Black Apple Cider Pie
A spiced apple pie made with tart Arkansas apples and reduced apple cider, honoring the state's historic apple-growing regions.
- Prep
- 40 min
- Cook
- 50 min
- Total
- 90 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Pie dish
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 17
- carbs
- 54
- protein
- 4
- calories
- 380
Instructions
- 1
Simmer the apple cider in a saucepan until it cooks down to about 1/3 cup. Let it cool.
- 2
Preheat your oven to 400°F.
- 3
Toss the sliced apples with sugar, brown sugar, cinnamon, nutmeg, and cornstarch.
- 4
Stir the reduced cider into the apple mixture.
- 5
Line a pie dish with one crust. Fill it with the apple mixture and scatter the cubed butter on top.
- 6
Cut the second crust into strips to make a crisscross lattice top. Pinch the edges to seal.
- 7
Bake for 45-50 minutes until the crust is golden and the filling bubbles.
- 8
Let the pie cool for at least 1 hour before slicing.
Chef's tips
Boiling down the cider concentrates the apple flavor without making the filling runny. Use a mix of tart and sweet apples for the best balance.
Storage
Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheating
Warm individual slices in a 300°F oven for 10 minutes.
Common mistakes to avoid
- •Slicing the pie before it cools and sets completely
- •Skipping the cider reduction, which leaves the filling watery
Serving suggestions
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