Apple Cider Cream Pie (Kave & Horton'S Recipe On Foodandwine – a delicious recipe with Crust, dish pie shell, Filling, apple cider, sugar, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bake pie crust according to package directions, let cool.
2
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.
3
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.
4
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.
5
Make Ahead: The pie can be baked and refrigerated for 2 days.
664
kcal
Calories
37
g
Fat
72
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: Crust, 1 frozen deep dish pie shell, Filling and Topping, 2 cups apple cider, and more.
Yes, Apple Cider Cream Pie (Kave & Horton'S Recipe On Foodandwine falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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