Apple Cider Pie

  Fine Cooking Pie Cookbook did it again. I rarely make a two crust pie, but the recipe for the Apple Cider Pie looked so good that I thought I would just have to try it.

  What a great pie! Everyone really liked it, and I could eat the filling as it is thickened with cornstarch. I did buy real apple cider, not a national brand from the supermarket. I don’t know if that would make a difference, but I must say, this is just a great tasting pie.

  That said, I would cut back a ¼ teaspoon on the cinnamon. I did use the smallest amount of sugar and we felt it was just right for sweetness. Feel free to use the larger amount of your apples are not as sweet. I used the Gala apples called for in the recipe and they held their shape and were nice and tender. 

  For the sugar on the crust, I used sparkling white sugar from the cookie decorating. I had it on hand and didn’t want to buy sugar cubes. It worked very well and the cream and sugar on the crust was a very attractive look. As with all

of the recipes from this book, the baking time was right on. Nice to have recipes work right.

Apple Cider Pie

For the double crust: 

9 inch pie crust recipe (2 crusts)

3 Tbs. heavy cream 

1/4 cup sugar cubes (about 12 small), coarsely crushed 

For the filling: 

3 lb. Golden Delicious or Gala apples, peeled, cored, cut into 3/4-inch slices, and then halved crosswise 

2/3 cup apple cider 

1/2 to 2/3 cup packed light brown sugar to taste 

1 tsp. ground cinnamon 

1/4 tsp. ground nutmeg 

3 Tbs. cornstarch 

Make the filling

In a large nonreactive pot, mix the apples, all but 2 Tbs. of the cider, the brown sugar, cinnamon, and nutmeg. Bring to a boil over high heat, stirring often, until the sugar has dissolved and the apples are evenly coated. Mix the cornstarch and remaining 2 Tbs. cider into a paste; add this to the apples. Stirring constantly, boil until the liquid is thickened and clear, about 1 minute. (you're not cooking the apples, just thickening the juices). Taste and adjust seasonings if needed. Remove from the heat and let cool.

Assemble the pie

Position racks in the low and middle spots of the oven. Set a foil-lined baking sheet on the lower rack to catch drips and heat the oven to 425°F. (Do put the foil lined cookie sheet under the pie as it does run over a small amount and is quite sticky) Prepare a double pie crust in a 9-inch pie pan and fill the shell. Brush the heavy cream over the top crust and sprinkle with the crushed sugar cubes, pressing lightly to secure the chunks. Cut at least three vent holes. Bake on the middle rack until the crust is golden and the apples are tender when pierced with a knife, about 55 minutes. If the top starts browning too quickly, tent the pie with foil.

nutrition information (per serving):

Size : based on eight servings; Calories (kcal): 510; Fat (g): 21; Fat Calories (kcal): 190; Saturated Fat (g): 10; Protein (g): 5; Monounsaturated Fat (g): 7; Carbohydrates (g): 77; Polyunsaturated Fat (g): 2; Sodium (mg): 160; Cholesterol (mg): 40; Fiber (g): 4;