I'm only human. I'll start off with that. My life has been a roller coaster of ups, downs, and absolute craziness for the past few months. Sadly, the things and people in which I find sanity have fallen by the wayside.
Connection to my craziness? I believe so.
Time in my kitchen is precious. The newsroom can be crazy, home life can be off the tracks, and my body can be tired and sick, but the kitchen is where it all comes together. The issue, I find, is that pulling out of the pure fatigue and exhaustion to get myself in there, isn't the easiest task to tackle. Once I'm in there, measuring, dicing, stirring, tasting, I'm well on my way to getting back to my little corner of calm.
I've just got to get there.
I've neglected myself and sanity for the past 14 or so weeks. It's time to make a change. I've gotten back into the kitchen, although not as often as I'd like. This Sunday night, I'll start yoga again. Those classes are one of the few times I can recharge, shut down, and really concentrate on myself. I'm also making plans to see friends and family. They're the key to feeling more like "me".
I share this because, frankly, I'm pretty sure most people go through periods like this. This blog is part of my sanity, and getting back on track. What better to get back on track with than a pie that screams fall, made with local cider and cream, and that's a tad different from your normal autumn desserts. This pie is rich, but worth every bite you'll take, I promise.
Apple Cider Cream Pie
Yield: 1 pie
Source: Food & Wine
- 1 pie crust (homemade, store-bought, however you would like it)
Filling and Topping
- 2 cups apple cider
- 1 cup sugar
- 1/2 cup sour cream
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup whipping or heavy cream
- 1/2 teaspoon cinnamon
- Preheat your oven to 425 degrees. You're going to pre-bake your crust. Roll your dough out to the size you want. Lay it in a prepared pie dish and put it in the fridge for about 15 minutes to chill. Now, take it out of the fridge, prick center and sides with a fork (to avoid shrinking of the crust) line it with parchment paper, and fill with pie weights. Bake in the lower-third of your oven for 15 minutes, then take the pie out, line the crust with foil, then bake for another 15 minutes until crust is set, but not browned. Allow to cool on a wire baking rack.
- In the meantime, make the filling. In a medium saucepan, boil the cider until it reduces down to 1/2 a cup. This will take you about 10-15 minutes. Once it's reduced, set it aside to cool.
- Once the reduced cider is cooled, whisk in 3/4 cup of the sugar, sour cream, and salt. Finally, whisk in your eggs.
- Pour your custard mixture into the cooled pie shell (don't remove the foil strips) and bake the pie for 35 to 40 minutes, until the custard is set around the edges, but jiggly in the middle. Let the pie cool completely.
- While the pie is cooling, take a bowl (metal is best, especially a stand mixer bowl) and place it and your beaters in the freezer to chill. Once chilled, using an electric mixer, beat the heavy cream with the remaining 1/4 cup of sugar and the cinnamon until it's fully whipped.
- Top the pie with the whipped cream, and serve.