New England Boiled Cider Pie

Richard Sax

Adapted from Classic Home Desserts (Houghton Mifflin Harcourt, 1994)

“In Northern New England, boiled cider is used to make a two-crust pie filled with a very sweet, pale-tan custard,” wrote Richard Sax. “This is a new version of boiled cider pie, with grated apples suspended in a cider custard with a jolt of lemon.”


  • Pie dough for a 1-crust pie
  • 2/3 cup boiled cider, or 2 cups apple cider, boiled down to 2/3 cup
  • 2 tablespoons sugar, or to taste
  • 2 tablespoons plus 1 teaspoon unsalted butter, melted
  • 2 tablespoons fresh lemon juice
  • Pinch of salt
  • 3 large eggs, well beaten
  • 2 tart apples such as Granny Smith, peeled, cored, and coarsely grated
  • 3 tablespoons packed light or dark brown sugar
  • 1/8 teaspoon freshly grated nutmeg
  • Vanilla ice cream or whipped cream, for serving


Roll out the dough on a lightly floured surface to a large circle about 1/8-inch thick. Fit it, without stretching, into a buttered 8- to 9-inch pie pan. Trim off the excess dough, leaving a 3/4-inch border. Fold under the edge of dough, pressing along rim of the pan and forming a high, fluted border. Chill the pie shell while you preheat the oven to 375ºF, with a rack in the lower third.

In a bowl, whisk together the boiled cider, sugar, melted butter, lemon juice, salt, and eggs. Add the grated apples and stir to blend well. Pour the filing into the pie shell; sprinkle the brown sugar and nutmeg over the top.

Bake until mixture is just set in the center, usually 50 minutes.

Let the pie cool on a wire rack. Serve warm, topped with ice cream or whipped cream.


One 9-inch pie