Apple Cider Pie
- 1/4 cup cold water
- 2 teaspoons cider vinegar
- 2 cups all-purpose flour
- 1/3 cup cold butter or regular stick butter, cut into small pieces
- 1/4 cup solid vegetable shortening or regular stick butter
- 3 cups apple cider
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground mace or nutmeg
- 5 large Granny smith or Braeburn apples (about 2 1/2 pounds)
- 3 large Golden Delicious or Cortland apples (about 1 1/2 pounds)
- 1 1/2 teaspoons granulated sugar
- Boil apple cider in heavy saucepan about 20 minutes or until reduced to 1/2 cup.
Cool about 20 minutes (can be prepared up to 3 days ahead, covered and refrigerated).
- To make crust in food processor, mix water and vinegar in a 1-cup 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-cup measure. Put flour in
a medium 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 minutes or until firm enough to roll.
- Meanwhile, prepare filling. Mix sugar, flour, cinnamon and mace/nutmeg in a large
bowl. Halve, core and peel apples. Cut each half into 1/2 inch thick wedges, then
cut wedges in half crosswise. Add to sugar mixture along with the reduced apple cider. Toss until evenly coated.
- Heat oven to 425 degrees F. Position rack in lowest part of oven. Have ready
a 9-inch pie plate.
- On lightly floured surface with a lightly floured rolling pin, roll out half
the dough to a 12-inch circle. Fit circle into pie plate.
- Spoon filling into pie shell, mounding it high in the center.
- Roll remaining dough into a 12-inch 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 teaspoons of sugar. Cut slits in top for steam to escape.
- Place pie on a cookie sheet to catch drips. Bake for 25 minutes.
- Reduce oven temperature to 350 degrees F.
- Bake for 40 to 50 minutes 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.
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