Apple Cider Cream Pie

This is a very good pie. People were raving about it at Pie Night 2014. I thought it was very good, but I was surprised at how many people loved it so much. I’ll make it for Pie Night next year because of all the positive attention it got, but I don’t think I’ll be making it regularly.

Apple Cider Cream Pie (First Prize Pies)

1 pastry crust
1 1/2 cups apple cider
4 large eggs
3/4 cup sugar
1/2 cup sour cream
1/4 teaspoon salt

Partially bake your crust. Turn the oven down to 350. In a small saucepan over high heat, boil the cider until until it has reduced down to 3/4 cup, 15-20 minutes. Let it cool completely. In a large bowl, whisk together the eggs, granulated sugar, sour cream, and salt until fully blended. Slowly drizzle in the reduced cider and whisk to fully incorporate.

Put the pie crust on a baking sheet. Pour the filling into the crust and bake for 20-25 minutes, until the filling has just set and is still slightly wobbly in the center. Remove the pie to a wire rack to cool completely, at least 1 hour. Refrigerate before serving.

Top with cinnamon whipped cream and garnish with freshly ground cinnamon.

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