Apple Cider Pie Recipe

Apple Cider Pie Recipe

Ingredients:

2 tsps of vinegar (cider)
1/4 c of chilled water
1/3 c of butter or margarine (cold); cut to small pcs
2 c of flour (all-purpose)
1/4 c of solid shortening (vegetable)
3 c of apple-cider
3/4 c of white sugar
1.5 tsps of white sugar
1/2 tsp of cinnamon (ground)
1/4 c of flour (all-purpose)
1/8 tsp of nutmeg or mace (ground)
5 pcs of apples (Braeburn or Granny-smith, large, 2.5 lbs)
3 pcs of apples (Cortland or Golden-Delicious, large, 1.5 lbs)

Instructions:

Boil the apple-cider in saucepan for 20 mins or ’til reduced into half a cup then cool for 20 mins. This may be prepared three days before. To create crust, mix vinegar and water in measuring cup. Process butter, shortening and flour w/ on and off turns ’til coarse-textured crumbs will form.

While the processor is still on, add the water-mixure. Process ’til dough leaves the side of the bowl. Mix vinegar and water in a measure (1-cup) so crust can be formed by-hand. Put the flour into medium bowl.

Next, cut shortening and butter in w/ two knives or a pastry cuter ’til mixture will resemble coarse-textured crumbs. Then, stir water mix in w/ fork ’til crumbs will together clump in one dough. Then, gather the dough to one ball and divide into two, flatten every half into one disk then wrap w/ wax-paper.

Refrigerate for 45 mins or ’til fairly firm to roll. Prepare the filling by combining flour, mace/nutmeg, cinnamon along w/ sugar in large mixing bowl. Half, core then pare apples. Then, cut every half to wedges 1/2-inch thick and cut the wedges into half-crosswise.

Put in sugar mix along w/ reduced apple-cider. Toss ’til coated evenly. Preheat the oven (425 deg F). Next, position the rack into lowest-part of the oven.

Prepare pie pan (9-inch). Roll 1/2 dough out to a 12 inch circle on lightly-floured surface w/ lightly-floured pin. Fit the circle in pie pan. Spoon the filling onto piecrust, making sure it’s higher on the middle.

Roll the rest of dough to a 12 inch circle. Put it over the filling and press the edges then roll them up so a rim evenly forms. Crimp or flute decoratively and brush the top w/ water. Sprinkle w/ 1.5 tsps sugar.

Then, cut the slits on the top so steam can escape. Put the pie onto baking sheet so drips may be caught, if there are any. Bake 25 mins then reduce temperature (350 deg F).

Bake 40 – 50 mins more ’til crust turns golden-brown, apples become tender if pierced thru slit then the juices will bubble. When done, remove it and transfer to rack. Can be served completely cool or while still warm.

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