This version of apple pie, the apple slicesare first cooked in apple cider and sugar until tender priorto being placed in the pie crust and baked.
Recipe: Old-Fashioned AppleCider Pie
Pastry for 1 (9-inch) double-crust pie 6 cups tart green apples, sliced 1 cup apple cider 2/3 cup granulated sugar 2 teaspoons cornstarch 2 teaspoons water 1/2 teaspoon ground cinnamon 1 teaspoon butter
Preheat oven to 400°F (205°C).
Divide a 2 crust pie shell dough in halfand roll out on a lightly floured surface to line a 9-inch piepan. Trim the edge to 1/2-inch beyond the rim.
In a heavy saucepan combine sliced apples,apple cider, and sugar. Cook, over high heat, until the mixturecomes to a boil. Reduce the heat to low and simmer for 8 minutes,or until the apples are tender. Drain, reserving the syrup. Addenough apple cider to make 1 cup. Return the syrup and the applesto the saucepan.
In a small bowl combine cornstarch andwater and stir until well blended. Stir the cornstarch mixtureand cinnamon into the apple mixture. Cook over medium heat, stirringconstantly, until the mixture comes to a boil. Remove from theheat and stir in butter, then pour the mixture into the pie shell.Fold the top crust and gently unfold on top of the filling. Trimthe edge and flute.
Bake for 40 to 45 minutes, or until goldenbrown. Cool on a wire rack before cutting and serving.
Makes 8 servings.
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