Dried apple \"pour-through\" pie

Yield: 8 servings

Measure Ingredient
1 \N Basic pastry dough for
\N \N Two-crust pie
1 quart Apple cider
¾ pounds Dried apples
¼ cup Sugar, (plus 1 tbs or
\N \N More to taste)
1 tablespoon Cornstarch
\N \N Vanilla ice cream or
½ teaspoon Cinnamon
¼ teaspoon Nutmeg; freshly grated
1 tablespoon Lemon juice
2 tablespoons Unsalted butter, cold;
\N \N Cut in bits
1 tablespoon Milk
3 tablespoons Heavy cream
\N \N Sharp cheddar cheese


Recipe by: From The Farmers' Market - ISBN 0-06-055005-8 1. Divide the dough into two slightly unequal portions. Roll out the larger piece on a floured surface to a thickness of ⅛ inch. Fit it into a deep 9- or 9½-inch pie dish. Roll the smaller piece of dough to a circle ⅛-inch thick and transfer it to a foil lined baking sheet.

Place the pastry dough in the refrigerator while you prepare the filling. 2. Bring the cider to a boil in a large saucepan. Add the dried apples and simmer, covered, until they are softened but not mushy, 25 to 30 mins (timing may vary; add water to keep the apples covered with liquid, if necessary). Drain the apples, reserving the cider. 3. Preheat the oven to 425°F. Sift into a mixing bowl the ¼ cup sugar, cornstarch, cinnamon, and nutmeg. Add the drained apples and toss gently. Add ¼ cup of the reserved cider (chill the remainder for drinking) and the lemon juice, and toss again. Add more sugar to taste. Pour the mixture into the pastry-lined pie dish, mounding the apples in the center. Dot with butter; then lay the top crust over loosely. Trim off excess pastry, leaving a ¾-inch border. Turn the edges under the edges of the bottom crust, forming a smooth border on the rim of pie plate. Crimp or flute the border. 4.

Brush the pastry lightly with milk, then sprinkle with 1 Tbs sugar for a light glaze. Cut several slashes in the top crust to release steam. 5. Place the pie on a baking sheet and bake for 15 mins. Lower the heat to 400°F and continue to bake until golden brown, about 30 mins longer. About 5 mins before the pie is done. Dribble the cream into the slashes to the top crust, then bake 5 mins longer. 6. Cool on a wire rack. Serve warm with vanilla ice cream or wedges of sharp Cheddar.

NOTES : The "pour-through" crust is an old farm tradition, as is making

pies with apples that have been dried for storage. The apples in

this pie have a slightly firmer texture than fresh, with intense,

concentrated flavor.

From: Dan Klepach

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