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.
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.
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.
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.