• Active Time 20m
  • Total Time 2h 15m
  • Rating ****

Yields one 9-inch pie

A sprinkling of crushed sugar cubes adds sparkle and sweetness to Apple Cider Pie. This is one of my all-time favorites.


  • 1 recipe Classic Pie Crust
  • 3 tablespoons heavy cream
  • 1/4 cup sugar cubes (about 12 small), coarsely crushed
  • For the Filling:
  • 3 pounds Golden Delicious or Gala apples, peeled, cored, cut into 3/4-inch slices, and then halved crosswise
  • 2/3 cup apple cider, divided
  • 1/2 to 2/3 cup packed light brown sugar to taste
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons cornstarch

Companion recipe: Classic Pie Crust


FOR THE FILLING: In a large non-reactive pot, mix the apples, all but 2 tablespoons of the cider, the brown sugar, cinnamon and nutmeg. Bring to a boil over high heat, stirring often, until the sugar has dissolved and the apples are evenly coated. Mix the cornstarch and remaining 2 tablespoons cider into a paste; add this to the apples. Stirring constantly, boil until the liquid is thickened and clear, about 1 minute (you're not cooking the apples, just thickening the juices). Taste and adjust seasonings if needed. Remove from the heat and let cool.

TO ASSEMBLE: Position racks in the low and middle spots of the oven. Set a foil-lined baking sheet on the lower rack to catch drips and heat the oven to 425 degrees F. Prepare a double pie crust in a 9-inch pie pan and fill the shell, as directed in the Classic Pie Crust recipe. Brush the heavy cream over the top crust and sprinkle with the crushed sugar cubes, pressing lightly to secure the chunks. Cut at least three vent holes. Bake on the middle rack until the crust is golden and the apples are tender when pierced with a knife, about 55 min. If the top starts browning too quickly, tent the pie with foil.

Serving size = 1/8 pie

Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.

RecID 2476

nutrition information per serving

390 calories; 12g total fat; 22mg cholesterol; 127mg sodium; 69g carbohydrates; 4g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Sign Up for Cooking.com Newsletters Here

Get recipes, private sale alerts and more goodies, oh joy!

Follow Cooking.com