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Apple: Apple Cider Pie

Source of Recipe

Southern Living Cookbook, 1987


List of Ingredients

pastry for double-crust 9-inch pie
1 cup apple cider
2/3 cup sugar
6 1/2 cups peeled sliced cooking apples
2 tablespoons cornstarch
2 tablespoons water
1/2 teaspoon ground cinnamon
1 tablespoon butter or margarine


Recipe

Roll half of pastry to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch pieplate; set aside. Combine cider and sugar in a large saucepan; bring to a boil. Add apples; cook, uncovered, 8 minutes or until apples are tender. Drain, reserving syrup. Add enough water to syrup to measure 1 1/3 cups liquid; return syrup mixture and apples to saucepan. Combine cornstarch and 2 tablespoons water, stirring well; add to apple mixture. Stir in cinnamon; cook, stirring constantly, until thickened. Stir in butter. Spoon mixture into pastry shell.

Roll remaining pastry to 1/8-inch thickness; transfer to top of pie. Trim off excess pastry along edges. Fold edges under and flute. Cut slits in top of crust for steam to escape. Bake at 375�F for 45 to 50 minutes. Cover edges of pastry with strips of aluminum foil to prevent excessive browning, if necessary. Serve warm or cool. Yield: one 9-inch pie.