Cider Apple Pie


Cider Apple Pie

What’s a better recipe to do to celebrate the US Independence Day? Apple pie of course. But this isn’t just any apple pie it’s a cider apple pie.

Written and Photographed by Tess Jewell-Larsen

Happy 4th of July!

Even though I live a few thousand miles away from the US, I can’t help but want to celebrate my home country’s Independence Day. So I decided to make a cider apple pie as a reminder of home.

I mean, what’s more American than apple pie? Um, well, that’s how the saying goes right? Actually the apple pie goes back to about the fourteenth century and was developed over time and later came with the English settlers to the New World. So it’s really quite a bit older than America, but apple pie recipes were constantly sold, swapped and guarded throughout the New World. In many ways it was one of the backbones of the American culinary culture.

This recipe is just another alteration to those older recipes. But like all the great predecessors, the pie tastes delicious. And my friend and I had a hard time forcing ourselves not to eat the whole thing in one sitting. (Although, to be perfectly honest, I keep munching on it while writing this… so it probably wont last the night.)

Unfortunately, I accidentally left the pie in a little bit too long in the second phase after taking the tin foil off so the edges got a slight bit burned. It still tastes amazing, though.

Anyway, as a tip: don’t forget the pie in the oven. It can burn… oops.


Cider Apple Pie


2 9inch pastries , a crust recipe can be found here:
1/2 cup brown sugar
1/4 cup flour
1 tsp cinnamon
1 tsp nutmeg
8 baking apples
1/2 cup cider
1 Tbsp butter


Heat oven to 425F (220C).
Fold pastry dough over the pie pan. Cut away excess edges (don’t cut too close because you do want enough crust on the ends to great a thick crust edge).

In a large bowl mix together dry ingredients.

Peel and slice apples and then add to the large bowl of dry ingredients and mix well.

Pour apple mixture onto pie-crust in the pan.

Cut the second pie-crust into slices that you will then lace over the apples.

Once the top crust is laced, pinch the edges of the crust creating a nice wavy edge.

Place in oven with tin foil covering the top.

In a small saucepan, bring cider to a boil and let it simmer for about 2 minutes. Add butter. Let simmer for another 4 minutes until you see tiny brown foam on top.

Pour the cider and butter mixture over the laced crust, making sure none touches the edges.

Place back in oven for another 40 minutes with foil on top.

For the last 10 minutes take the foil off to brown the crust.

The pie will be done when the crust is browned and the center is bubbling slightly.

Let cool for at least a half hour before eating.