Instead I am all about apple cider. I love it in any form, freshly pressed, warm and spiced, made into caramels or mixed with booze. When the leaves start to turn, you can bet my fridge is full of cider — it’s as much of a guarantee as death and taxes.
And while I tend to mostly enjoy it straight up and ice cold, I’m more than willing to experiment with it. So when my co-workers decided to have a staff pumpkin carving party yesterday, I had the perfect sweet treat in mind to contribute, this apple cider cream pie.
First off, I want to dedicate this post to one of my best friends, Oliver Lucky. We met our freshman year of college, probably our first day of being at school seeing as we lived in the same dorm. It’s hard to believe we’ve now been friends for 15 years — it doesn’t seem like that long ago that we were raising hell in Chinquapin Hall.
In the time that we’ve known each other, our friendship has been fairly fluid, from living in the same city to living a state apart, from seeing each other daily to maybe a few times a year. I’m lucky now because (finally!) we live within walking distance of each other and it’s been pretty awesome. However, since his time living in my neighborhood, we’ve regressed once or twice back to our college-day habits. There was an incident involving a little too much booze that may have ended with me waking up on my living room floor to find Oliver fast asleep on the couch. Or not. It’s hard to say.
Anyways, it’s his birthday today and to celebrate I made a Black-Bottomed Banana Cream Pie. This came about for several reasons — because I needed to make another recipe from my folder to keep my resolution going and because I made the mistake of buying two bags of bananas at Costco and then promptly forgot about them. That place is dangerous!