand: In a large bowl, whisk together the flour and salt. Add the butter cubes, tossing them through the flour until each piece is well coated. Cut the butter into the flour by pressing the pieces between your palms or your fingers, flattening the cubes into big shards and continuing to toss them through the flour, recoating the shingled pieces.
• For a flaky crust, continue cutting the butter into the flour just until the pieces of butter are about the size of walnut halves. Or, for a mealy crust, continue to work the mixture together until the pieces of butter are about the size of peas. To mix the dough in a food processor: See Pro Tip.
• Make a well in the center of the flour mixture. Add 3 tablespoons ice water for a single crust or 6 tablespoons for a double crust and mix to incorporate. Then add more ice water 1 tablespoon at a time and continue mixing just until the dough comes together. As it begins to come together, you can knead it a few times to make sure it's fully combined. It's important not to add too much water to the dough, which should never be sticky- it should hold together easily in a ball but still feel almost dry to the touch.
• Form the dough into an even disk if making a single crust; or divide in half and shape into 2 equal disks if making a double crust. Wrap tightly in plastic wrap and chill for at least 30 minutes or up to overnight.
• For a double-crust pie: Using one disk of dough, follow the instructions for a single-crust pie and chill the bottom crust in the pie pan. Roll out the second disk of dough on a lightly floured surface to 1/4-inch thick and place on a parchment-lined baking sheet. Chill in the refrigerator for 10 to 15 minutes.
• Fill the bottom crust as directed in the recipe. Roll the top crust up onto the rolling pin, starting at the far edge of the dough. With the pie pan in front of you, start at the edge closest to you and gently unfurl the dough onto the filling. Trim the excess dough from the edges, leaving a 1/2-inch overhang all around. Use your fingers to press the edges of the bottom and top crusts together so they are lightly sealed. Chill the pie in the refrigerator for 15 to 30 minutes or freeze for 5 minutes.
• Tuck the excess dough under at the edges, pressing lightly to help seal the dough to the rim of the pie pan. Return the dough to the refrigerator for 15 to 30 minutes or to the freezer for 5 to 10 minutes. Crimp the edges of the piecrust as desired. Bake as directed in the recipe.

APPLE GINGER PIE WITH CIDER-BOURBON SAUCE

Steps:

• For Crust :
• Mix flour, sugar, salt and apple pie spice in processor. Add butter and shortening and cut in until mixture resembles coarse meal. Add sour cream and blend in using on/off turns just until dough forms. Turn out dough onto lightly floured surface. Divide in half. Form each half into a ball; flatten into disk. Wrap each disk in plastic wrap and refrigerate 1 hour.
• For Filling:
• Preheat oven to 400°F. Toss first 6 ingredients together in bowl.
• Roll out 1 dough disk between sheets of plastic wrap to 13-inch round. Peel off top sheet; invert dough into 9 1/2-inch deep-dish glass pie dish. Peel off plastic. Roll out remaining dough disk between sheets of plastic wrap to 13-inch round. Peel off top sheet of plastic. Mound filling in pie dish. Invert dough over filling. Peel off plastic. Pinch edges of dough to seal. Trim excess crust. Crimp edges decoratively. Cut 5 slashes in top of dough to allow steam to escape. Brush top with milk and sprinkle with sugar. Bake until golden brown, covering with foil if browning too quickly, about 1 hour.
• Let pie stand until just slightly warm, about 1 hour. Serve pie with ice cream and Cider-Bourbon Sauce.
• For the cider-bourbon sauce:
• Boil apple cider in heavy medium saucepan until reduced to 3/4 cup, about 45 minutes. Add butter and sugar and whisk until butter melts. Boil 3 minutes, whisking occasionally. Remove from heat. Whisk in bourbon. Cool sauce completely before serving.

OLD FASHIONED APPLE CIDER PIE

Steps:

• Divide the pastry almost in half and roll out the larger half on a lightly floured surface to a 13-inch circle.
• Line a 9-inch pie tin with the pastry.
• Trim the edge to 1/2-inch beyond the rim of the pie tin.
• Combine the apples, 1 cup of apple cider and the sugar in a 3-quart saucepan and cook, over high heat, until the mixture comes to a boil.
• Reduce the heat to low and simmer for 8 minutes or until the apples are tender.
• Drain the apples, reserving the syrup.
• Add enough additional apple cider to the syrup to make 1 1/3 cups.
• Return the syrup and apples to the saucepan.
• Combine the cornstarch and water in a small bowl and stir until well blended.
• Stir the cornstarch mixture and the cinnamon into the apple mixture.
• Cook over medium heat, stirring constantly, until the mixture comes to a boil.
• Remove from the heat and stir in the butter, then pour the mixture into the pastry lined pie tin.
• Roll out the remaining pastry to an 11-inch circle.
• Fold the pastry gently, so as not to tear it, into quarters and cut slits in the folds.
• Gently unfold the pastry on to the top of the filling and trim the edge to 1-inch beyond the rim of the pie tin.
• Fold the top crust under the lower crust and form a ridge by fluting the edge of the pie.
• Bake in a 400 degree F. oven for 40 to 45 minutes or until golden brown.
• Cool on a wire rack until slightly warm before cutting and serving.
• NOTE:
• This is the perfect pie to serve with the rich cheddar sauce in this file.

APPLE-PIE SPICED CIDER

Steps:

• In a medium saucepan, whisk together cider, sugar, spices, and salt. Bring to a simmer over medium-low heat. Remove from heat; pour in brandy, if desired. Strain into a pitcher; discard solids. Serve in mugs, garnished with cinnamon sticks.

APPLE PIE CIDER

Steps:

• In a large pot, combine apple juice, apple cider, sugar and cinnamon sticks. Bring to a boil, remove from heat, and let cool completely.
• When juice mixture is cool, stir in the grain alcohol.

APPLE PIE MADE WITH BOILED CIDER

Steps:

• For the pie crust whisk together the flour and salt.
• Add the shortening and mix until well combined.
• Add the butter and mix until just crumbly. (DO NOT mix until the butter is completely blended -- it will produce a better crust this way.).
• Gradually add the ice water until the dough is mixed so that it holds together in a ball and no longer feels crumbly or dry.
• Take the large ball and divide it into two pieces with one piece being slightly larger than the other. If you weigh your ingredients the larger piece should weigh approximately 11 oz and the smaller piece should weigh approx 9 oz.
• Form each piece into a disk and then gently roll the edges onto a floured area.
• Gently pat the disks until they are about one inch thick and then wrap each one separately in any brand of plastic wrap.
• Refrigerate for at least 30 minutes. However if you wish it can be refrigerated for up to 3 days.
• Take the dough out of the refrigerator. Only if it has been chilled for more than 30 minutes will it need to be left to warm up a little bit- up to 30 minutes.
• Preheat oven to 350 degrees.
• Roll out the larger piece of dough and on a floured surface to a 14-15 inch circle.
• Gently fold the large circle in half and then into a triangle by folding again. Place the triangle piece dough into the pie pan and gently open the folded pieces so that it will be nicely centered. DO NOT cut off excess dough which will hang over the edges of the pie pan.
• Roll out the smaller piece of dough and on a floured surface to a 11-12 inch circle. Fold it into a triangle like before and cover with plastic wrap until ready to put on the top of the filling after it is inserted into the pan.
• In a large bowl put the apples which have been sliced, sugar, lemon juice, spices, vanilla, boiled cider and salt. Don't be alarmed to see that the mixture becomes a little syrupy as you are stirring the filling.
• Add the butter and flour, blend well. Set aside.
• Fill the pan which is lined with the larger pie crust with the apple mixture.
• Top with the smaller pie crust, and add several slits with a sharp knife for the steam to escape and to try to avoid spill-overs while baking.
• Gently bring the unused portion of crust from the bottom layer up over the top of the upper layer and seal well, crimping as is your desire. (Crimping helps seal the crust against seepage -- you can press a fork into the edge all the way around if you desire or use any other method.)
• Bake at 350 degrees for 45 minutes.
• Remove from oven and gently cover the entire pie with a large sheet of aluminum foil.
• Bake at the same temperature for another 1 hour and 15 minutes.
• Remove from oven and let cool COMPLETELY before cutting. The pie sets up to a non-runny consistency when it is completely cool and not warm.
• It is recommended to make the day before and not cut or eaten until the next day. Not only does this make a firmer pie but also helps to develop and meld the flavors.

TRIPLE-CRUST APPLE PIE WITH CINNAMON-CIDER SAUCE

Steps:

• 1. Remove 1 rack from the oven & place the other oven rack in the lower third of the oven. Preheat to 475º F. Sprinkle the bottom of a 9-inch glass pie pan with the flour. Gently pat one of the prepared crusts in the pie pan. Set aside. 2. For the crumb crust, in the bowl of a foods processor fitted with the steel blade, combine the 1/4 cup sugar, 1/4 cup light brown sugar, & 3/4 cup flour. Pulse several times to combine. Add the 1/3 cup butter cut into tablespoon-sized pieces & process with on-off turns until the mixture forms crumbs the size of small peas. Remove from the processor bowl & set aside. 3. For the apple filling, replace the processor bowl on the base & add the slicing blade. Peel & core the apples. Slice them in the food processor. Measure out 5 1/2 cups sliced apples (do not use more than this amount or the pie will not thicken). Place the apples in a large mixing bowl & toss them with the sugars, lemons juice, nutmeg, cinnamon, salt, & flour. 4. Pile the apples into the pie pan & press down lightly. Cover with the crumb topping (the pie will look very tall, but that's OK). Cover the crumb crust with the remaining preprepared piecrust. Trim & crimp the edges. Make four 1-inch slips in the top crust to allow steam to escape. 5. Bake for 10 minutes on the bottom rack of the pre-heated over. After 10 minutes, carefully remove the pie from the oven & place the second rack in the middle of the oven. Reduce the temperature to 375º F & place the pie back in the oven on the middle rack. Bake for an additional 40 minutes, until the juices bubble & the crust is nicely browned. Remove to a rack to cool. 6. Meanwhile, prepare the cinnamon-cider sauce. Combine the cornstarch, sugar, cinnamon, & nutmeg in a 4-cup glass measure. Whisk in the apple juice or cider & lemon juice. Microwave on high until it starts to boil, about 2 1/2 minutes. Boil for 1 minute. Remove from the microwave & whisk in butter bits. Serve warm over the pie.

THREE APPLE PIE WITH CIDER RUM SAUCE

Steps:

• In a medium saucepan over medium heat, boil the cider, uncovered for 25 minutes or until reduced to 1 1/2 cups.
• Remove 1/4 cup and reserve the rest for sauce.
• Place the apples in a large sauté pan and pour the 1/4 cup of reduced cider and 2 tbls of rum over the top.
• Cook, uncovered for 3-4 minutes or until barely tender.
• Combine the dry ingredients in a small bowl, then mix gently into the apples with a rubber spatula.
• Preheat oven to 375°.
• Line a 9-inch pie pan with pastry and pour in the filling.
• Dot with butter, then top with the second crust and crimp to seal the edges.
• Bake the pie for 60 minutes or until the filling bubbles up in the center.
• Cover with foil if the top begins to get too brown.
• Let pie cool to lukewarm.
• To prepare the SAUCE:.
• In a medium saucepan, whisk together the remaining 1 1/4 cups reduced cider, the rum, brown sugar, cornstarch, lemon zest, cinnamon, cardamom, nutmeg and salt.
• Over medium heat, bring to a boil, add the butter and cook for 2 minutes.
• Keep warm until ready to serve.
• Cut the pie into wedges and serve with a scoop of vanilla ice cream and a dollop of hot cider sauce.
• To prepare the PIE CRUST:.
• In a large mixing bowl, combine the flour, baking, salt and sugar.
• Add the shortening, (I use 1 cup butter flavor Crisco and 3/4 cup regular Crisco) and beat until the mixture is crumbly.
• In a small bowl, beat the egg well and add the vinegar and water.
• Pour over the flour-shortening mixture and mix for about 1 minutes till well combined.
• Form the dough into 4 balls.wrap and refrigerate overnight or at least a couple of hours.
• To make the pastry shells, roll out one of the balls of dough 1/8-inch thick on a lightly floured board.
• Roll out to fit your pie pan (this pastry is not fragile, but is it does tear, just press it together with your fingers).
• Ease the dough into the pan without stretching it and pat it firmly in place so there won't be any air pockets.

OLD FASHIONED CIDER APPLE PIE

Steps:

• 1. Prepare a pie tin according to the pie dough directions, lining the bottom of the tin.
• 2. Place the apples and cider in a pot and bring to a simmer. Simmer until the apples are soft and plump, about 20 minutes.
• 3. Preheat the oven to 400 F.
• 4. Add the sugar, cinnamon and nutmeg. stir to combine, and continue cooking for 10 more minutes. The apples should absorb most of the liquid. Pour the apples into the pie shell. Dot with pieces of the butter.
• 5. Roll out the second crust. Cut into lattice strips, either plain or with a ruffled edge. Weave the strips over the apple filling to form a lattice.
• 6. Bake for 25-30 minutes until golden brown.

APPLE CIDER PIE

Steps:

• Pour pie filling into the crust. In a small bowl, beat cream cheese until smooth. Beat in the sour cream and cider mix until light and fluffy. Fold in whipped topping. Pour over pie filling. Chill until set. Just before serving, sprinkle with granola.

OLD FASHIONED APPLE CIDER PIE

Steps:

• 1. Combine cider and sugar in large, heavy sauce pan and bring to boil.
• 2. Add apples and cook uncovered until apples are tender (about 8 minutes)
• 3. Drain reserving syrup. If necessary, add enough cider to syrup to make 1 1/3 -1 1/2 cups.
• 4. Return apples and syrup to pan and return to heat. Blend together cornstarch and water and add to apple mixture along with cinnamon.
• 5. Cook, stirring constantly until mixture comes to a boil and thickens.
• 6. Spoon filling into pie shell and cover with upper pastry and flute edges. Brush crust with milk and sprinkle with sugar. Vent crust.
• 7. Bake at 350 for 50 minutes.

APPLE PIE GLAZED WITH CIDER SUGAR GLAZE

Steps:

• 1. Place crust dough in to pie pan. Heat oven to 350 degree's.
• 2. peel and slice apples in to 16 slices each. Mix sugar,spices,and flour together. Toss with the apple slices ,and raisins in a bowl.
• 3. drizzle the cider over the apples. Dot with butter. Place top crust on top of it,and crimp edges. Put slits in top of crust to vent for steam. Cover outside of crust with foil. remove foil half way through baking time. Place in oven and bake about 40 -50 minutes, or until apples are tender. Pie is golden brown.
• 4. Making the icing. Combine all ingredients together and stir until blended well. Remove pie from oven. While pie is still hot frost the pie. Cool and serve!

APPLE CIDER CREAM PIE (KAVE & HORTON'S RECIPE ON FOODANDWINE

Steps:

• Bake pie crust according to package directions, let cool.
• In a medium saucepan, boil the cider until it's reduced to 1/2 cup, about 10 minutes. Transfer to a bowl and let cool. Whisk in 3/4 cup of the sugar, the sour cream and salt, then whisk in the eggs.
• Pour the custard into the pie shell. 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 a medium bowl, using an electric mixer, beat the heavy cream with the remaining 1/4 cup of sugar and the cinnamon until firmly whipped. ( If you prefer, mound Cool Whip on the pie), Cut into wedges and serve with topping.
• Make Ahead: The pie can be baked and refrigerated for 2 days.

APPLE CIDER CREAM PIE

Steps:

• Roll out Pie Crust. 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. 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 15 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 15 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°. In a medium saucepan, boil the cider until it's reduced to 1/2 cup, about 10 minutes. Transfer to a bowl and let cool. Whisk in 3/4 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 a medium bowl, using an electric mixer, beat the heavy cream with the remaining 1/4 cup of sugar and the cinnamon until firmly whipped. Mound the cream on the pie, cut into wedges and serve. SERVE WITH Baked apple slices.

APPLE PIE-SPICED CIDER

Steps:

• In a medium saucepan, whisk together the cider, sugar, spices, and salt. Bring to a simmer over medium-low heat. Remove from heat; pour in the brandy, if desired. Strain into a pitcher; discard the solids. Serve immediately, garnished with cinnamon sticks.

APPLE PIE CIDER FLOATS

Steps:

• Make cinnamon syrup first: Put 1/4 cup water, 1/4 cup sugar and 1/2 teaspoon ground cinnamon in a saucepan. Bring to a boil, stirring to melt the sugar thoroughly. Set aside for later.
• In a pitcher, place 2 cups apple cider, 1/4 cup cinnamon syrup previously made up, apple Schnapps, and bourbon. Whisk until blended. (Can also be shaken in a cocktail shaker.)
• Pour about 3 inches of cocktail mix into a coffee mug. Microwave until very warm but not super hot. Drop 3 scoops of ice cream into the mug. Stir a little. Serve with a cinnamon stick or spoon. You can add a squirt of whipped cream on top to decorate. The hot cider melts the ice cream into a wonderful apple pie flavored drink! You can adjust the amount of bourbon and Schnapps as you like.
• If you save this in the fridge for later, be sure to whisk it well before putting in the mug as the cinnamon tends to settle to the bottom when chilled.

APPLE PIE APPLE CIDER

Steps:

• Boil half of a 1/2 gallon of apple cider.
• Add 4 tablespoons of honey, and some cinnamon (how much you prefer).
• put 1 tablespoon of honey on the bottom of each cup.
• Pour in the hot apple cider.
• Top with whip cream.
• Sprinkle cinnamon on top of whip cream.
• Enjoy!