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Cider Custard Pie

Prep Time:30 Minutes
Cook Time:30 Minutes

Nutritional Information

Great alternative to apple pie. This recipe makes use of the plate setter for indirect heat.


  • For the Crust
  • 1 unbaked pie crust
  • 1 white, beaten
  • For the Filling
  • 4 cups apple cider
  • 3 large eggs
  • 1/2 cup sugar
  • 2 tablespoons vegetable oil
  • 2 tablespoons all purpose flour
  • 1 cup whole milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg


  • 1. Preheat Egg to indirect 400°F. In a medium saucepan bring cider to a light boil over over high heat, stirring occasionally, then reduce heat to medium. Simmer for 20 minutes or until mixture has reduced to 1 cup. Set aside to cool.
  • 2. Roll out crust. For a nine inch pan your bottom crust should be around 11 inches in diameter. Place bottom crust in pie pan or dish. Flute the edges and brush crust with egg white. Place in refrigerator until filling is ready.
  • 3. Beat eggs with sugar until mixture is thick and lemony (light yellow colored). Gradually add in vegetable oil and flour.
  • 4. In a medium bowl slowly combine cooled cider with milk, whisking constantly. Add vanilla to cider mixture and slowly incorporate it with egg mixture. Pour custard filling into prepared pie shell. Sprinkle with cinnamon and nutmeg. Bake on indirect heat for 25 minutes or until knife inserted near the center of the custard comes out clean. Remove from Egg and cool on wire rack the refrigerate to chill before serving.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828