Yield: 8 servings
|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)|
|\N \N||Vanilla ice cream or|
|¼ teaspoon||Nutmeg; freshly grated|
|1 tablespoon||Lemon juice|
|2 tablespoons||Unsalted butter, cold;|
|\N \N||Cut in bits|
|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,
From: Dan Klepach