The sweet, slightly tart apple flavor of Angry Orchard Cinnful Apple is balanced with cinnamon spice, subtle hints of cocoa and a slight heat, which when added to the pie, enhances its sweet and savory nature. The meringue is made mainly from Angry Orchard Cinnful Apple, showcasing the cider’s unique flavor profile, and complimenting the squash.
Makes 1 Pie
- ½ cup Angry Orchard Cinnful Apple
- 1 prepared graham cracker pie crust
- 1 ¼ lb butternut squash
- 4 Teaspoons granulated gelatin
- 1 ¼ Cups heavy whipping cream
- ½ Teaspoon salt
- 1/8 Teaspoon fresh grated nutmeg
- 8 egg yolks
- ¾ Cup sugar
Ingredients (hard cider meringue):
- 100 grams Angry Orchard Cinnful Apple
- 65 grams granulated sugar (about 1/3 cup)
- 1.5 grams versa whip (heaping 1/4 teaspoon)
- 1 gram xanthan gum (1/4 teaspoon)
- Peel the squash, remove the seeds, and cut into 3" chunks. You should have about 4 cups of chunks.
- Place the squash in a large pot and add enough water to cover the squash completely. Bring to a boil over high heat, reduce the heat to maintain a low boil and cook until the squash is very tender, about 10 minutes.
- Drain the squash, shaking out all excess water, and puree in a high powered blender until very smooth. Run the puree through a sieve and discard the solids. Measure 2 cups of puree and save the rest for another use.
- Pour 1/4 cup of the Angry Orchard Cinnful Apple in a small bowl and sprinkle the gelatin over the top. The mixture will bubble a little, stir to soften all of the gelatin.
- Place the squash puree, cream, remaining 1/4 cup of Angry Orchard Cinnful Apple, salt, and nutmeg in a 4 quart pot and place over medium high heat. Bring the mixture almost to a boil, just until bubbles start forming around the edge of the pan.
- While the squash mixture is heating, beat the yolks and sugar in a large bowl until smooth. Mix some of the hot squash mixture into the yolks to temper them so they won't scramble, and then whisk the tempered yolks into the squash.
- Return the pot to medium heat and, stirring constantly, cook the mixture until it thickens (this should take about 4-5 minutes).
- Remove the pot from the heat and stir a little of the warm squash mixture into the gelatin, then stir all of the gelatin into the squash mixture.
- Stir the mixture until the gelatin is completely dissolved. Strain the mixture again and blend again. All this straining and blending will result in a velvety, creamy pie.
- Stirring frequently, cool the filling to room temperature. When the filling has cooled to room temperature, fill the pie crust, cover and refrigerate 4 hours or overnight until firm.
Directions (hard cider meringue):
- Place cider in a blender and turn on high, when a vortex/whirlpool forms, add the versa whip to the center and then add the xanthan gum.
- Remove to a mixer fitted with a whip attachment and whip on high to soft peaks, about the consistency of shaving cream, about 4-6 minutes.
To serve, cut a wedge of pie, spoon on a large dollop of the meringue and brulee with a kitchen torch.