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Boiled Cider Pie

Crust:

1/2 All-Shortening Crust Recipe


Filling:

3/4 cup boiled cider

3/4 cup pure maple syrup

3 tablespoons butter (cut into pieces)

Pinch of salt

3 large eggs, separated


Make your boiled cider: pout 7 cups fresh, preservative free apple cider into a large saucepan and boil until cider is reduced to 1 cup. (This takes a while. Plan on doing this a day before you make the pie.)


Warm boiled cider, maple syrup, and butter together until butter melts. Pour mixture into heat-resistant bowl and add salt. Let cool slightly. Put egg yolks in medium-size bowl and whisk a ladleful of the warm liquid into them. Repeat several times to temper the yolks then stir the tempered mixture back into the warm syrup.


Beat the eggs whites until they form soft peaks. Add to cider mixture. Pour into pie shell. Bake at 350 degrees for 40-45 minutes. To check if the pie is done, jiggle is slightly. The filling should not move in waves, just wobble a bit.


Note: The top should be a very dark brown.