There’s something about the combination of warm spices and a hint of tangy apple cider that feels like pure autumn on a plate, and that’s exactly what you get with this Apple Cider Cream Pie.
The creaminess of the filling contrasts beautifully with the crisp, buttery crust, while the apple cider adds just the right touch of brightness.
This pie is a sweet way to savor the flavors of fall without the heaviness of a traditional apple pie, and it’s surprisingly easy to make.
If you’ve ever struggled with getting your pie filling just right—too runny, too firm—this recipe hits that perfect balance thanks to the combination of eggs and heavy cream.
Pies like this have been making waves recently, with people loving the nostalgic taste that pairs so well with modern baking simplicity.
Why I Love This Recipe
- I love how the apple cider gives this pie a fresh, slightly tart flavor that balances out the sweetness perfectly.
- It fits into my busy fall weekends because it’s not complicated, but looks and tastes impressive!
- I’ve played with adding a dash of cinnamon to the crust—it takes the autumn vibes to the next level.
- It’s a pie that feels indulgent without being overly rich, which makes it a great lighter alternative to heavier desserts like cheesecake.
- This recipe is a crowd-pleaser, and it’s fun to experiment with different toppings—candied pecans are a favorite!
Apple Cider Cream Pie Recipe
Apple Cider Cream Pie is a delightful dessert that combines the tangy sweetness of apple cider with a rich, creamy filling. It's perfect for fall, blending the cozy warmth of spices with the smoothness of a custard-like texture.
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Calories: 445kcal
Servings: 2
Equipment
- Mixing Bowls
- Saucepan
- Whisk
- Wooden Spoon
- Pie Weights
- Plastic Wrap
- Measuring cups and spoons
- Grater
- Cooling Rack
Ingredients
Crust
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1 stick unsalted butter; diced and chilled
- 3 tablespoons cold milk
- 1 teaspoon apple cider vinegar
Filling
- ½ cup boiled cider
- ¾ cup granulated sugar
- ¾ cup sour cream or yogurt
- ¼ teaspoon salt
- 5 large eggs
Topping
- 1 cup heavy cream
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
Instructions
Step 1: Make the Crust
- In a large bowl, whisk together the flour, sugar, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, until the dough starts to come together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges.
- Line the crust with parchment paper, fill with pie weights, and bake for 15-20 minutes or until lightly golden. Remove weights and bake for another 5 minutes. Let cool.
Step 2: Prepare the Filling
- In a saucepan, bring the apple cider to a boil over medium-high heat and let it reduce to about 1 cup (this concentrates the flavor). Let cool slightly.
- In a separate bowl, whisk together the sugar, cornstarch, egg yolks, cinnamon, nutmeg, cloves, and salt until smooth.
- Gradually whisk in the cooled apple cider and heavy cream.
- Return the mixture to the saucepan over medium heat, stirring constantly, until it thickens (about 5-7 minutes).
- Remove from heat and stir in the vanilla extract.
Step 3: Assemble the Pie
- Pour the apple cider cream filling into the cooled pie crust.
- Cover the pie with plastic wrap (so it touches the filling to avoid a skin forming) and refrigerate for at least 4 hours or until fully set.
Step 4: Serve and Garnish
- Before serving, top the pie with whipped cream, a drizzle of caramel sauce, and a light dusting of cinnamon or nutmeg if desired.
Nutrition
Calories: 445kcal | Carbohydrates: 45g | Protein: 6g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 160mg | Sodium: 260mg | Potassium: 150mg | Fiber: 1g | Sugar: 31g | Vitamin A: 880IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1.4mg
