Apple Cider Chess Pie

Directions

1. Boil the apple cider in a large saucepan until reduced to ~1/2 cup. When it gets close to that point, it will get thick and very bubbly so make sure to watch it closely so that it doesn't boil over. It should be about as thick as maple syrup and will get even thicker upon cooling. This may take around 20-30 minutes, depending on how large your pot. Transfer the boiled cider to a pint-sized measuring cup and allow to cool.
2. Preheat the oven to 350 F.
3. In the same saucepan (no need to clean it), melt the butter. I like to brown my butter for extra flavor, but you can just melt it too.
4. In the measuring cup that the boiled cider is in, add enough maple syrup to reach 1 cup total (i.e. ~1/2 cup of syrup). Add to the melted butter and whisk in the brown sugar, cornmeal, a pinch of salt, cinnamon, and nutmeg.
5. In a medium bowl, whisk 1 egg with a splash of water and small pinch of salt. Brush the crimped edges of the blind-baked pie crust with the egg wash. Then add the remaining 2 eggs, egg yolk, heavy cream, and vanilla extract to the bowl and whisk to combine.
6. Slowly add the egg mixture to the boiled cider mixture and whisk to combine. Place the pie crust on a parchment-lined baking sheet and pour the filling in until it reaches the bottom of the crimps (you may have some extra filling, in which case you can pour it into a small ramekin and bake it alongside the pie for a baker's treat).
7. Bake for 45 - 60 minutes until the edges are puffy and the center only jiggles slightly. When done, wait until it has completely cooled to slice and serve. It will slice best if chilled in the refrigerator.