Recipe for cooking Apple Cider Pie

Desserts to Go with Coffee and Tea :: Fruit Pies and Cobblers

Apple Cider Pie

Crust
1/4 c. cold water
2 tsp. cider vinegar
2 c. all-purpose flour
1/3 c. cold butter or regular stick
    margarine, cut into sm. pieces
1/4 c. solid vegetable shortening or
    regular stick margarine

Filling
3 c. apple cider
3/4 c. sugar
1/4 c. all-purpose flour
1/2 tsp. ground cinnamon
1/8 tsp. ground mace or nutmeg
5 lrg. Granny smith or Braeburn
    apples (about 2 1/2 lb.)
3 lrg. Golden Delicious or Cortland
    apples (about 1 1/2 lb.)
1 1/2 tsp. sugar

Boil apple cider in heavy saucepan about 20 mins. or until reduced to 1/2 c.. Cool about 20 mins. (can be prepared up to 3 days ahead, covered and refrigerated).

To make crust in food processor, mix water and vinegar in a 1-c. measure. Process flour, butter and shortening with on/off turns until coarse crumbs form. With motor running, add water mixture. Process until dough just leaves sides of bowl.

To make crust by hand, mix water and vinegar in a 1-c. measure. Put flour in a med. size bowl. Cut in butter and shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in water mixture with fork until crumbs clump together into a dough.

Gather dough into a ball, divide in half, flatten each half into a disk and wrap in wax paper. Refrigerate 45 mins. or until firm enough to roll.

Meanwhile, prepare filling. Mix sugar, flour, cinnamon and mace/nutmeg in a lrg. bowl. Halve, core and peel apples. Cut each half into 1/2 in. thick wedges, then cut wedges in half crosswise. Add to sugar mixture along with the reduced apple cider. Toss until evenly coated.

Preheat oven to 425 degrees F. Position rack in lowest part of oven. Have ready a 9-in. pie plate.

On lightly floured surface with a lightly floured rolling pin, roll out half the dough to a 12-in. circle. Fit circle into pie plate.

Spoon filling into pie shell, mounding it high in the center.

Roll remaining dough into a 12-in. circle. Place over filling. Press edges together and roll up to form an even rim. Flute or crimp decoratively. Brush top with water, then sprinkle with the 1 1/2 tsp. of sugar. Cut slits in top for steam to escape.

Place pie on a baking sheet to catch drips. Bake for 25 mins.. Reduce oven temperature to 350 degrees F. Bake for 40 to 50 mins. longer until crust is golden brown, apples are tender when pierced through a slit and juices bubble. Remove to wire rack. Serve warm or cool completely.