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One of the key steps in preparing a perfect Apple Cider Cream Pie is pre-baking the crust, also known as blind baking. This technique ensures that the crust achieves a beautiful golden brown color and a crisp texture, preventing it from becoming soggy once the filling is added. When you bake the pie crust before adding the filling, you also help to set the structure of the pie, which is essential for holding the creamy apple cider filling in place.

Apple Cider Cream Pie

Celebrate the flavors of fall with a delicious Apple Cider Cream Pie, a delightful twist on the classic apple pie. This recipe features a rich, creamy apple cider filling enhanced with warm spices, all nestled in a flaky, buttery crust. Topped with a luscious cream layer, it's perfect for cozy gatherings or holiday dinners. Made with high-quality, fresh ingredients, this dessert is sure to impress family and friends. Indulge in autumn's sweetness and create lasting memories with every slice!
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Ingredients
  

For the Pie Crust:

1 ½ cups all-purpose flour

½ cup unsalted butter, chilled and cubed

¼ teaspoon salt

2 tablespoons granulated sugar

3 to 4 tablespoons ice water

For the Apple Cider Filling:

2 cups apple cider

2 tablespoons cornstarch

¼ cup brown sugar

1 teaspoon cinnamon

1 teaspoon vanilla extract

½ teaspoon nutmeg

2 tablespoons unsalted butter

For the Cream Topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

1 tablespoon apple brandy (optional)

Caramel sauce for drizzling (optional)

Instructions
 

Prepare the Pie Crust:

    - In a mixing bowl, combine the flour, salt, and sugar. Add the cubed butter and blend with a pastry cutter or your fingers until the mixture resembles coarse crumbs.

      - Gradually add ice water, one tablespoon at a time, mixing until the dough holds together but is not sticky. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

        Make the Apple Cider Filling:

          - In a saucepan, boil the apple cider over medium heat, allowing it to reduce to 1 cup (about 15-20 minutes). Stir occasionally to prevent burning.

            - In a separate bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry.

              - Once the cider has reduced, lower the heat, add the brown sugar, cinnamon, vanilla extract, nutmeg, and butter. Stir well to combine.

                - Slowly add the cornstarch slurry to the cider mixture, stirring continuously until it thickens (approximately 2-3 minutes). Remove from heat and let it cool slightly.

                  Bake the Pie Crust:

                    - Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled pie dough to fit your 9-inch pie pan. Place the crust in the pan and trim the edges.

                      - Prick the bottom of the crust with a fork to prevent bubbling. Bake for 15-20 minutes until golden. Let it cool completely.

                        Assemble the Pie:

                          - Once the pie crust is cooled, pour the apple cider filling into the crust, spreading it evenly. Place in the refrigerator to set for at least 2 hours.

                            Prepare the Cream Topping:

                              - In a mixing bowl, whip the heavy cream with powdered sugar, vanilla extract, and apple brandy (if using) until stiff peaks form.

                                - Spread or pipe the whipped cream generously over the cooled apple cider filling.

                                  Serve:

                                    - Drizzle caramel sauce over the whipped cream if desired. Slice and serve the pie chilled, allowing the flavors to meld beautifully.

                                      Prep Time: 30 minutes | Total Time: 2 hours 30 minutes | Servings: 8