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October 5, 2011

Cider Eggnog Pie – A Mid-Century Recipe Test

By RetroRuth

It’s Fall! I love fall. It’s the season of pumpkins and Halloween. The season for butternut squash, fresh chestnuts and bushel baskets of tomatoes. But, most importantly, it’s the season for apples.

And even more important than apples?

Apple. Cider.

Oh yes. Apple cider, the great fall love of my life. Every time we go to the Farmer’s Market, I beg Tom for apple cider. Of course, since Tom is Tom, I don’t have to beg very hard.

“Oh look! They have apple cider! Tom, can we get some? I have been wanting some since –"


“-we got back from that driving trip where we-“


“-you remember that little dog, don’t you? He had that little sweater that-“

“YES! Just get the cider!”

Yeah. Tom puts up with a lot.

Anyway, instead of just chugging our cider down until we both had stomach-aches and calling it a day like we normally do, we decided to get creative with this week’s haul of apple cider.

And make a pie.

IMG_6655 edited

Behold! The Cider Eggnog Pie! Endorsed by the National Apple Institute and guaranteed* to make the most of your apple cider through the twin miracles of gelatin AND whipped cream.

*This is not a guarantee. And I don’t know anyone at the National Apple Institute. At all.

But first, a word from the Apple Kitchen Cookbook, published in 1966!

Cider Eggnog Pie002

Everybody loves apples! Apple pie, for instance, is an American institution, and who doesn’t like thick, rich applesauce? But there are countless other succulent and unusual apple recipes – many of which you have never tasted before – and they’re all here, in the invaluable and mouth-watering Apple Kitchen Cookbook!

Cider Eggnog Pie001

(Click here for the printable recipe version!)

I just want you to know that I am on board with a recipe that calls for BOTH 1 cup of whipping cream and over a cup of apple cider. Yes!

And why wouldn’t you be, with results like these?

IMG_6660 edited

But enough with the Glamour Shots. (Are those still around? Sheesh.)

The pie can sit around being pretty all day, but that doesn’t mean it tastes good. Luckily, I have my very own arbiter of taste right here.


Tom, meet Cider Eggnog Pie. Pie, Tom.




Aaaaaaand, it didn’t go so well.

“What’s that aftertaste?”

“What aftertaste?”  I took a bite. “Oh. That one. I think it’s the orange juice or something.”

“Orange juice? I thought this was cider pie. What the heck is in this?”

“Lemon, orange juice, gelatin, cider. You know, pie stuff.”

The Verdict: Delicious, but not very cider-y. I was definitely disappointed by the lack of cider. However, the pie was still very good. It tasted almost like a lemon icebox pie. The texture was very light and chiffon-y, but was achieved with cooked eggs rather than raw, which is always a plus.  If I was going to remake this, I would either replace ALL liquids with cider in the recipe and cut back on the lemon OR cut back on the lemon and add nutmeg and cinnamon and call it just eggnog. 

Or, just leave the level of lemon the same and call it lemon pie. It’s all good.

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5 Responses to Cider Eggnog Pie – A Mid-Century Recipe Test

  1. ae Reply

    October 5, 2011 at 8:13 am

    This looks so good!

  2. Betty Crafter Reply

    October 5, 2011 at 9:21 am

    mmmm….cider AND eggnog? sounds perfect!

  3. Sara in AZ Reply

    October 5, 2011 at 10:31 am

    This pie looks soooooooo good! It would be interesting to see what it would taste like with all of the wet ingredients replaced with cider.

    Oh, and I just got a call from the National Apple Institute and they do, in fact, endorse this pie! 😉

  4. Andrea Reply

    October 5, 2011 at 12:43 pm

    Well the pie definitely looks scrumptious, even if it didn’t taste how you expected! I would say go for altering the recipe to be eggnog pie, that sounds super good!

    • SeaneenBrennan Reply

      October 5, 2011 at 5:52 pm

      Sure does look good! maybe replace the orange juice with organic applesauce? [has the most apple-y taste]

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