Bake the Book: Apple Cider Cream Pie

[Photograph: Tina Rupp]

If you've been following along since the beginning of the feature, you'll recall the mention of Allison Kave's boyfriend, Jay, who encouraged her to pursue professional pie-baking, which turned into First Prize Pies. This is his award-winning recipe, an apple cider cream pie thickened with heavy cream and eggs, and flavored with sour cream. It's rather unique, and exceptionally delicious, toeing the line between tangy and sweet. Don't hesitate to lather on the whipped cream, here; the hint of cinnamon mixed into the topping is the perfect finishing touch.

Tips: As with most pie recipes, the crust can always be made ahead. This time, the filling can be made ahead as well; according to the recipe, it keeps for several days in the fridge. We found the easiest way to put this pie together was to make the crust and filling the day before, then blind bake the crust and pour in the filling the day of. While the pie bakes, whip up the cinnamon topping, and you're set to go.

Tweaks: For those of you who can't bear the thought of apples without cinnamon (lots and lots of cinnamon), add a couple teaspoons of cinnamon to the chilled flour when putting together the pie crust. It sandwiches the apple filling in a warm, spiced blanket.

As always with our Bake the Book feature, we have five (5) copies of First Prize Pies to give away.