Apple Cider Cheesecake Pie


Fall=baking with apples. Yet there are only so many “apple pies” that can be made before I get a bit bored with it all.

I stumbled across this recipe on Food52, which is where I basically spend countless hours of my life each week, lol.

Anywho, I haven’t made a cheesecake in years and I liked the idea of making a pie crust instead of just doing the traditional graham cracker crust.

I thought it turned out quite pretty.

 


For the crust:

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
8 tablespoons very cold unsalted butter, cubed
Ice water, as needed
Egg wash, as needed

For the filling:
24 ounces cream cheese, at room temperature
3/4 cup granulated sugar
1/4 cup dark brown sugar
1 1/2 teaspoons cinnamon
1 to 2 grates fresh nutmeg
3 eggs
3/4 cup heavy cream
3/4 cup boiled cider (thawed apple juice concentrate will work in a pinch)
1 tablespoon vanilla extract
**For the optional finish:**
1/2 cup granulated sugar
1/2 cup water
Juice of 1 lemon
2 apples, halved, cored, and thinly sliced

Preheat the oven to 425° F. Butter a 9-inch springform pan and place it on a baking sheet.
In the bowl of a food processor, pulse the flour, salt, and cinnamon to combine. Add the butter and pulse until it’s the size of peas.
Remove the mixture and transfer to a medium bowl. Use a fork to mix in ice water, 1 tablespoon at a time, until the dough just comes together. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the dough to 1/4- to 1/8-inch thick. Transfer the dough to the springform pan and work carefully to make sure it’s nestled all the way down to the base. Chill thoroughly; 15 to 20 minutes in the freezer is best.

Dock the frozen dough all over with a fork. Place a square of parchment over the pie and fill with pie weights. Bake until just beginning to brown at the edges, 10 to 12 minutes. Remove the pie weights, brush the base of the dough with egg wash, and return to the oven for 5 minutes more. Take the pie out of the oven and cool the crust completely. Reduce oven temperature to 350° F.

In the bowl of a food processor, purée the cream cheese, sugars, cinnamon, and nutmeg to combine. Add the eggs and mix until smooth. Add the cream, cider, and vanilla and mix until fully incorporated.

Pour the filling into the cooled crust, and bake until the custard is just set, about 50 minutes. Cool completely.

While the pie cools, you can make the garnish. Bring the sugar, water, and lemon juice to a boil in a small pot. Add the apples (you may need to work in batches), and simmer for about 1 minute. Lay out on absorbent paper towels to drain. Layer the apples on top of the finished cheesecake pie.

 

I had a little filling leftover so I made a mini-cheesecake. Since I didn’t have any dough leftover, I made a crust with some of the pumpkin snaps that I used last week on my layer cake.
Just smash the crackers, melt some butter, pour it over your crumbs and place them in your pie dish. Even the layer out and pour the filling in. I baked my 6 inch pie for about 20 minutes.

 


Recipe

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