Classic New England Apple Cider Pie
Serve this apple pie warm with a scoop of real vanilla ice cream for a tasty New Englanders treat.
2 1/2 cups apple cider
2 1/2 pounds tart apples, peeled, cored and thinly sliced
1 pound Golden Delicious apples, peeled, cored and thinly sliced
1 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon salt
4 teaspoons lemon juice
Pastry for 1 (10-inch) double pie crust
3 tablespoons butter
- In a small saucepan boil apple cider for about 25 minutes or until reduced to 2/3 cup; cool.
- Place rack on the lowest position in the oven. Preheat oven to 425°F (220°C).
- In a large bowl combine apples, sugar, flour, cinnamon, mace and salt. Add cider and lemon juice; toss well.
- Roll out a little over half the pie crust on a lightly floured surface into a 14-inch round. Transfer to a 10-inch pie plate. Gently press into place. Trim edges of crust, leaving 1/2-inch overhang.
- Spoon apples into pie crust, mounding in center. Dot with butter.
- Roll out remaining dough to a 13-inch round and gently place over pie. Trim edges, leaving 3/4-inch overhang. Fold overhang of top crust under edge of bottom crust. Pinch together to seal. Crimp edges to make decorative border. Cut slashes in top crust to allow steam to escape.
- Bake for 25 minutes, then reduce oven temperature to 350°F (175°C). Continue baking until filling bubbles, about 40 minutes longer. Cover edges with foil if browning too quickly. Cool on wire rack.
Makes 8 servings.