Maple. Cider. Pie. We dream of this pie at night! As our friend Aimee explains, "Any sweet-toothed foodie will have heard of Momofuku Milk Bar Crack Pie. This is my version, using a modified old boiled cider pie filling paired with an oatmeal cookie crust. Making this pie over two nights splits up the work (and the mess). So amazingly worth the effort."
To prepare two nights before:
Oatmeal Cookie Crust (adapted from Christina Tosi)
1. Heat oven to 350° F
2. Combine butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until fluffy and pale yellow in color. Scrape down the sides of the bowl with a spatula.
3. On low speed, add egg yolk and increase speed to medium high and beat for 1 to 2 minutes, until sugar granules fully dissolve and the mixture is a pale white.
4. On low speed, add flour, oats, baking powder, baking soda, and salt. Mix for a minute, until dough comes together and any remnants of dry ingredients have been incorporated. The dough will be a slightly fluffy, fatty mixture in comparison to most cookie dough. Scrape down the sides of the bowl.
5. Spray a quarter sheet pan and line with parchment, or just use a silpat. Plop the cookie dough in the center of the pan and, with a spatula, spread it out until it is 1/4 inch thick. The dough won’t end up covering the entire pan.
6. Bake for 15 minutes, or until it resembles an oatmeal cookie-caramelized on top and puffed slightly but set firmly. Cool completely before using. Wrapped well in plastic, the oat cookie will keep fresh in the fridge for up to 1 week.
The night before:
1. Break up the oatmeal cookie into a food processor along with 1 Tbsp. of light brown sugar and 1/4 tsp. salt.
2. Melt 4 Tbsp. butter and mix with the coarse oat mixture and press into a pie tin. *You will probably have extra oatmeal crumble - I like to press the extra into a springform pan and use it to make cheesecake.
Maple Cider filling
1. Preheat oven to 350 F
2. Combine melted butter, sugar, and salt in a mixer with whisk attachment.
3. Add boiled cider and maple syrup and blend for 30 seconds.
4. Add the eggs one at a time, whisk for about 15 seconds each.
5. Add cream, vinegar, and vanilla extract. Mix until combined and mixture is smooth.
6. Pour filling into the piecrust - leave a little room for it to puff up when baking.
7. Bake for approximately 50 minutes – the pie will puff up and be just slightly wobbly like pudding. Remove pie from the oven and cool at least 4 hours. Do not wrap with foil or plastic until cool to prevent condensation.