Description
This Apple Cider Doughnut Pie is a delightful autumn dessert combining the rich flavors of spiced apple cider with a tender, buttery crust. The pie features a spiced filling reminiscent of classic cider doughnuts, topped with a cinnamon-sugar sprinkle for extra sweetness and texture. Perfect for festive gatherings or cozy evenings.
Ingredients
Apple Cider Reduction
- 4 cups apple cider
Crust
- 1-1/2 cups all-purpose flour
- 1 tablespoon packed brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3/4 cup cold unsalted butter, cubed
- 1/3 cup sour cream
- 1 egg white, beaten
Filling
- 3/4 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 1/4 cup unsalted butter, melted
Cinnamon-Sugar Topping
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
Instructions
- Reduce Apple Cider: In a small saucepan, heat the apple cider over medium-high heat. Bring it to a boil, then simmer until the liquid reduces to about 1 cup, approximately 25-30 minutes. Remove from heat and allow the cider reduction to cool completely before using.
- Prepare the Crust: In a large mixing bowl, combine the all-purpose flour, packed brown sugar, salt, and ground nutmeg. Cut in the cold cubed butter using a pastry cutter or fingers until the mixture is crumbly. Add the sour cream and toss with a fork until the dough holds together when pressed. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour or overnight to firm up.
- Roll and Form Crust: Preheat the oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough to a 1/8-inch thick circle. Transfer the dough carefully to a 9-inch pie plate. Trim the edges to leave about 1/2 inch beyond the rim, then flute the edges decoratively. Brush the crust with the beaten egg white to create a shiny barrier. Place the prepared crust in the freezer while you make the filling to keep it firm.
- Mix the Filling: In a large bowl, whisk together the brown sugar, flour, ground cinnamon, salt, nutmeg, and allspice. Add the eggs, egg yolk, and vanilla extract, whisking until smooth. Slowly incorporate the cooled apple cider reduction, heavy cream, and melted butter, mixing until fully combined.
- Assemble and Bake: Pour the filling into the chilled pie crust. Set the pie plate on a baking sheet to catch any drips. Bake in the preheated oven at 400°F (200°C) for 15 minutes. Then reduce the temperature to 350°F (175°C) and continue baking for an additional 50-60 minutes, or until the filling is slightly puffed and golden brown.
- Add Cinnamon-Sugar Topping: While the pie is still hot, whisk together the sugar and ground cinnamon. Sprinkle this mixture evenly over the top of the pie for a sweet, crunchy finish.
- Cool and Store: Allow the pie to cool completely on a wire rack. Once cooled, refrigerate any leftovers to maintain freshness and texture.
Notes
- Ensure the apple cider is fully reduced to intensify the flavor and prevent excess liquid in the filling.
- Chilling the dough and freezing the crust before baking helps prevent shrinking and sogginess.
- Use room temperature eggs to create a smooth, even filling texture.
- The pie is best served the day it’s made but will keep covered in the refrigerator for up to 3 days.
- For an extra touch, serve with whipped cream or a scoop of vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 1 hour 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American