Old Fashioned Apple Cider Pie
Indulge in the comforting flavors of fall with this Old Fashioned Apple Cider Pie, a true celebration of seasonal goodness. This recipe combines fresh apple cider reduced to a rich syrup, tender slices of tart Granny Smith or Honeycrisp apples, and the warm spices of cinnamon and nutmeg, all nestled in a flaky, golden double crust. The filling is sweetened just right with a mix of brown and granulated sugars, enhanced by a hint of vanilla and a splash of lemon juice for balance. The buttery crust comes together with an egg wash for a perfectly crisp finish, while the aroma of bubbling apple cider and spiced apples fills your kitchen. Perfect for holiday gatherings or as a cozy after-dinner treat, this pie is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream. Embrace tradition with this classic apple pie recipe that’s as easy to make as it is to enjoy!
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Recipe Information
Ingredients
- 2 cups Fresh apple cider
- 6 medium Apples (such as Granny Smith or Honeycrisp)
- 2 tablespoons Unsalted butter
- 0.5 cup Brown sugar
- 0.25 cup Granulated sugar
- 3 tablespoons All-purpose flour
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 1 Egg
- 1 tablespoon Water
- 1 package Premade double crust pie dough
Instructions
Preheat your oven to 400°F (200°C).
Pour the apple cider into a medium saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer until reduced to about 3/4 cup, approximately 15-20 minutes. Set aside to cool slightly.
Peel, core, and thinly slice the apples. Place the slices in a large mixing bowl and toss them with the lemon juice to prevent browning.
In a small bowl, mix the brown sugar, granulated sugar, flour, cinnamon, nutmeg, and salt until well combined.
Pour the sugar-spice mixture over the apples and toss until the apples are evenly coated.
Add the reduced apple cider and vanilla extract to the apples, and stir to combine.
Roll out one sheet of the pie crust into a 9-inch pie dish, pressing it gently into the bottom and edges.
Fill the crust with the apple mixture, spreading it out evenly. Dot the filling with small pieces of the butter.
Roll out the second sheet of pie crust and place it over the filled pie. Trim the excess dough and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash. Brush the top crust lightly with the egg wash.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 20 minutes.
Reduce the oven temperature to 375°F (190°C) and continue baking for an additional 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool for at least 2 hours before slicing to allow the filling to set.
Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream.
Nutrition Facts
Calories |
1964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 1143 mg | 50% | |
| Total Carbohydrate | 365.7 g | 133% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 256.7 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 234 mg | 18% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1747 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
