"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."
Cider Cinnamon Sugar Apple Pie
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Prep time: 30mins
Cook time: 50mins
Serves or Makes: 1
Recipe Card
ingredients
- 1 cup Apple Cider
- 10 Apples
- 3/4 cup Sugar
- 1/4 cup Brown Sugar
- 1 tablepsoon Cinnamon
- 1 teaspoon Vanilla Extract
- 1/3 cup All Purpose Flour
- 2 tablepoons Cold Butter – cubed
- 2 Pie Crusts
- Egg Wash
- 3 teaspoon Cinnamon Sugar Mixture (see below)
ingredients
Egg Wash
- 1 Egg
- 1 tablepsoon Water
ingredients
Cinnamon Sugar Mixture
- 1 teaspoon Cinnamon
- 2 teaspoons Sugar
Method
Step 1
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)
Step 2
Peel and slice your apples. You want them to be able ¼-½ inch thick. (check and stir your apple cider occasionally)
Step 3
In a large bowl, combine your apple slices, reduced apple cider, sugar, brown sugar, cinnamon and vanilla. Stir until everything is evenly distributed.
Step 4
Add in your flour and toss until the apples are covered.
Step 5
Line your pie pan with one pie crust.
Step 6
Pour in your apple pie filling mix. Dot the top with cubed cold butter.
Step 7
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.
Step 8
Top your pie with the top crust. You can lay it on and cut vents, lattice it or do any design you like.
Step 9
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.
Step 10
Bake for 25 minutes, take out and cover your crust edges with foil or a pie shield.
Step 11
Bake another 20-25 minutes. Rest for about 3 hours before slicing. Once cooled, cover and store in the refrigerator.