Serve this apple pie warm
with a scoop of real vanilla ice cream for a heavenly treat.
Classic New
England Apple Cider Pie
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.
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. Continue baking until filling
bubbles, about 40 minutes longer. Cover edges with foil if browning
too quickly. Cool on wire rack.
