Recipe by mollypaul
Extra apple-y and silkily delicious. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Top Review by Chef JjaJja
Delicious pie filling. Be careful to cook slowly and not overcook apples. Not sure if I cooked too fast, or 30 min was too long, but my apples broke up a bit too much for a traditional pie. It was still very tasty. The cider adds a richness perhaps not present in commercial pies.
- 6 medium apples (good baking ones, like Granny Smith, MacIntosh or Braeburn)
- cider (to cover apples) or apple juice (to cover apples)
- flour (if needed to thicken)
- 1⁄2 cup sugar
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 2 pie crusts (either store bought or your own recipe)
Directions See How It's Made
- Preheat oven to 450°F.
- Line pie pan with crust.
- Bake for about five minutes.
- Slice other pie crust into strips.
- Pare apples, remove seeds, cut into eighths and place in a saucepan; cover with cider.
- Cook slowly for about 30 minutes or until soft.
- Remove from the heat and if the filling does not seem thick enough, add a little flour thinned with apple juice to prevent lumps.
- Sweeten with sugar and add spices.
- Pour into pie shell and cover with strips of pie crust, lattice style and bake for 8 minutes at 450F; reduce heat to 350F and continue to bake 25 minutes or until golden.