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Extra apple-y and silkily delicious. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 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.
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.