Welcome!

rszp1060606

Our Crispin Cider portfolio allows you to infuse the unique and innovative flavors of our different ciders into your everyday cooking. All recipes include use of Crispin Ciders and anyone using them must be 21+ or of legal drinking age.

Search the blog

Subscribe via RSS

Twitter Feed

Apple Cider Cream Pie

Posted by Katie Meehan

  • p1070849
  • p1070849
  • p1070914
  • p1070914
  • Pie Crust:

    1c All Purpose Flour
    1 Tbs Corn Starch
    1 Tbs Sugar
    1 tsp Kosher Salt
    1 Stick Cold Unsalted Butter, cut into pieces
    3 Tbs Cold Milk
    1 tsp apple cider vinegar


    1. Begin by preparing the pie crust. In a food processor with the dough blade; combine the flour, sugar, corn starch and salt and pulse until well combined. Add in the butter bit by bit, pulsing in between until the texture resembles very coarse crumbs. Combine the milk and vinegar and immediately pour into the mixture and run just until the dough comes together.

    *This step can be done a couple days before final baking. Store the wrapped uncooked crust in the fridge or par bake the crust and store loosely covered at room temperature for up to two days.

    2. Turn the dough out onto a lightly floured surface and roll into a ball. Using the palm of your hand, flatten the dough into a disk and wrap tightly with plastic wrap. Place the dough in the fridge for at least 30 min. This is a good time to reduce your cider- start with 2 c of The Saint and cook over medium low heat or until barely simmering until you're left with 1/2 c of cider (15-20 min). Set aside to cool.

    3. Preheat your oven to 425. When the dough is ready, turn out again onto a floured surface and roll out to fit a 9" pie pan with a 1 in. overhang (about 13" all around). Try to make the dough as uniform as possible. If it's too sticky, be sure to flour well. Line the pie pan and crimp the edges, line with parchment and fill with pie weights or beans. Cook for 15 minutes with the weights. Remove from oven, remove the weights carefully, line the edges of the crust with tinfoil and continue baking for another 10-15 minutes or until set but not quite browned. Set aside to cool. Reduce oven temp to 350.
  • p1070855
  • p1070855
  • p1070857
  • p1070857
  • p1070858
  • p1070858
  • p1070860
  • p1070860
  • p1070878
  • p1070878
  • p1070883
  • p1070883
  • p1070886
  • p1070886
  • p1070866
  • p1070866
  • p1070888
  • p1070888
  • p1070867
  • p1070867
  • Filling:

    2 c Crispin's The Saint, reduced to 1/2 c.
    3/4 c. Sugar
    1/2 c Sour Cream
    4 Large Eggs
    1/2 tsp Baking Spice
    1/2 tsp Almond Extract
    1/4 tsp Salt

    4. Make your filling. Mix the eggs, sour cream, cider, almond, 3/4 c. sugar, 1/2 tsp baking spice and 1/4 tsp. salt. Whisk until well combined. Pour into cooled pie crust, make sure to leave the foil on the crust edges, and bake 30-40 minutes or until the center is slightly jiggly but the rest of the pie is well set. Allow to cool.
  • p1070890
  • p1070890
  • p1070871
  • p1070871
  • Topping:

    1 c Heavy Cream
    3 Tbs Sugar
    1 tsp Vanilla
    1/2 tsp Cinnamon


    5. Right before serving; using a stand or hand mixer, whip the heavy cream, sugar, and vanilla until stiff peaks form. Mound over the top of the cooled pie and sprinkle with cinnamon.
  • p1070898
  • p1070898
  • p1070907
  • p1070907
  • p1070908
  • p1070908
  • p1070917
  • p1070917

, , , , , , , , ,

Categories: Sweets, Vegetarian

Comments

  • "Hey Sabrina! Fox Barrel no longer makes the cider this recipe originally called for- but try it with the Blackberry Pear cider, it should still be great! Might need to add a little extra lemon to get that great sweet/tart balance :)
    Blackberry Pear Cider Cranberry Sauce (serves 10-12)
    -2 c. Fox Barrel Blackberry Pear Cider
    -1 lb. fresh cranberries 
    -1 1/2 c. sugar
    -Juice of half a lemon

    1) Rinse cranberries with cool water and remove any stems or blemished berries.
    2) Heat cider, lemon and sugar to boiling in a large saucepan over medium heat.
    3) Stir in cranberries, bring back to a boil, stirring occasionally. Continue cooking until the cranberries begin to pop and break down, about 10 minutes (and look out! the liquid pops a bit when the berries do). Pour into an airtight container, allow to cool before covering. Store for up to a couple days in the fridge or chill at least 3 hours before serving."

    Posted by Katie , 20/11/2013 11:46am (9 months ago)

  • "Can you please repost your cranberry sauce recipe from last year? I loved it and I can't find my copy. I'll be heartbroken to have a holiday without it!! please repost!!"

    Posted by Sabrina, 16/11/2013 9:27pm (10 months ago)

  • "I can't wait to make this for Christmas!"

    Posted by Linda Schiess, 13/11/2013 6:52pm (10 months ago)

RSS feed for comments on this page RSS feed for all comments

Post your comment

Back to top of page