Woodchuck Apple Cider Pie

Apple pie

The Special Ingredient… Woodchuck Amber!


For the Crust:

  • 2 ½ cups of flour
  • 2 sticks of softened unsalted butter
  • 1/2 tsp. salt
  • 8-10 tbsp. ice water


  • 4 ½ cups of peeled, and sliced apples
  • 1 cup of Woodchuck Amber
  • 1/3 cup brown sugar
  • 1/4 cup sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. vanilla extract
  • 1 tbsp. lemon juice
  • 1/4 tsp. salt
  • 3 tbsp. cornstarch


Preheat the oven to 425° F

Preparing the Crust:

Combine the flour and salt in a large mixing bowl, and stir until aerated. Take the softened butter, and with a pastry blender or your fingers, cut and mix the butter into the dry mixture until it’s in pea-sized pieces that are slightly yellow in color.

From here, start with 5 tbsp. of water and mix. Continue to add the water and mix in until the dough sticks together. (The water amount will vary based on your water source, type of flour and butter you’re used, etc. Don’t overwater or overwork the dough, or it’ll become tough)

Once the dough is sticking together, separate into 2 equal parts, and shape into 2 flat disks. Put both parts of dough in a bowl, cover with parchment paper, and stick into the refrigerator for at least 30 minutes.

Preparing the Filling:

Combine the sliced apples, cinnamon, salt, and lemon juice in a mixing bowl. Let sit, and marinate for about 10 minutes.

After the apples have finished sitting, In a large stovetop pot, combine 3/4 cup of Woodchuck Amber, the brown sugar, and sugar. Bring the pot to a boil, and stir frequently.

One the sugars have been dissolved, add the seasoned apples, and boil for about 7 minutes.

In a separate bowl, stir the 1/4 of the remaining cider, vanilla extract, and the 3 tbsp. of cornstarch until it forms a paste. After the sugars have been dissolved in the pot, add the cornstarch/cider concoction to the pot, and boil for several more minutes with continued stirring. Once the filling is thick and all ingredients dissolved, take off the burner and let sit for about 20 minutes.

Rolling out the dough:

On a flat surface, generously cover with flour. Take the first ball of dough from the fridge, and flatten on the floured surface.

Roll the dough into a circle that spans about 12 inches, making sure both sides are neither sticky nor clumped. Lightly fold the dough in half to place into the pie pan. Make sure the dough properly fits, and mold to its shape.

Take the 2nd ball of dough out of the fridge, and follow the same steps, except roll out to about 11 inches. At this time, place the prepared filling into the dough-lined pie pan. Take the rolled out dough and place on top of the filling.

On the edge of the pie, remove the excess, and pinch the dough together to your desired look. Cut several vents (3 minimum) into the top of your pie, and be creative!

(We would have designed the woodchuck, but were too anxious to try this treat! The apple had to do.)

Since the filling may still be warmer than the crust, put into the fridge for about 20 minutes. This will bring the whole pie to an even temperature.

Once ready, stick the pie into the oven at 425° F for 20 minutes. Then turn the temperature down to 375° F and bake for another 30-35 minutes, until the filling is bubbling and the crust is a nice golden brown. Once you just can’t handle it anymore, take the pie out of the oven, let cool for about 10 minutes, prep the vanilla ice cream and devour!

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