Old Fashioned Apple Cider Pie

READY IN: 53mins




  • 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.
  • NOTE:
  • This is the perfect pie to serve with the rich cheddar sauce in this file.