Cover Shot Apple Cider Pie Recipe

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Cover Shot Apple Cider Pie
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  1. FOR CRUST: Combine 1/3 cup flour and 1/3 cup ice water; stirring with a whisk until well blended.
  2. Combine the other 1 1/3 cup flour and salt in a bowl then cut in the butter and shortening with a pastry blender (or 2 knives) until it is coarse small pieces.
  3. Add the ice water/flour mixture and toss with a fork until all is moist.
  4. Divide dough in half. Gently press each half into a 4 inch circle on 18 of plastic wrap and cover with more 18 plastic wrap.
  5. Roll one half of the dough (still covered with plastic wrap) into a 12 inch circle and then chill. Roll other half of dough (still covered) into an 11 inch circle and then chill.
  6. FOR APPLE FILLING: Bring apple cider to a boil in a large heavy bottomed saucepan over high heat. Cook until it is reduced to 1/2 cup (about 20 minutes), stirring occasionally then cool completely.
  7. Combine cooled cider, 1/3 c sugar, cornstarch, lemon juice, vanilla, cinnamon, ginger, allspice and nutmeg in a large bowl.
  8. Cut each apple into quarters and then slice crosswise into 1/4 inch thick slices. Stir apple slices into the cider mixture.
  9. PUTTING PIE TOGETHER: Preheat oven to 450F and lightly spray your pie plate with nonstick spray.
  10. Remove the 12 inch dough circle from wrap and place into a 9 pie plate allowing the dough to overextend the plate.
  11. Spoon apple mixture into crust.
  12. Brush 1 tsp (or less - whatever is needed) of water lightly over the edges of the crust showing.
  13. Remove the 11 inch dough circle from wrap and place on top of the apple mixture. Press edges of dough together and fold edges under and then flute edges.
  14. Cut about 6 slits across top of dough (about 1 inch in length).
  15. Combine egg and 1 tbs of water and then brush this on top and along edges of pie. Then sprinkle with the 1 tbs of sugar.
  16. Place pie on a baking sheet (this is to protect from overflow into your oven) and bake at 450 for 15 minutes.
  17. REDUCE temperature to 350F (do not remove the pie just adjust the temperature) and bake an additional 45 minutes or until golden brown. You may want to check your pie edges around the 30 minute mark and if browning too fast, cover with a pie crust shield or aluminum foil.
  18. Cool on wire rack.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 625.69 Kcal (2620 kJ)
Calories from fat 247.62 Kcal
% Daily Value*
Total Fat 27.51g 42%
Cholesterol 76.6mg 26%
Sodium 406.18mg 17%
Potassium 188.3mg 4%
Total Carbs 83.09g 28%
Sugars 28.47g 114%
Dietary Fiber 2.86g 11%
Protein 9.38g 19%
Vitamin C 40.5mg 67%
Vitamin A 0.1mg 3%
Iron 2mg 11%
Calcium 67.2mg 7%
Amount Per 100 g
Calories 129.63 Kcal (543 kJ)
Calories from fat 51.3 Kcal
% Daily Value*
Total Fat 5.7g 42%
Cholesterol 15.87mg 26%
Sodium 84.15mg 17%
Potassium 39.01mg 4%
Total Carbs 17.21g 28%
Sugars 5.9g 114%
Dietary Fiber 0.59g 11%
Protein 1.94g 19%
Vitamin C 8.4mg 67%
Iron 0.4mg 11%
Calcium 13.9mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.2
  • 17

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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