Recipe by HokiesMom
Found in Cooking Light Magazine Oct 1998. This pie is over the top good with such a great flavor and a light flaky crust. I really recommend making the pie crust from scratch but if that really frightens you then by all means use another form of pie crust that will fit a 9" pan with enough for a good ridge. I just have to finally post this recipe before my torn out copy gets ruined from overuse!
Top Review by WiGal
Awesome Apple pie, HokiesLady! Still smacking my lips. Tart and wonderful ala mode! Highly recommend. I made as posted. I did have difficulty getting pastry to work for 9 inch pan, think it needs a bit more dough. I used the maximum amount of cinnamon in filling, of course. My cider reduced in about 12 minutes but burners vary. After, I turned off the oven I left pie in oven for 1 hour to cool down. I used Red Cortlands which maybe wasn%u2019t the best choice but they are a wonderful eating apple. Thank you for sharing.
- 1⁄3 cup all-purpose flour
- 1⁄3 cup ice water
- 1 2⁄3 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 cup butter, chilled & cut into small pieces
- 1⁄4 cup shortening
- 2 cups apple cider
- 1⁄3 cup sugar
- 3 tablespoons cornstarch
- 2 tablespoons lemon juice, freshly squeezed
- 2 teaspoons vanilla
- 1⁄2-3⁄4 teaspoon cinnamon
- 1⁄4 teaspoon ginger
- 1⁄4 teaspoon allspice
- 1⁄4-1⁄2 teaspoon nutmeg
- 7 -8 approx. 3 lbs baking apples (like Pink Lady, Winesap, Braeburn, Granny Smith apples)
- 1 teaspoon water
- 1 large egg, slightly beaten
- 1 tablespoon water
- 1 tablespoon sugar
Directions See How It's Made
- FOR CRUST: Combine 1/3 cup flour and 1/3 cup ice water; stirring with a whisk until well blended.
- Combine the other 1 1/3 cup flour and salt in a bowl then cut in the butter and shortening with a pastry blender (or 2 knives) until it is coarse small pieces.
- Add the ice water/flour mixture and toss with a fork until all is moist.
- Divide dough in half. Gently press each half into a 4 inch circle on 18" of plastic wrap and cover with more 18" plastic wrap.
- Roll one half of the dough (still covered with plastic wrap) into a 12 inch circle and then chill. Roll other half of dough (still covered) into an 11 inch circle and then chill.
- FOR APPLE FILLING: Bring apple cider to a boil in a large heavy bottomed saucepan over high heat. Cook until it is reduced to 1/2 cup (about 20 minutes), stirring occasionally then cool completely.
- Combine cooled cider, 1/3 c sugar, cornstarch, lemon juice, vanilla, cinnamon, ginger, allspice and nutmeg in a large bowl.
- Cut each apple into quarters and then slice crosswise into 1/4 inch thick slices. Stir apple slices into the cider mixture.
- PUTTING PIE TOGETHER: Preheat oven to 450F and lightly spray your pie plate with nonstick spray.
- Remove the 12 inch dough circle from wrap and place into a 9" pie plate allowing the dough to overextend the plate.
- Spoon apple mixture into crust.
- Brush 1 tsp (or less - whatever is needed) of water lightly over the edges of the crust showing.
- Remove the 11 inch dough circle from wrap and place on top of the apple mixture. Press edges of dough together and fold edges under and then flute edges.
- Cut about 6 slits across top of dough (about 1 inch in length).
- Combine egg and 1 tbs of water and then brush this on top and along edges of pie. Then sprinkle with the 1 tbs of sugar.
- Place pie on a baking sheet (this is to protect from overflow into your oven) and bake at 450 for 15 minutes.
- REDUCE temperature to 350F (do not remove the pie just adjust the temperature) and bake an additional 45 minutes or until golden brown. You may want to check your pie edges around the 30 minute mark and if browning too fast, cover with a pie crust shield or aluminum foil.
- Cool on wire rack.