I’m intrigued by the apple cider vinegar in the crust…like buttermilk, but not, because you don’t let it sit to curdle, you know? This looks awesome—so nice to have refreshing takes on Thanksgiving pies.
Hey Tim, you kept us waiting too long for your recipe. But with this, all is forgiven :).
I actually also have a suggestion for your thanksgiving table. Pumpkin cookies with butterscotch chips. The combination might sound weird, but they are amazing, and won rave reviews from the hospital staff I volunteer with. Or with Halloween coming up, they would be awesome.
I think this just went on my Thanksgiving short list, too. Sounds really good.
Any idea if I could use boiled cider (King Arthur sells it) instead of boiling down the regular stuff? I have no idea how concentrated the boiled cider is, but I have this jar of the stuff that needs using.
Tim! I have a “Bake for Blog” list on my computer, and this is #2! Kind of died when I saw this in Food and Wine…happy to hear that it’s as good as it looked and that it could even make the Thanksgiving cut. Also happy to hear that all is well (better than well!) with you. Happy fall, my fellow baker/blogger in crime…
The perfect autumn dessert! And I love custard pies that can be made ahead. Bookmarking this for our upcoming dinner with the in-laws! Thanksgiving auditions have begun in our kitchen too ~ my favorite :)
This looks amazing!
I was on your site yesterday, browsing around as usual, hoping you would post some awe-inspiring, amazing holiday dessert, so this is a very pleasant surprise!
I’ll definitely be trying it out, looks too delicious!!
NancyB- I have not heard of boiled cider until just now. Sure, I bet you could use it. You will probably want to dilute it with water to reach the amount you need for recipe without it being too strong. I assume it has sugar added, in which case you will also want to reduce the amount of sugar in the custard.
Megan- Ha! My first reaction is that it seems like a very good idea to make a list. I lose track of everything. Happy fall, partner!
Kartik- Pumpkin and butterscotch sound great! That is a good suggestion.
Thanksgiving has gone and disappeared, but there’s always a reason to make pie. I’ve never tried anything like this & it looks and sounds amazing (and I’m not even a fan of custard). Can’t wait to hear about your trip! And I do have to say, I really did miss your posts here, so welcome back!
Hi Tim, I have a couple of questions–I’m currently in France, by cider you mean non-alcoholic, American style, right? and what’s a good substitute for sour cream, could I use creme fraiche and dot it with some cider vinegar?
Hi Amy! Yes, American cider = unfiltered apple juice. Not real cider. Creme fraiche will work. My problem with creme fraiche as a sub for sour cream is that it is richer, and less bright. Not a major problem, but here it will affect the flavor. Maybe the vinegar is a good idea. If you give it a try, let us know!
I would not use apple sauce. The beauty of the custard is that it is smooth and creamy, applesauce will ruin that. Also, the reduced cider has a strong flavor, applesauce may be less flavorful. Make sense? Happy baking!
Welcome back, Tim! You are so good actually testing out thanksgiving contenders ahead of time…I think I’ve started doing that way too late this year (as in, I haven’t really done it at all, whoops). I might have to test this one out, though – I’ve still got a little time! :)
Welcome back! This pie looks so great and having just received a great stock of fresh apples all the way from Bhutan, Im itching to try it. But a few questions first – What is a good substitute for apple cider vinegar? and, can i use heavy cream instead of sour cream? I stay in India and none of these ingredients are available here! thank you :-).
Unfortunately, I don’t think this is the best recipe for substitutions. You could try using creme fraiche in place of the sour cream, but heavy cream wouldn’t work. You could use another vinegar in place of the apple cider vinegar. If you give this a try, let us know what you come up with!
I think we are all happy to have you back. Holiday food is all so good and the auditions are really enjoyable as each item doesn’t have to compete with the full pig out of the holiday table. I will definitely make this pie, maybe this weekend. :-)
I never would have dreamed that such a pie even existed… it sounds really lovely. Creme fraiche would be terrific. I just had a butterscotch budino (pudding) with creme fraiche and the cream cut the sweet so well.
This was the very first thing I spotted in the November Food and Wine issue that I immediately wanted to make but I was scared about how it would turn out. I’m so glad to hear that you tried it first and that it was tasty! I wonder what it would be like all tarted up and boozy-like too
I am not a completely inexperienced piecrust maker, but I had trouble getting this one to come together. As in, a few large things to roll out but otherwise crumbles. I have never had this problem with a crust that uses water to bring it together in the food processor. Any suggestions? BTW I’m still in the middle of making it so we’ll see how everything turns out!
Oh my gosh, what a keeper. Sunday was filled with closet and freezer cleaning. I had a pie crust I needed to use up and wanted to try something new. I’m so glad I came across this little gem. So delicious. And my ‘eh, it’s just okay’-boyfriend loved it. I found him crouched down in front of the refrigerator eating out of the pan with a fork an hour after our first slice. I guess we’ll be the only ones eating it. Thanks for posting :)
This was incredible! Have made it twice already and has been requested as a Thanksgiving dessert. So glad that I stumbled onto your website, have enjoyed the caramel cake and am eager to try the baked fries! Can’t wait to see what is coming next…
Hey Jessie- Yes, I think OK is exactly what it would be. I think it is great with a homemade crust. ; ) The crust really isn’t too difficult, but if you give a pre-made crust a try let us all know what you think. Happy baking!
made this pie for thanksgiving this year and…it was a gigantic hit! my first cream pie ever, reminded me of eating chocolate cream pies with my dad when i was a kid! smooth creamy mild custard with a lightly scented whipped cream topping – yum! it was even MORE awesome after refrigeration all night long. i substituted Penzey’s pumpkin pie spice for the cinnamon, complete success. (btw, if you have not tried spices from Penzey’s, do yourself a favor and try a little of their vanilla sugar, it is absolutely decadent! – http://www.penzeys.com )
I debuted my first homemade pic crust with this pie and it was well worth it. In my haste to make the cream topping, I accidentally grabbed the container of cardamom instead of cinnamon. I caught my mistake before I whipped the spice into the cream so I was able to take some if it out to make room for the cinnamon. The hint of cardamom was actually kind of nice, however. Thanks for a terrific blog and great ideas!
Hi from Rio!!!!
Wondering how I found you?
I love to bake (actualy own Rio’s one and only chocolate chip cookie factory,) have a bit of american heritage in my upbringining, and have a friend that lives in São Paulo and keeps sending me recipes.
We have this little game where she sends me a link to a recipe and says: “I dare you!” (in portuguese, “duvido”).
And as I cant stand being challenged I have just finished baking your pie!
Hey Tim! I am making this pie for pie day! (Wednesday 3/14) and was wondering.. I am going to wait until Wednesday to make the whipped cream topping and add it before serving, but was wondering if until then, should I store it with plastic wrap directly on the surface of the custard base? Or does that matter? I know that with curds and other custards you do this at times, but wasn’t sure if it’d make a difference here. Thanks in advance!
Hi Tim! My custard is currently cooling…I was wondering if it would be better to eat it chilled? Also, my custard was quite a bit lighter in color than yours…a pale golden yellow color. Could it have been one of the following reasons? 1. I used fat free sour cream 2. I had 2 small farm fresh eggs and 2 store bought jumbo eggs 3. I used freshly juiced apple cider.
I like the pie best chilled a bit, but you can go either way. It could have been any of those reasons, but I wouldn’t worry about it until you taste it. Proof is in the pudding. ; ) Generally, fat-free sour cream isn’t the greatest for custards. Even the low-fat is a better choice, but really for a pie I think it is worth using the full-fat. Let me know how it turns out!
I just tested out the custard – delicious! I wonder if there is something that would make the apple flavor remain a bit stronger, but it’s still such an interesting and fresh take on apple pie! Thanks!
I made this pie for a birthday this weekend after waiting a year for the right occasion. It is SO delicious, and the crust was incredible. I had to stop myself from licking the bowl of cinnamon whipped cream. Very nice find. It’s going to make a Thanksgiving appearance, for sure.
Hi Lori, You can use a ready made crust, it won’t be as good but it will work. I do not recommend adding apple slices to the custard. They will not cook and will be weird and crunchy and in the way of the creamy custard.