-
To parbake the pie crust: On a lightly floured surface, roll out the dough into an 11" to 12" round about 1/8" thick. Gently roll the dough around the pin, then unfurl it into a 9" pie pan.
-
Use scissors to trim away the excess dough, leaving about 1/2" of overhang all the way around the outside edge of the pan. Tuck the excess dough under, pressing gently to make it flush with the edge of the pan. Crimp the edges as desired.
-
Loosely cover the pan and transfer to the refrigerator to chill, at least 30 minutes and preferably 1 hour. (The rolled-out pie dough can be stored in the refrigerator for up to 2 days.)
-
Toward the end of the chill time, preheat the oven to 425°F with a rack in the lower third of the oven. Line a baking sheet with parchment.
-
Transfer the chilled pie crust to the baking sheet. Prick (“dock”) the bottom and sides of the dough with a fork. Crumple up a piece of parchment that’s slightly larger than the diameter of the pie pan, then nestle it into the pan on top of the dough. Fill the parchment-lined pie with weights to the top inner rim. (Alternatively, place the Perfect Pie Pouch into the pastry-lined pan.)
-
Bake for 15 to 18 minutes, until the edges begin to brown slightly. Remove the parchment and pie weights and return the pie to the oven until the crust appears drier, about 3 minutes more. Remove the parbaked crust from the oven and allow it to cool completely, about 30 minutes, before adding the filling. (The crust can be parbaked up to 24 hours in advance of filling and baking the pie.)
-
Reduce the oven temperature to 375°F, leaving the rack in the lower third.
-
To make the filling: In a large liquid measuring cup, whisk the milk, cream, and boiled cider to combine.
-
In a medium bowl, whisk the brown sugar, flour, cinnamon, and salt to combine. Add the cider mixture and stir until well combined.
-
Place the pie pan on a parchment-lined baking sheet. Pour the custard into the cooled crust and transfer the pan to the oven. Bake, covering the outer edges of the pie with a pie shield or foil strips as needed to prevent overbrowning, for 40 to 45 minutes. The custard should appear set at the edges but still slightly jiggly in the center; a digital thermometer inserted into the center should read about 195°F.
-
Remove the pie from the oven and let it cool completely (at least 6 hours), during which time the pie will set.
-
To make the whipped cream: When ready to serve the pie, combine the whipped cream ingredients in a large bowl or the bowl of a stand mixer. Beat the mixture until soft peaks form. If serving the pie all at once, transfer the whipped cream to the top of the pie, spread it across the top making decorative peaks and valleys; otherwise, top individual slices. Dust the whipped cream with cinnamon, if desired.
-
Storage information: Store leftover Apple Cider Pie (not topped with whipped cream) loosely covered at room temperature for up to 1 day or refrigerate for up to 2 days.
