Shaker Cider Pie
By Yankee Magazine|Oct 27 2014|
Shaker Cider Pie
Photo Credit: Aimee SeaveyThis Shaker Cider Pie recipe first ran in October, 1978. Made with boiled cider and maple sugar, it’s bold, sweet, and full of old-fashioned flavor.
Ingredients
1/2 cup boiled cider (see Note)
1 tablespoon butter
1 cup maple sugar (or brown sugar)
1/4 cup water
1/2 teaspoon salt
2 large eggs, separated
1 teaspoon fresh nutmeg
1 unbaked 9-inch pie shell
Instructions
Preheat the oven to 350 degrees and line a 9-inch pie plate with pastry. In a medium saucepan over medium heat, combine the boiled cider, butter, maple sugar, water, and salt. Bring to a simmer, then cool slightly. Add the beaten egg yolks, then whip the egg whites to soft peaks and gently fold them into the boiled cider mixture. Pour into the prepared unbaked pie shell, top with freshly grated nutmeg, and bake 30 minutes, or until the custard is well set and the crust browned. Serve at room temperature with fresh whipped cream, if desired.
Notes
If you don’t have bottled boiled cider you can make your own. Just simmer 1 quart of apple cider until thickened and reduced to 1/2 cup.
