Apple Cider Cream Pie Recipe

In a large bowl, whisk together the flour, sugar, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add ice water, one tablespoon at a time, until the dough starts to come together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges.
Line the crust with parchment paper, fill with pie weights, and bake for 15-20 minutes or until lightly golden. Remove weights and bake for another 5 minutes. Let cool.

In a saucepan, bring the apple cider to a boil over medium-high heat and let it reduce to about 1 cup (this concentrates the flavor). Let cool slightly.
In a separate bowl, whisk together the sugar, cornstarch, egg yolks, cinnamon, nutmeg, cloves, and salt until smooth.
Gradually whisk in the cooled apple cider and heavy cream.
Return the mixture to the saucepan over medium heat, stirring constantly, until it thickens (about 5-7 minutes).
Remove from heat and stir in the vanilla extract.

Pour the apple cider cream filling into the cooled pie crust.
Cover the pie with plastic wrap (so it touches the filling to avoid a skin forming) and refrigerate for at least 4 hours or until fully set.

Before serving, top the pie with whipped cream, a drizzle of caramel sauce, and a light dusting of cinnamon or nutmeg if desired.