Chef Bohanan has given us all an early Christmas gift! We are very excited to share this special recipe with you from our friends at Peggy’s on the Green! Try your hand at making your own Apple Cider Cream Pie with Chef’s recipe.
Apple Cider Cream Pie
Ingredients
Crust
1 cup all-purpose flour
1 tablespoon cornstarch
1 tablespoon sugar
1 teaspoon kosher salt
4 ounces unsalted butter, cut into 1/2-inch dice and chilled
3 tablespoons cold milk
1 teaspoon apple cider vinegar
Filling
2 cups apple cider
1 cup sugar
1/2 cup sour cream
1/4 teaspoon salt
4 large eggs
1 cup heavy cream
1/2 teaspoon cinnamon
Instructions
In a food processor, combine the flour, cornstarch, sugar and salt. Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal. Combine the milk and vinegar and drizzle it on top. Pulse in 1-second bursts until the dough just comes together. Turn the dough out onto a work surface, gather up any crumbs and pat into a disk. Wrap in plastic and refrigerate until chilled, about 30 minutes. On a floured work surface, roll out the dough to an 11-inch round, a scant 1/4 inch thick; ease it into a 9-inch glass or ceramic pie plate. Trim the overhanging dough to 1 inch and fold it under itself. Crimp decoratively and chill the crust until firm, about 15 minutes.
Heat the oven to 425 degrees. Line the crust with parchment paper and fill with pie weights or dried beans. Bake in the lower third of the oven for about 15 minutes, until the crust is barely set. Remove the parchment and pie weights. Cover the edge of the crust with strips of foil and bake for about 15 minutes longer, until the crust is just set but not browned. Press the bottom of the crust lightly to deflate it as it puffs; let cool.
Lower the oven temperature to 350 degrees.