Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups apple cider
- 2 tablespoons lemon juice
- 1/2 cup sugar
- 2 tablespoons butter
- 2 teaspoons vanilla extract
- 2 tablespoons unflavored gelatin
- 2 cups heavy cream
- 2 tablespoons confectioners' sugar
- 2 apples, peeled, cored, and diced
Special Equipment Needed:
- 9-inch pie plate
- medium saucepan
- medium bowl
- electric mixer
- whisk
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together graham cracker crumbs, 1/4 cup sugar, 1/2 cup melted butter, flour, cornstarch, and salt. Press mixture into the bottom and up the sides of a 9-inch pie plate.
3. Bake in preheated oven for 10 minutes. Set aside to cool.
4. In a medium saucepan, combine apple cider, lemon juice, 1/2 cup sugar, 2 tablespoons butter, and vanilla extract. Bring to a boil over medium heat.
5. In a medium bowl, sprinkle gelatin over 1/4 cup cold water. Let stand for 5 minutes.
6. Add gelatin mixture to boiling cider mixture, stirring until gelatin is dissolved. Remove from heat and let cool.
7. In a medium bowl, beat cream and confectioners' sugar until stiff peaks form.
8. Fold in cooled cider mixture and diced apples. Pour into cooled pie crust.
9. Refrigerate for at least 3 hours before serving.
Time:
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Temperature: 350 degrees F (175 degrees C)
Serving Size: 8
Nutritional Information (per serving):
Calories: 446
Fat: 24.3 g
Carbohydrates: 49.6 g
Protein: 4.2 g
Substitutions for Ingredients:
- Graham cracker crumbs: can be substituted with crushed vanilla wafers or gingersnaps
- Apple cider: can be substituted with apple juice
- Heavy cream: can be substituted with evaporated milk
Variations:
- Add 1/2 cup of chopped walnuts or pecans to the graham cracker crust for a crunchy texture
- Substitute the apples with pears or peaches
- Add 1/2 teaspoon of ground cinnamon or nutmeg to the cider mixture for a spiced flavor
Tips and Tricks:
- Make sure the cider mixture is completely cooled before adding to the whipped cream
- Use a whisk to mix the gelatin into the cider mixture to ensure it is completely dissolved
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Not applicable.
Presentation Ideas:
Garnish with whipped cream and fresh apple slices.
Garnishes:
Whipped cream and fresh apple slices.
Pairings:
Serve with a scoop of vanilla ice cream.
Suggested Side Dishes:
Serve with a side of cinnamon applesauce.
Troubleshooting Advice:
- If the pie is too runny, add more gelatin to the cider mixture.
- If the pie is too thick, add a little more cider to the mixture.
Food Safety Advice:
Keep refrigerated until ready to serve.
Food History:
Bavarian cream is a type of custard that originated in France in the 19th century. It is a popular dessert that is often used as a filling for cakes and pies.
Flavor Profiles:
This pie has a sweet and tart flavor from the apples and cider, with a hint of vanilla and butter.
Serving Suggestions:
Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
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