Prep 0 mins
Cook 53 mins
This is an adopted recipe. I shall be trying it out and then post any additional information if needs be. Feel free to try it out first and share your comments!
- 1 pastry for 9" pie, 2 Crust
- 1419.54 ml apples (Use cooking apples like Macs or Granny Smith's. Core and peel them)
- 236.59 ml apple cider or 236.59 ml juice
- 158.51 ml sugar
- apple cider or juice
- 29.58 ml cornstarch
- 29.58 ml water
- 2.46 ml cinnamon, Ground
- 14.79 ml butter or 14.79 ml regular margarine
- Divide the pastry almost in half and roll out the larger half on a lightly floured surface to a 13-inch circle.
- Line a 9-inch pie tin with the pastry.
- Trim the edge to 1/2-inch beyond the rim of the pie tin.
- Combine the apples, 1 cup of apple cider and the sugar in a 3-quart saucepan and cook, over high heat, until the mixture comes to a boil.
- Reduce the heat to low and simmer for 8 minutes or until the apples are tender.
- Drain the apples, reserving the syrup.
- Add enough additional apple cider to the syrup to make 1 1/3 cups.
- Return the syrup and apples to the saucepan.
- Combine the cornstarch and water in a small bowl and stir until well blended.
- Stir the cornstarch mixture and the cinnamon into the apple mixture.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Remove from the heat and stir in the butter, then pour the mixture into the pastry lined pie tin.
- Roll out the remaining pastry to an 11-inch circle.
- Fold the pastry gently, so as not to tear it, into quarters and cut slits in the folds.
- Gently unfold the pastry on to the top of the filling and trim the edge to 1-inch beyond the rim of the pie tin.
- Fold the top crust under the lower crust and form a ridge by fluting the edge of the pie.
- Bake in a 400 degree F. oven for 40 to 45 minutes or until golden brown.
- Cool on a wire rack until slightly warm before cutting and serving.
- This is the perfect pie to serve with the rich cheddar sauce in this file.
Love love love it!!!! This recipe was awesome. I did use more than 6 apples but I had small ones. I just made sure I had enough to fill the dish. The house smelled so great and it was nice and thick. I will definitely make this again. Thanks for the great recipe. I'd never heard of apple cider pie before. Now it's my favorite.
I'm only giving this recipe four stars for two reasons: 1) It did not fill our pan. I had to slice two more apples and place on top of the filling to make our Pyrex pie pan look full. 2) Since the apples need to be simmered, most of the apples (all besides the ones added on top) were too soft. NEXT TIME, because there WILL be a next time, I will just make the sauce as follows: 1 1/3 c. cider 2 tsp. lemon juice 2/3 c. sugar 1 Tbsp. cinnamon 1/8 tsp. nutmeg 1/4 tsp. ground cloves 2 Tbsp. corn starch, mixed with 2 Tbsp. cold water. I will do almost as directed, but reserving the apples. I will place apples in pie pan, and pour sauce over the arranged apples in the crust. I will also use 8 apples instead. The flavor was great! I just like my pie to have more texture than applesauce. I did get rave reviews on this recipe!
I made this last Thanksgiving and it was wonderful. The filling was so lovely, thick and apple-y. If you hate how thin some pies are (and the pies are very thin here in Ireland), then I would recommend this recipe to you. I think it is the best apple pie I have ever had - even though I made it myself! Thanks Velvetinenut.