Old Fashioned Apple Cider Pie

Title: Old Fashioned Apple Cider Pie

Categories: Desserts, Fruits, Pies

Yield: 6 servings

1 x Pastry For 9 Pie;

2 Crust

2 tb Cornstarch

6 c Apples;

2 tb Water

1 c Apple Cider Or Juice

1/2 ts Cinnamon; Ground

2/3 c Sugar

1 tb Butter Or Regular Margarine

1 x Apple Cider Or JuiceUse cooking apples like Macs or Granny Smith's. Core and peel then

Divide the pastry almost in half and roll out the larger half on a lightly

13-inch circle. Line a 9-inch pie tin with the

pastry. Trim the edge to 1/2-inch beyond the rim of the pie tin. Combine

1 cup of apple cider and the sugar in a 3-quart saucepan and cook, over high heat, until the mixture comes to a boil. Reduce the heat

to low and simmer for 8 minutes or until the apples are tender. Drain the

apples, reserving the syrup. Add enough additional apple cider to the

syrup to make 1 1/3 cups. Return the syrup and apples to the saucepan.

Combine the cornstarch and water in a small bowl and stir until well

blended. Stir the cornstarch mixture and the cinnamon into the apple

mixture. Cook over medium heat, stirring constantly, until the mixture

comes to a boil. Remove from the heat and stir in the butter, then pour

the mixture into the pastry lined pie tin. Roll out the remaining pastry

to an 11-inch circle. Fold the pastry gently, so as not to tear it, into quarters and cut slits in the folds. Gently unfold the pastry on to the

top of the filling and trim the edge to 1-inch beyond the rim of the pie

tin. Fold the top crust under the lower crust and form a ridge by fluting

400 degree F. oven for 40 to 45 minutes or until golden brown. Cool on a wire rack until slightly warm before

cutting and serving. NOTE:

This is the perfect pie to serve with the rich cheddar sauce in this file. --