Something spectacular to make while the cider is still around. If you're worried about fat, this pie has no dairy in the filling, and no eggs either-it is thickened with sugar, cider, and cornstarch. Pie crust is till bad for you though, sorry.
You need a one-crust, blind baked shell for this. I used my regular, old pie crust recipe. You can get fancy with it, or buy a frozen one (I won't tell). It does help to chill the entire pie plate and dough for a bit before baking, as they tend to shrink a bit. I'd also make a point of building the sides up high, in case you need to go crazy with whipped cream (hey, if you need to, then who the hell am I to judge, eh?) Crushed apple chips would also be nice atop this, but the recipe called for crushed walnuts.
Blind bake a pie shell. Cool on a rack (I like to slip mine out of the pan to cool-it keeps it from getting soggy, but if your crust is fragile, skip it). Make the filling.
For the filling:
10 tablespoons cornstarch (not a typo)
1 1/3 cups sugar
1/2 teaspoon nutmeg
5 cups apple cider
Combine all dry ingredients in a heavy pot and whisk in the cider in a stream. Over medium heat, whisk until dissolved. Increase heat, bring to a boil and switch to a wooden spoon. Cook until mixture is clear, and thick stirring constantly. Reduce heat to low, cover and cook for 15 minutes. Pour filling into a bowl, cover with a piece of buttered wax paper and cool until lukewarm. Return crust to pie plate, fill with filling and chill until firm. Top with sweetened whipped cream.
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