Cider Cinnamon Sugar Apple Pie
Reduced apple cider gives this pie another layer of deep warm spices and sweet apples, topped with a cinnamon sugar crust.
Servings: 1 Pie
Calories:
Equipment
- 1 - 9 inch pie pan
Ingredients
- 1 cup Apple Cider
- 10 Apples
- ¾ cup Sugar
- ¼ cup Brown Sugar
- 1 TBSP Cinnamon
- 1 tsp Vanilla Extract
- ? cup All Purpose Flour
- 2 TBSP Cold Butter - cubed
- 2 Pie Crusts
- Egg Wash
- 3 tsp Cinnamon Sugar Mixture (see below)
Egg Wash
- 1 Egg
- 1 TBSP Water
Cinnamon Sugar Mixture
- 1 tsp Cinnamon
- 2 tsp Sugar
Instructions
- Reduce your apple cider: Over medium heat, add your apple cider to a small pot and let it reduce to about ? 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.
