Yield: 1 9" pie
|Double-crust pastry dough|
|¾ pounds||Dried apples|
|4 cups||Apple cider|
|¼ cup||Plus 1 Tbsp sugar|
|¼ teaspoon||Freshly grated nutmeg|
|2 tablespoons||Cold unsalted butter, cut into bits|
|1 tablespoon||Cold milk|
|1||To 3 Tbsp heavy cream if desired|
Divide the dough into 2 slightly unequal portions, roll the larger portion into a round ⅛ inch thick, and fit it into a 9 inch pie plate. Roll the remaining dough into a round ⅛ thick and transfer it to a foil-lined baking sheet. Chill the pastry.
In a kettle combine the apples and cider, adding water if necssary to just cover the apples, bring the cider to a boil, and simmer the apples, covered partially, stirring occasionally, for 20 to 30 minutes, or until they are softened but not mushy. Drain the apples, reserving ¼ cup of the cider, and let them cool.
Into a bowl sift together ¼ cup of the sugar, cornstartch, cinnamon, and nutmeg, add the apples and toss the mixture. Add the reserved cider and toss the mixture until it is combined well. Spoon the apple mixture in the shell and dot it with the butter. Lay the remaining pastry loosely over the filling and crimp the edges together decoratively. Brush the pastry lightly with the milk, sprinkle it with the remaining 1 Tbsp sugar, and cut several long steam vents in the crust. Bake the pie on a baking sheet inteh lower third of a preheated 425F oven for 15 minutes, reduce the heat to 400F and bake the pie for 30 minutes more. For an old-fashioned pour-through pie, drizzle the cream into the steam vents 5 minutes before the pie is finished baking. Serve the pie warm with ice cream or sharp Cheddar as an accompaniment.
This pie is a homespun American favorite. The pour-through crust is an old farm tradition.
Recipe by: Gourmet, February 1984 Submitted By RHOMMEL <RHOMMEL@...> On THU, 9 NOV 1995 170615 ~0500