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    You are in: Home / Recipes / Cider Double-Crust Apple Pie Recipe
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    Cider Double-Crust Apple Pie

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    1 hr 5 mins

    1 hr 15 mins

    Dee514's Note:

    This recipe was posted in reply to a "recipe request" on the message boare. The recipe comes from an "old Shaker cookbook.

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    Ingredients:

    Serves: 8-10

    Yield:

    10inch ...

    Units: US | Metric

    CRUST

    FILLING

    Directions:

    1. 1
      Crust: Combine first three ingredients in food processor.
    2. 2
      Add butter and shortening and process until mixture resembles coarse meal.
    3. 3
      Combine vinegar and 2 tablespoons ice water in small bowl.
    4. 4
      Add to flour mixture.
    5. 5
      With machine running, gradually add enough remaining water 1 tablespoon at a time to form moist clumps.
    6. 6
      Gather dough into 2 balls and flatten into disks.
    7. 7
      Wrap each disk in plastic wrap.
    8. 8
      Chill 30 minutes.
    9. 9
      (Dough can be prepared ahead and refrigerated for up to 2 days or frozen for 1 month.) Let chilled dough soften slightly at room temperature before using.
    10. 10
      Filling: Boil cider in a heavy, small saucepan until reduced to 2/3 cup (about 25 minutes).
    11. 11
      Cool.
    12. 12
      Position rack in lowest third of oven and preheat to 425 degrees F.
    13. 13
      Combine all apples, sugar, flour, cinnamon, mace and salt in large bowl.
    14. 14
      Add reduced cider and lemon juice and toss well.
    15. 15
      Roll out 1 pie crust disk on lightly floured surface to 14-inch-diameter round.
    16. 16
      Roll up dough on rolling pin and transfer to 10-inch-diameter pie plate.
    17. 17
      Gently press into place.
    18. 18
      Trim edges of crust, leaving 1/2-inch overhang.
    19. 19
      Spoon apples into crust-lined pan, mounding in center.
    20. 20
      Dot with butter.
    21. 21
      Roll out second disk on lightly floured surface to 13-inch-diameter round.
    22. 22
      Roll up on rolling pin and unroll over pie.
    23. 23
      Trim edges, leaving 3/4-inch overhang.
    24. 24
      Fold overhang of top crust under edge of bottom crust.
    25. 25
      Pinch together to seal.
    26. 26
      Crimp edges to make decorative border.
    27. 27
      Cut several slashes in top crust to allow steam to escape.
    28. 28
      Bake pie 25 minutes at 425 degrees F.
    29. 29
      Reduce oven temperature to 350 degrees F and continue baking until filling bubbles (about 50 minutes longer).
    30. 30
      Cover edges of pie with foil if browning too quickly.
    31. 31
      Remove from oven and cool on a rack.
    32. 32
      Serve pie slightly warm or at room temperature.

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    Nutritional Facts for Cider Double-Crust Apple Pie

    Serving Size: 1 (246 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 611.1
     
    Calories from Fat 264
    43%
    Total Fat 29.4 g
    45%
    Saturated Fat 13.8 g
    69%
    Cholesterol 41.9 mg
    13%
    Sodium 368.6 mg
    15%
    Total Carbohydrate 85.5 g
    28%
    Dietary Fiber 5.9 g
    23%
    Sugars 45.9 g
    183%
    Protein 5.1 g
    10%

    The following items or measurements are not included:

    cider

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