My latest modification of the Grapefruit Custard Pie by Four & Twenty Blackbirds was the Apple Cider Custard Pie. I replaced the cup of grapefruit juice with a cup of apple cider and the three tablespoons of Campari with three tablespoons of Calvados.
I made the mistake of not paying too close of attention; and when I turned down the oven, I turned it to 275oF instead of 325oF. After the cook time was up, I realized my mistake and turned it back up and cooked it for an additional 15 minutes. I think the crust would have held better had I cooked it for the correct amount of time at the correct temperature. (Also, the picture is from day four, so the pastry has gotten a little soggy.)
The flavor was incredible. It had the sweetness of the apple cider and a little bit of kick from the Calvados. This is definitely a pie I will make again, only I'll do it right next time. It is a nice change from a traditional apple pie that still maintains that apple flavor you expect from a pie in October.
Piece out!
Justin
