Monday, November 21, 2016

Boiled Apple Cider Pie - November's King Arthur Flour Bakealong

So I think I've already proven that boiled cider is my baking ingredient obsession this fall. I just can't get enough of it. It seems like the season is already over and I have so much more boiled cider ideas to experiment with. I hate to leave it behind as I move onto December's recipes.

The first time I used boiled cider was in Inside-Out Pumpkin Muffins for September's King Arthur Flour's bakealong challenge. I didn't have time to order some so I just made my own.  

This month's challenge was apple pie. This recipe also called for boiled cider and luckily I still had some after making the muffins and creating these boiled cider pear oatmeal cookies. 

Boiled Cider Pear Oatmeal Cookies
Seriously, boiled cider takes apple pie flavor up a notch or two. It's a rich, apple almost molasses-like flavor really makes a difference. I don't know if I will every be able to make an apple pie without it again.

For the crust, instead of a traditional weave, I used an apple shaped cookie cutter to create cutouts for the top of the pie. 

A bit creative in style, but not too much work. If you check the Bakealong site, you will see some beautiful, colorful and elaborate crust ideas from this month's talented participants. 

I shared this pie with many different people. Four others to be exact. It got rave reviews. The pie also kept well in the fridge for a week. This recipe is definitely a keeper. A bit of cinnamon-scented whipped cream or vanilla ice cream on top would make this the perfect Thanksgiving dessert. That's if you want to fancy it up a bit. The pie is just fine by itself. 

You can find the full Apple Pie recipe and step by step instructions here

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