Old fashioned apple cider pie
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Old fashioned apple cider pie
  Apple    Pie  
Last updated 6/12/2012 12:53:20 AM. Recipe ID 15134. Report a problem with this recipe.
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      Title: Old fashioned apple cider pie
 Categories: Desserts, Fruits, Pies
      Yield: 6 servings
 
      1 x  Pastry For 9" Pie; 2 Crust
      6 c  Apples; *
      1 c  Apple Cider Or Juice
    2/3 c  Sugar
      1 x  Apple Cider Or Juice
      2 tb Cornstarch
      2 tb Water
    1/2 ts Cinnamon; Ground
      1 tb Butter Or Regular Margarine
 
  *    Use cooking apples like Macs or Granny Smith's.  Core and peel
  then
       thinly slice them.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++
  
  Divide the pastry almost in half and roll out the larger half on a
  lightly floured surface to a 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 the apples, 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 the edge of the pie.  Bake in a 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.
 




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Recipe ID 15134 (Apr 03, 2005)

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