Äppelcideräppelpaj

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1. 1
   Roll out 1 disk Our Favorite Pie Crust on a lightly floured surface with a floured rolling pin into a 12" round. Fit dough into 9"–9½" round fluted tart pan and trim excess, leaving a ½" overhang. Fold overhang inward and press against sides of pan to form a rim that extends ¼" above pan. Prick bottom of shell all over with a fork; chill 15 minutes.
2. 2
   Place rack in middle of oven; preheat oven to 400°F.
3. 3
   Line shell with foil and fill with pie weights or raw rice. Bake crust until edge is pale golden and sides are set, about 20 minutes. Remove weights and foil and bake shell until bottom is golden, 8–10 minutes more.
4. 4
   Meanwhile, whisk 2 large eggs and ¼ cup (50 g) sugar in a medium bowl until well blended; set aside.
5. 5
   Whisk remaining ¾ cup (150 g) sugar and 1 Tbsp. all-purpose flour in a 1-qt. heavy saucepan. Add 2 Tbsp. cider vinegar and 1 cup cold water and whisk to combine. Bring to a boil, whisking until sugar is dissolved. Slowly stream vinegar mixture into egg mixture, whisking constantly.
6. 6
   Pour pie filling into saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until filling coats back of spoon and registers 175°F on an instant-read thermometer, 12–15 minutes (do not boil). If pie shell is not ready, pour filling into a 2-cup glass measure and cover surface with a round of wax paper.
7. 7
   Reduce oven temperature to 350°F; pour hot filling into baked pie shell and return to oven. If crust is browning too quickly, cover the edges with a pie shield or aluminum foil. Bake pie until filling is set, 15–20 minutes, then cool completely in pan on a wire rack. Dust evenly with cinnamon and serve dolloped with Sweetened Whipped Cream.