Cinnamon Pie with Apple Cider Meringue: A Spiced Autumn Delight

Capture the essence of autumn in every bite with this cinnamon pie with apple cider meringue. The warm, spiced filling offers rich, comforting flavors, while the tangy apple cider meringue adds a light, airy finish. Perfect for fall gatherings or cozy nights at home, this pie is a creative twist on seasonal favorites.

Key Information

• Preparation Time: 30 minutes
• Cooking Time: 45 minutes
• Chilling Time: 2 hours
• Total Time: 3 hours 15 minutes
• Servings: 8 slices
• Serving Size: 1 slice

Nutritional Information (Per Serving)

• Calories: 320
• Protein: 5g
• Carbohydrates: 45g
• Fat: 12g

Ingredients List

For the Pie Crust

• 1½ cups (190g) all-purpose flour
• 1 tbsp granulated sugar
• ½ tsp salt
• ½ cup (115g) cold unsalted butter, cubed
• 3–5 tbsp ice water

For the Cinnamon Filling

• ¾ cup (150g) granulated sugar
• ½ cup (110g) packed light brown sugar
• 2 tbsp all-purpose flour
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 3 large eggs
• 1½ cups (360ml) heavy cream
• 1 tsp vanilla extract

For the Apple Cider Meringue

• 3 large egg whites
• ¼ tsp cream of tartar
• ½ cup (120ml) apple cider, reduced to 2 tbsp
• ½ cup (100g) granulated sugar

Detailed Method of Preparation

Step 1: Prepare the Pie Crust

1. In a mixing bowl, combine flour, sugar, and salt.
2. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together.
4. Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.

Step 2: Blind Bake the Crust

1. Preheat the oven to 375°F (190°C). Roll out the chilled dough and press it into a 9-inch pie pan. Trim and crimp the edges.
2. Line the crust with parchment paper and fill with pie weights or dried beans.
3. Bake for 15 minutes, then remove the weights and bake for an additional 10 minutes until lightly golden.

Step 3: Make the Cinnamon Filling

1. In a large bowl, whisk together granulated sugar, brown sugar, flour, cinnamon, nutmeg, and cloves.
2. Add eggs, heavy cream, and vanilla extract. Whisk until smooth.
3. Pour the filling into the pre-baked crust. Bake at 350°F (175°C) for 35–40 minutes, or until the filling is set but still slightly wobbly in the center. Cool completely.

Step 4: Prepare the Apple Cider Meringue

1. Reduce the apple cider in a small saucepan over medium heat until only 2 tablespoons remain. Let cool.
2. In a clean, grease-free bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
3. Gradually add sugar while beating, then add the reduced apple cider. Beat until stiff, glossy peaks form.

Step 5: Assemble the Pie

1. Spread the meringue over the cooled pie, creating swirls and peaks with the back of a spoon.
2. Use a kitchen torch to lightly brown the meringue, or place under the broiler for 1–2 minutes, watching closely to avoid burning.

Tips for Culinary Success

• Chill the Dough: Keep your pie crust ingredients cold to achieve a flaky texture.
• Reduce the Cider Properly: Boil the cider until it thickens and intensifies in flavor.
• Torch Carefully: When browning the meringue, work in quick, controlled movements to avoid uneven coloring.

Frequently Asked Questions (FAQs)

Q: Can I use store-bought pie crust?
A: Absolutely! It’s a great time-saver if you’re short on time.

Q: Can I make the meringue ahead of time?
A: Meringue is best made fresh and added just before serving to retain its texture.

Q: How do I store leftovers?
A: Cover the pie loosely and store in the refrigerator for up to 3 days.