Apple Cider Pie

posted by lgskis 10-27-98 7:38 AM

Apple Cider Pie
yields one 9 inch pie

For the double crust:
1 pie crust recipe for double crust
3 tablespoons heavy cream
1/4 cup sugar

For the Filling:
3 lbs apples, peeled, cored, and cut into 3/4 inch slices, then halved crosswise, about 6 large
2/3 cup apple cider
1/2 to 2/3 cup packed light brown sugar to taste
1 tsp cinnamon
1/4 tsp ground nutmeg
3 Tablespoons cornstarch

Make the filling - In a large nonractive pot, mix the apples, all but 2 tablespoons of the cider, brown sugar, cinnamon, and nutmeg. Bring to a boil over high heat, stirring often, until the sugar has dissolved and the apples are evenly coated.

Mix the cornstarch and remaining cider into a paste; add this to the apples. Stiring constantly, boil until the liquid is thickened and clear, about 1 minute. Taste and adjust seasonings if needed. Remove from the heat and let cool.

Assemble Pie - Preheat oven to 425 degrees. Prepare a double pie crust in a 9 inch pie pan. Fill the shell with the apple mixture. Place top crust on top and brush with heavy cream, then sprinkle with sugar. Cut three vent holes.

Bake on the middle rack until crust is golden and apples are tender when pierced with knife, about 55 minutes. If the top browns to quickly, tent pie with foil. Also place foil lined baking sheet under pie when cooking to catch drips.

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