I love apple pie, so this recipe caught my eye in November's issue of Food and Wine Magazine. It's absolutely incredible if you love apple desserts. I made this a second time the other day and offer these suggestions:
- I was a little short on dough for the crust, so I would make a tad more next time.
- It took me about 15 minutes to reduce the apple cider down to half a cup.
- To give the dessert more texture reminiscent of apple pie, dice up 1 large Golden Delicious apple and 1 small Granny Smith apple and bake it in the custard.
If you figure out how to get the apple garnish on top to look like the Food and Wine Magazine photo, please let me know!