Apple Cider Pie
Pies & Pastries
sliced and peeled
butter or margarine
Prepare pastry. Bring cider and cinnamon to boiling. Boil gently
uncovered 20 minutes or until reduced to one cup. Strain through
cheesecloth-lined sieve. Discard cinnamon. Set aside.
For filling: if apples lack tartness sprinkle with lemon juice. In
saucepan combine 2 tb cider mixture and apples. Cook covered 4 to 5
minutes or till tender but not soft. Remove from heat. Add fruit bits,
toss. Combine sugar and flour, stir into apples. Divide pastry in
half, for bottom crust on lightly floured surface, roll half of the
dough into a 12 inch circle, fit into a 9 inch pie plate. Trim pastry
even with rim. Turn filling into pastry, dot with 1 tb butter. For top
crust, roll remaining dough on flour surface into 12 inch circle, make
cutouts, trim to 1/2 inch beyond edge. Seal and flute edge high. Brush
with milk, sprinkle with sugar. Cover edge of pie with foil. Bake in a
375~ oven for 25 minutes. Remove foil, bake about 20 minutes or more or
till crust is golden, cool.
To serve, prepare sauce in a saucepan. Combine remaining cider
mixture, 2 tb butter, honey and cornstarch, cook and stir until bubbly,
cook and stir 2 minutes more. Serve with ice cream and warm sauce.