Apple Cider Pie

Since the apple pie has become the go-to pie and everyone more or less knows it, I decided to bake it somewhat differently. There are no actual apples used in this pie but it still has a distinct sour apple flavour that complements the delicious custard filling. The original recipe says to use 1 litre of apple cider but I wasn't able to find any except for a half a litre bottle of cider at the local farmer's market. I just added a half a litre of genuine apple juice and used that instead. The result still has the cider taste in it but it is weaker and I think it makes the pie sweeter than it would originally be.

The pie crust is the exact same as from my previous pie and it's super easy to prepare. Just, as usual, it needs couple hours to stay in the fridge.

Apple Cider Pie
for the pie crust you will need:

• 125g all-purpose flour, plus extra for rolling 
• 100g cold unsalted butter, cut into cubes 
• a pinch of salt 
• a pinch of sugar 
• 3 tablespoons of ice water



use the overhanging dough to patch the thin spots

• 1 egg white, beaten

for the filling you will need:

• half a litre of apple cider
• half a litre of apple juice
• 3 large eggs
• 100g sugar
• 2 tablespoons of vegetable oil
• 2 tablespoons of all-purpose flour
• 250ml whole milk
• 1 teaspoon vanilla extract
• cinnamon
• nutmeg

1. Combine flour, salt and sugar, then add cubes of butter and mix well. Add ice water one tablespoon at a time until it's sticky and gooey. Put it on a floured surface and knead it into a disk shape, add a bit of flour so the dough doesn't stick to your fingers. When it's done (soft and with no chunks), wrap it in a plastic wrap and refrigerate for at least 2 hours (but it could be overnight too).
2. Bring the cider and the juice to a boil over high heat and then let simmer, occasionally stirring, until the mixture vaporized to about one fourth of the original volume. Then set aside and let cool.
3. Preheat the oven to about 200°C. Roll out the crust. It should be slightly bigger then the pan's diameter because it goes up at the edges. Place the dough in the pan and brush it with the beaten egg white. Then put it in the fridge so it chills while you're preparing the filling.
4. Beat the eggs with sugar until it's all thick, then add the oil and the flour. In a different bowl, combine the milk with the cider while whisking. Add the vanilla to it and slowly whisk in the egg mixture. Pour it all into the pie crust.
5. Sprinkle the top with cinnamon and nutmeg and place it carefully into the oven. Bake for about 25 minutes or until the custard is all thick. Once you take it out, it will be bloated but it will deflate while cooling down, ideally on a wire rack. Chill before serving.

And now it's beautful