Delicious Apple Cider Cream Pie with Oatmeal Crust
This Apple Cider Cream Pie captures the essence of fall in every bite. Pie is made out of a nutty oatmeal crust baked to golden perfection and a silky cream filling infused with apple cider reduction. Topped witht light as a cloud whipped cream dusted with cinnamon, it’s comfort and elegance wrapped in one irresistible dessert.
APPLE CIDER CREAM PIE
WHY I LOVE THIS RECIPE
I often sneak oatmeal into unexpexted recipes, like cranberry cookies, smoothies or pancakes. I love the addition of oats in this recipe. It adds nuttiness and more wholesome taste.
The scent and flavor of apple cider is warm, spiced, and unmistakably autumn. I’ve used apple cider reduction many times of the years and it never dissapoints.
I absolutely love that it keeps in the fridge for 4-5 days, covered. It’s best to add the whipped cream before serving and up to 2 days ahead.
THINGS YOU NEED
- Kitchen Scale (my favorite)
- Food Chopper/Food Processor
- 9-inch pie dish
- Foil – optional
This post contains Amazon affiliate links that earn me a small commission, at no cost to you. I only recommend products that I use and love. Learn more about my affiliate policy here.
OATMEAL PIE CRUST
- Oatmeal adds a nutty, toasty flavor and a chewier crunch compared to a standard buttery pie crust. While I love oats, you may have a different opinion. If you prefer a traditional crust, simply substitute all-purpose flour for the oats in the recipe.
APPLE CIDER CREAM FILLING
- Reducing apple cider yields more concentrated, flavorful, darker, and thicker cider. It’s perfect when you are looking for a burst of cozy fall flavor in a dessert.
- Use good-quality apple cider. If possible, shop at a local orchard when it’s in season.
WHIPPED CREAM TOPPING
- The addition of whipped cream topping makes this apple cider cream pie a pure comfort in a slice.
- Creamy, cozy, and full of fall flavor!
- You can prepare stabilized whipped cream using gelatin, and it will keep in the fridge for 2-3 days.
- Alternatively, you can prepare it without a stabilizer and serve it within a few hours.
STORAGE
The pie with filling will keep well in the refrigerator for up to 5 days. If topped with stabilized whipped cream, it will last about 2–3 days, as the whipped cream will gradually begin to weep over time.
GARNISH
- Cinnamon
- Chocolate Shavings
- Dry Apple Slices
APPLE CIDER CREAM PIE SUCCESS TIPS.
The custard wasn’t cooked long enough, or the cider reduction was too runny.
Bake the filled pie until the center softly jiggles (think Jell-O)
If the filling curdles and turns grainy, it’s usually caused by temperature differences between the ingredients. Ensure the eggs, sour cream, and apple cider are at room temperature. Let the apple cider reduction cool before adding eggs and sour cream.
Sometimes, whipped cream topping can collapse and turn watery after several hours.
This can happen when you use low-fat whipping cream (18%-30%)
or whipped cream without a stabilizer.
Whipping cream with a fat content of over 30% can hold up much better without a stabilizer than one with a low fat content.
For the best results, use stabilized whipped cream.
Also, make sure the pie is fully cooled before adding the whipped cream; topping a warm pie can cause it to weep and lose its structure very quickly.
VIDEO
TRY APPLE RECIPES
- Unicorn Apple Pie Pop-Tarts
- Apple Bundt Cake
- Warm Cabbage and Apple Salad
- German Apple Sheet Cake (yeasted) via Baked Collective
Apple Cider Cream Pie with Oatmeal Crust
Ingredients
Oatmeal Crust
- 3/4 cup all-purpose flour 105 grams
- 1/3 cup oats
- 1 tbsp cornstarch
- 1 tbsp granulated sugar 12.5 grams
- 1/2 tsp kosher salt
- 1/2 cup butter, chilled, cubed 1stick, 113 grams
- 4 tbsp cold milk
- 1 tbsp apple cider vinegar
- 2 tbsp crystallized or candied ginger chopped (optional)
Apple Cider Filling
- 3 cups apple cider cooked down to 1/2 cup
- 3/4 cup granulated sugar 150 grams
- 1/2 cup sour cream
- 1/4 tsp salt
- 4 eggs
Topping: Whipped Cream
- 1 cup heavy cream 236-250 ml room temperature or whipping cream
- 1/4 cup granulated sugar 50 grams
- 3/4 tsp cinnamon
- 1 tsp granulated gelatin
- 1 tbsp cold water
Instructions
Butter Oat Crust
- In a food processor, pulse oats, flour, salt, cornstarch, and sugar for about 30-45 seconds. Be careful not to over-process; you want to have small pieces of oats in the mixture.
- Add chilled butter cubes, and pulse for a couple of times until a coarse mixture forms.
- Gradually add cold milk mixed with apple cider vinegar and then add candied ginger.
- Process just until mixture look like coarse meal, and small bits of butter are still intact.
- Gather into a disk, wrap in a clear plastic wrap and chill for one hour.
- Chill your cutting/rolling board in the freezer as well, for at least 20 minutes or so, until cold.
- Roll out the dough on a chilled surface into about an 11-inch round, about 1/8 inch to 3/16 inch thick (3-5mm). Slide it off into a 9-inch pie dish. Press the dough into the dish, trim as needed. Refrigerate again for 20 minutes.
- Preheat oven to 395℉ (200℃)Line the pie crust with parchment and fill it with dry beans or pie weights. Bake for 15 minutes. Remove from the oven, remove the beans, cover the edges with aluminum foil, and bake for an additional 15 minutes.
- Remove from the oven and set aside too cool slighlty.
- Lower the oven temperature to 350℉ (180℃)
Apple Cider Filling
- Whisk together cooled apple cider reduction, granulated sugar, sour cream, salt, and eggs until smooth.
- Pour into the prepared pie crust. Cover the edges again and bake for 35-40 minutes, until filling is set around the edges but the center is slightly jiggly.
- Remove the pie from the oven, and let it cool completely. Chill it before topping it off with whipped cream.
Topping: Whipped Cream
- Stir gelatin with cold water, let it bloom for 5 minutes. Microwave it for 3-4 seconds, until the gelatin is dissolved; take care not to overheat the gelatin. Let it cool to room temperature. Beat heavy cream until soft peaks form. Gradually, beating on high speed, pour in dissolved gelatin. Pour the gelatine mixture down the side of the bowl; don't pour it onto the beaters. Gradually add sugar, beating until stiff peaks form.
- Spread the topping onto the cooled pie. Dust with cinnamon as desired.
- Serve or store in the fridge covered, up to 2 days.
This recipe was originally published on Novembr 14, 2013. On October 30, 2025 I updated this recipe with new pictures, instructions, tips and tricks, video and a recipe card.
