Apple Cider Custard Pie

This apple cider custard pie layers spiced apples under a silky cider custard in a flaky crust. Every bite is creamy, lightly spiced, and full of tart apple. A fitting dessert to welcome fall!

Recipe

Print Recipe

Apple Cider Custard Pie

Total Time2 hours hrs

Course: Dessert

Cuisine: American

Keyword: pie

Servings: 8

Author: Christine Ma

Ingredients

Pie crust

• 1 ½ cups all purpose flour (187 grams)
• ½ teaspoon salt
• ⅛ teaspoon baking powder
• ½ cup cold butter, cut into small chunks (113 grams)
• 4-5 tablespoons ice water

Apple cider reduction

• 4 cups fresh apple cider (1000 ml)

Spiced Apples

• 2 tablespoons butter (28 grams)
• 1 ½ pounds tart apples, peeled and sliced ¼-inch thick
• 2 tablespoons brown sugar (25 grams)
• 1 teaspoon lemon juice
• ½ teaspoon cinnamon
• ¼ teaspoon salt

Cider custard

• 3 large eggs
• 1 large egg yolk
• ⅓ cup granulated sugar (67 grams)
• 1 cup heavy cream (250 ml)
• ½ cup whole milk (125 ml)
• ⅓ cup apple cider reduction (62 ml)
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt

Cider whipped cream

• 1 cup heavy cream (250 ml)
• 2 tablespoons powdered sugar
• 2 tablespoons apple cider reduction

Instructions

• Meanwhile, prepare apple cider reduction. Pour apple cider in a saucepan and bring to a boil over medium heat. Cook until it reduces to about ½ cup and coats the back of a spoon, about 30 minutes. Remove from heat and let cool to room temperature.
• Lightly dust a clean work counter with flour. Remove pie dough from refrigerator and roll out. Line a 9-inch deep pie plate, crimping the edges. Freeze for 15 minutes.
• Preheat oven to 375 degrees F.
• Line pie dough with parchment paper and fill with pie weights. Bake 15 minutes. Remove from oven and remove parchment paper and weights. Bake 5-7 minutes more, just until the surface looks dry and set and is barely blond. Remove from the oven and let cool.
• Reduce oven temperature to 350 degrees F. Preheat a baking sheet on the bottom rack for at least 10 minutes.
• Prepare apples. Melt butter in a large skillet over medium heat. Add apples, brown sugar, lemon juice, cinnamon, and salt. Cook until just tender, 6-8 minutes. Spread on a plate to cool and drain off any liquid.
• Make custard. Whisk eggs and yolk with sugar until smooth. Add heavy cream, milk, cider reduction, vanilla, cinnamon, salt, and nutmeg.
• Arrange the cooled apples in an even layer in the crust. Pour the custard over the apples, filling to just below the rim. Place pie on preheated baking sheet and bake for 40-50 minutes or until the edges are set and the center still has a slight jiggle.
• Remove from oven and cool on a rack to room temperature. Transfer to the refrigerator and chill for at least 3 hours, ideally overnight.
• Make the cider whipped cream. Beat cold heavy cream to soft peaks. Add the powdered sugar and cider reduction and continue to whip until medium peaks. Slice and serve the pie with apple cider whipped cream.

Notes

I used Granny Smith apples for the filling, but you can also use Honey Crisp or Pink Lady.

Step-by-step instructions

Step 1: Make pie crust

Ready to get started? Let's jump right in! This apple cider custard pie requires a few steps, but like almost all pies, the effort will be well worth it.

Start with the pie crust so it has time to rest. Combine the flour, salt, and baking powder, then cut in the cold butter until the mixture looks like coarse meal. It's best to use a pastry cutter since you run the risk of overworking the dough if you use a food processor.

Add the ice water one tablespoon at a time, just until the dough holds together when you squeeze it. Do not work it past that point, or you will lose the flake.

Shape it into a disk, wrap it, and refrigerate for at least an hour or overnight. Cold dough is what gives you a crust that stays crisp under a wet custard.

When you're ready, roll the chilled dough out on a floured counter and line a 9-inch deep pie plate, crimping the edges. Freeze it for 15 minutes while you preheat the oven.

Then, line the crust with parchment, and fill it with pie weights. Bake for 15 minutes, then lift out the parchment and weights and bake 5 to 7 minutes more, just until the surface looks dry and barely blond. You want it set, not browned, since it bakes again with the custard.

Let it cool, then drop the oven to 350°F and slide a baking sheet onto the bottom rack to preheat.

Step 2: Reduce apple cider

While the dough chills, reduce the cider. Pour all 4 cups into a saucepan and bring it to a boil over medium heat. Let it bubble away until it drops to about half a cup and coats the back of a spoon, roughly 30 minutes.

This is where the flavor comes from, so do not rush it. At the same time, keep an eye on the cider towards the end since it can burn once the sugars concentrate.

Pull the reduced cider off the heat while it still pours, because it keeps thickening as it cools. Then let it cool all the way to room temperature.

Step 3: Prepare fillings

Meanwhile, cook the apples. Melt the butter in a large skillet over medium heat. Add the apples, brown sugar, lemon juice, cinnamon, and salt, and cook until they are just tender, 6 to 8 minutes.

Spread them on a plate to cool and drain off any liquid, which keeps the custard from turning watery.

For the custard, whisk the eggs and yolk with the sugar until smooth. Then, whisk in the cream, milk, cooled cider reduction, vanilla, cinnamon, nutmeg, and salt.

Step 4: Bake

Arrange the cooled apples in an even layer in the crust and pour the custard over them, filling to just below the rim. Set the pie on that preheated baking sheet, which sets the bottom crust quickly and catches any drips.

Bake for 40 to 50 minutes, until the edges are set and the center still has a slight jiggle. Pull it before the middle looks fully firm, because it finishes setting as it cools.

Let it come to room temperature on a rack, then refrigerate at least 3 hours, ideally overnight.

Just before serving, make the whipped cream. Beat the cold cream to soft peaks, then add the powdered sugar and the rest of the cooled cider reduction and whip to medium peaks. Spoon it over the whole pie or add a dollop to each slice.

One bite of this apple cider custard pie and I think you'll understand why I say this dessert tastes like fall. The custard is creamy and just set, with a gentle warmth from the spices and a deep apple note from the cider. Meanwhile, the cider whipped cream on top is light and just a little tart. Together they land somewhere between an apple pie and a custard tart, which, let's be honest, is my happy place.

Make-ahead and storage tips

• Make-ahead: You can make the cider reduction and pie dough the night before. Store the cider reduction at room temperature. You may need to gently reheat it with a splash of water if it gets too thick.
• Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.

More fall dessert recipes

Looking for more fall dessert ideas? Try these: