Boiled cider apple pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pastry for a 2 crust 9 inch pie | ||
| 1 | cup | Sugar |
| 1 | dash | Salt |
| 3 | tablespoons | Cornstarch |
| ½ | cup | Cider; boiled |
| 1 | Egg; beaten | |
| 1 | tablespoon | Melted butter or margarine |
| 1½ | cup | Boiling water |
| 2 | cups | Thinly sliced apples |
Directions
In this morning's Syracuse Post-Standard there were several recipes that I would like to share with you. They seemed to be different from what I have seen here.
Roll out pastry for bottom crust and fit into 9 inch pie pan. Combine sugar, salt and cornstarch, add boiled cider and blend well. Add egg and melted butter. Stir in boiling water. Spread apples in bottom of prepared pie pan. Pour cider mixture on top. Cover with top crust. Crimp and seal edges of crust. Cut a couple of slashes in top crust to allow steam to escape. Bake at 425 degrees for 40 to 45 minutes. Cool to warm before serving.
Author: Ruth Kerr
Posted to EAT-L Digest by Sue Albro <SALBRO@...> on Dec 18, 1997