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Apple Cider Pie

Mark Ferri

Yield: Yields one 9-inch pie.

This is one of my all-time favorites.


For the double crust:

  • 1 recipe Classic Pie Crust 
  • 3 Tbs. heavy cream
  • 1/4 cup sugar cubes (about 12 small), coarsely crushed

For the filling:

  • 3 lb. Golden Delicious or Gala apples, peeled, cored, cut into 3/4-inch slices, and then halved crosswise
  • 2/3 cup apple cider
  • 1/2 to 2/3 cup packed light brown sugar to taste
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 3 Tbs. cornstarch

Nutritional Information

  • Nutritional Sample Size based on eight servings
  • Calories (kcal) : 510
  • Fat Calories (kcal): 190
  • Fat (g): 21
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 40
  • Sodium (mg): 160
  • Carbohydrates (g): 77
  • Fiber (g): 4
  • Protein (g): 5


Make the filling

  • In a large nonreactive pot, mix the apples, all but 2 Tbs. 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 Tbs. 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.

Assemble the pie

  • 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°F. Prepare a double pie crust in a 9-inch pie pan and fill the shell (see Classic Pie Crust). 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 minutes. If the top starts browning too quickly, tent the pie with foil.


Rate or Review

Reviews (3 reviews)

  • marils | 07/17/2014

    After sampling the filling, I added a bit of lemon juice to brighten the flavor Also, I NEVER use fresh apples right off the tree, as they need time to lose moisture and concentrate flavor. Also, do not substitute apple juice for the apple cider, as it does not have as much flavor. Finally, instead of using crushed sugar cubes, I just sprinkled the pie with sanding sugar. It makes for a more attractive finish.

  • rockerchick | 11/07/2009

    I made this pie and it was nothing special. It wasn't very flavorful, not worth the effort.

  • SierraC | 04/13/2009

    The most flavorful apple pie I have made. I love the compliments every time I serve it, a la mode of course.

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