Alright, I’m just going to admit it. I DO NOT like apple pie. I know, I know. I get it. How could I say such a thing? So un-American. I do, however, love apple cider (I mean, I AM from Michigan), and I’m a huge fan of a custard-based pie. So when I came across this recipe in a magazine, I knew I had to try it.
My husband isn’t a huge fan of dessert, but he absolutely loves this pie. It’s the perfect combination of sweet apple cider, creamy custard, a bit of tang from the sour cream, and just a hint of cinnamon. I’ve altered the recipe slightly from the original, and this is definitely a go-to. The other day, my mother-in-law even requested that I make it for her so she could serve it to her dinner guests that weekend.
We love it so much, it’s been added to our annual Thanksgiving menu. Anyone that isn’t a huge fan of apple pie like me, or anyone looking for a new twist on a fall apple dessert – look no further! Enjoy!
Ingredients
- 2 cups apple cider
- 2/3 cup sugar
- 1/2 cup sour cream
- 1/4 tsp salt
- 4 eggs
- 1 cup heavy cream
- 1/2 tsp. cinnamon
- Store-bought pie crust
Directions
- Boil cider in a small saucepan until reduced to 1/2 cup. Allow to cool.
- Once cooled, in a mixing bowl, whisk the reduced cider, sugar, sour cream, salt, and eggs together to make the custard base.
- Pour mixture into prepared pie pan in crust and bake at 350 for 35 minutes. (It will only fill up the pie pan half way).
- While the pie is baking, pour heavy cream into a mixing bowl, and beat until medium peaks form. Sprinkle in cinnamon and mix to combine.
- Once pie is cooled, top with whipped cream. Chill in fridge for several hours.
