Cider Cinnamon Sugar Apple Pie
Apple cider seems to be the name of the game this year and I’m here for it. Reduced apple cider gives this pie another layer of deep warm spices and sweet apples, topped with a cinnamon sugar crust making it a must have this holiday season.
This year, I’ve had conversations with friends, family and other food bloggers and realized that apple cider seems to be more of a fall basic ingredient on the East Coast only, and if I had to guess, the northern East Coast states where I know it’s essential. Growing up in upstate NY, hot apple cider was the only way celebrate the cool crispy change of the season.
Filtered v. Unfiltered Apple Cider
Apple cider comes filtered (what you see the most in the grocery store). Unfiltered apple cider is a little more rustic, less processed/refined. It is also less sweet. For this pie to recommend using filtered apple cider but it’s really up to you.
Store bought pie crust: Refrigerated v. Frozen
There are so many pie crust options these days. You can make your own. You can have a pie-crust-making day and then just save them in the freezer for a rainy day. This is my recipe inspired by my Grandma Miller. But I have to admit, I don’t think it’s worth the effort.
I’m not going to lie, I am a big fan of store bought pie crust. BIG FAN. Which may come as a surprise because I’m usually adamant about making homemade doughs (aka pizza crust). Nowadays, store bought pie-crust has come a long way, and it’s buttery, flaky and EASY. If you’re going to go a shortcut this holiday season (or anytime) buy. the. crust.
I prefer refrigerated crust over frozen. Refrigerated crust is easier to roll out, you don’t have to wait for it to reach a work-able temperature and it all stays in one piece which is very important if you want to do a fancy pie top like a lattice or cookie cutter cut outs.
If you’re looking for a brand – Pillsbury has never failed me. Never. And I’ve been let down by a lot of other brands. Here is the link. (This unaffiliated and not sponsored)
I do a very easy, rustic lattice. I highly recommend store bought pie crust (refrigerated) for this.
Roll out your dough so it’s slightly bigger than the pie pan. Then using a sharp knife or a pizza cutter, cut out strips, I do them in a variety of width to keep it interesting and to reduce the stress.
Starting in the middle, lay down the one of the longest pieces and then move out the sides going smaller in length, evenly spaced. Once you have they all in one direction, it’s time to weave in the other direction.
From the bottom, lift every-other strip up half way and lay down one of the longest pieces across. Then put the strips back down and lift the opposite strips up and lay down another strip. Repeat steps. Then turn your pan around the repeat steps again for the opposite side.
During my test tasting and writing of this recipe, I broke a crust (frozen store bought) and was unable to make the full pie, no worries nothing went to waste. I lined my cupcake/muffin pan with the crust and filled them with the pie filling I had already made. I pulled the sides of the crust up and over the pie filling for each muffin, brushed on egg wash, sprinkled on cinnamon sugar and baked at 425F for about 25 minutes. They came out delicious and super cute. I didn’t get a photo, they were gone before I had a chance to snap some up. This is a perfect option for sharing.
Cider Cinnamon Sugar Apple Pie
- 1 – 9 inch pie pan
- 1 cup Apple Cider
- 10 Apples
- ¾ cup Sugar
- ¼ cup Brown Sugar
- 1 TBSP Cinnamon
- 1 tsp Vanilla Extract
- ⅓ cup All Purpose Flour
- 2 TBSP Cold Butter – cubed
- 2 Pie Crusts
- Egg Wash
- 3 tsp Cinnamon Sugar Mixture (see below)
- 1 Egg
- 1 TBSP Water
Cinnamon Sugar Mixture
- 1 tsp Cinnamon
- 2 tsp Sugar
- Reduce your apple cider: Over medium heat, add your apple cider to a small pot and let it reduce to about ⅓ cup. (It'll take about the same amount of time for you to peel and slice your apple)
- Peel and slice your apples. You want them to be able ¼-½ inch thick. (check and stir your apple cider occasionally)
- In a large bowl, combine your apple slices, reduced apple cider, sugar, brown sugar, cinnamon and vanilla. Stir until everything is evenly distributed.
- Add in your flour and toss until the apples are covered.
- Line your pie pan with one pie crust.
- Pour in your apple pie filling mix. Dot the top with cubed cold butter.
- Preheat your oven 425F. I do this almost last minute to keep my kitchen cool because pie crust can easily become too warm to work with.
- Top your pie with the top crust. See blog notes for lattice instruction.
- Brush on egg wash and sprinkle on your cinnamon sugar mixture. If you are not doing a lattice or a cut out design, make sure to cut two openings on the top crust so that there is a vent. You want to do this after brushing on your egg wash and adding the cinnamon sugar mixture to prevent the egg wash from sealing over the cut vents.
- Bake for 25 minutes, take out and cover your crust edges with foil or a pie shield.
- Bake another 20-25 minutes. Rest for about 3 hours before slicing. Once cooled, cover and store in the refrigerator.