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Boiled Cider Pie

in Guest Recipe Book

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Servings: Makes 2 8-inch pies, 6 slices per pie
I sent this recipe to a lady requesting it through the Taste of Home magazine. It is an old, old recipe, dating back to 1865.

4 tablespoons all-purpose flour
1 cup cold water
2 large egg yolks
1/2 cup Unsweetened Apple Butter
(known as boiled cider)
1 cup dark brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 8" Pre-baked Pie Shells

1. Mix the flour and cold water and beat until completely smooth, free of lumps.

2. In a separate bowl, beat the egg yolks; then add the apple butter, sugar, flour-water mixture and spices.

3. Put the batter in a double boiler and whisk until it thickens and begins to set.

4. Pour it into the 2 pre-baked pie shells. Carefully brown the tops under the broiler. (The old method was to use a heated salamander.) If you are worried about scorching the crust, instead of using the broiler, set the pies in an oven preheated to 350 degrees F (180 C), allowing 5 to 8 minutes for them to brown. Makes 2 8-inch pies, 6 slices per pie.

Note: The un-used egg whites may be used to make a meringue to top the pies if desired.

Source: Family Recipe
Submitted By: Wanda Whitten
Date: 08/12/02


Reviewer: BShea
This pie is wonderful! The flavor gets better over time!! I did have to double the filling recipe to fill 2 8 inch pie shells, though. It was truly tasty!


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