Connecticut

Apple Cider Pie

This quintessential New England pie captures Connecticut's glorious autumn harvest. Crisp local apples are bathed in reduced apple cider and sweetened with pure maple syrup, creating layers of concentrated fall flavor in every slice.

🕐 2 hrs 🥧 8 servings 🍎 Fall Harvest 🍁 New England
CIDER

Equipment Needed

  • 🥧 9-inch pie dish
  • 🍳 Large heavy saucepan
  • 📏 Rolling pin
  • 🔪 Apple corer/slicer
  • 🥣 Large mixing bowls
  • 🧊 Pastry cutter

Instructions

  1. 1

    Make the Cider Reduction

    In a heavy saucepan, combine apple cider, 1/4 cup maple syrup, cinnamon stick, and cloves. Bring to a boil, then reduce heat and simmer until reduced to about 3/4 cup, approximately 45 minutes. It should be syrupy. Remove spices and set aside to cool.

  2. 2

    Prepare the Crust

    Whisk flour, salt, and sugar in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Mix ice water with cider vinegar and add gradually until dough just comes together. Divide in half, flatten into disks, wrap, and chill for at least 1 hour.

  3. 3

    Prepare the Apples

    Peel, core, and slice apples into 1/4-inch slices. Use a mix of Connecticut apples - Honeycrisp for sweetness, Granny Smith for tartness, and Cortland for texture. Place in a large bowl.

  4. 4

    Season the Filling

    Pour the cooled cider reduction over the apples. Add remaining maple syrup, brown sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Toss gently to coat all the apple slices. Let sit for 15 minutes.

  5. 5

    Assemble the Pie

    Preheat oven to 425°F (220°C). Roll out one dough disk to 12 inches and transfer to a 9-inch pie dish. Pour in the apple filling, mounding higher in the center. Dot with butter pieces.

  6. 6

    Create the Lattice Top

    Roll out the second dough disk and cut into 3/4-inch strips. Weave the strips over the filling in a lattice pattern, creating a beautiful woven design. Trim excess and crimp the edges decoratively.

  7. 7

    Prepare for Baking

    Brush the lattice and edges with egg wash. Sprinkle generously with demerara sugar for a sparkly, crunchy finish. Place the pie on a rimmed baking sheet.

  8. 8

    Bake

    Bake at 425°F for 20 minutes. Reduce temperature to 375°F (190°C) and continue baking for 40-50 minutes until the crust is deep golden brown and the filling bubbles through the lattice. Shield edges with foil if browning too fast.

  9. 9

    Cool

    Let the pie cool on a wire rack for at least 3 hours before slicing. The filling needs time to set and the flavors will intensify as it cools. This pie is best served slightly warm or at room temperature.

  10. 10

    Serve New England Style

    Serve with a slice of sharp Vermont or Connecticut cheddar cheese - the classic New England pairing. The salty, tangy cheese is the perfect contrast to the sweet, spiced apples.

Tips & Variations

  • Connecticut Apples: Visit local orchards like Lyman Orchards, Silverman's Farm, or Bishop's Orchards for the freshest apples. Cortland, Empire, and Honeycrisp are excellent Connecticut-grown varieties.
  • Fresh Cider Matters: Use fresh, unfiltered apple cider from a Connecticut cider mill for the best flavor. Pasteurized store-bought cider works but won't have the same depth. The cider reduction concentrates the apple flavor beautifully.
  • Connecticut Maple Syrup: The state has a growing maple syrup industry. Look for Grade A Dark Amber or Robust for the best baking flavor.
  • Apple Variety Mix: Use at least 2-3 apple varieties for the best flavor and texture. Some should hold their shape (Honeycrisp, Granny Smith) while others break down for sauciness (McIntosh, Cortland).
  • Cheddar Pairing: "Apple pie without the cheese is like a kiss without the squeeze" goes the New England saying. A thin slice of sharp cheddar on warm pie is traditional and delicious.
  • Boiled Cider Shortcut: If short on time, look for bottled boiled cider (apple cider syrup) at specialty stores. It's pre-reduced and ready to use.