OLD FASHIONED APPLE CIDER PIE
This is an adopted recipe. I shall be trying it out and then post any additional information if needs be. Feel free to try it out first and share your comments!
Provided by Vnut-Beyond Redempt
Categories Pie
Time 53m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Divide the pastry almost in half and roll out the larger half on a lightly floured surface to a 13-inch circle.
- Line a 9-inch pie tin with the pastry.
- Trim the edge to 1/2-inch beyond the rim of the pie tin.
- Combine the apples, 1 cup of apple cider and the sugar in a 3-quart saucepan and cook, over high heat, until the mixture comes to a boil.
- Reduce the heat to low and simmer for 8 minutes or until the apples are tender.
- Drain the apples, reserving the syrup.
- Add enough additional apple cider to the syrup to make 1 1/3 cups.
- Return the syrup and apples to the saucepan.
- Combine the cornstarch and water in a small bowl and stir until well blended.
- Stir the cornstarch mixture and the cinnamon into the apple mixture.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Remove from the heat and stir in the butter, then pour the mixture into the pastry lined pie tin.
- Roll out the remaining pastry to an 11-inch circle.
- Fold the pastry gently, so as not to tear it, into quarters and cut slits in the folds.
- Gently unfold the pastry on to the top of the filling and trim the edge to 1-inch beyond the rim of the pie tin.
- Fold the top crust under the lower crust and form a ridge by fluting the edge of the pie.
- Bake in a 400 degree F. oven for 40 to 45 minutes or until golden brown.
- Cool on a wire rack until slightly warm before cutting and serving.
- NOTE:
- This is the perfect pie to serve with the rich cheddar sauce in this file.
APPLE PIE MADE WITH BOILED CIDER
The three major things which are unusual about this pie are what makes this pie so special. First is the addition of the Boiled Cider. Second is it's long baking time of 2 hours, and third is the instructions to not cut and serve until it is COMPLETELY cool or the next day. I found this recipe on the King Arthur Flour Website. It is a wonderful pie. In fact I think it is probably the best apple pie I have ever made. If you wish you can substitute the boiled cider for frozen concentrated apple juice but since it is less concentrated than the boiled cider the flavor will not be as intense. Boiled Cider can be ordered online from several cidermills on the east coast or from King Arthur Flour. The cider mill in Vermont sells their's the cheapest. Since the amount used in this recipe is only 1/4 cup, a pint bottle would make several pies. It can also be used as a topping for many things since it is actually a syrup with a very nice strong apple flavor similar to the taste of Apple Butter. Using either a KitchenAid Mixer or a Food Processor with short pulses of power works very well for mixing the dough. NOTE** Here's a helpful hint--Put sliced apples into a water bath and few tablespoons of lemon juice while waiting to avoid browning. Preparation time does not include chilling time of the dough.
Provided by CarrolJ
Categories Pie
Time 2h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 16
Steps:
- For the pie crust whisk together the flour and salt.
- Add the shortening and mix until well combined.
- Add the butter and mix until just crumbly. (DO NOT mix until the butter is completely blended -- it will produce a better crust this way.).
- Gradually add the ice water until the dough is mixed so that it holds together in a ball and no longer feels crumbly or dry.
- Take the large ball and divide it into two pieces with one piece being slightly larger than the other. If you weigh your ingredients the larger piece should weigh approximately 11 oz and the smaller piece should weigh approx 9 oz.
- Form each piece into a disk and then gently roll the edges onto a floured area.
- Gently pat the disks until they are about one inch thick and then wrap each one separately in any brand of plastic wrap.
- Refrigerate for at least 30 minutes. However if you wish it can be refrigerated for up to 3 days.
- Take the dough out of the refrigerator. Only if it has been chilled for more than 30 minutes will it need to be left to warm up a little bit- up to 30 minutes.
- Preheat oven to 350 degrees.
- Roll out the larger piece of dough and on a floured surface to a 14-15 inch circle.
- Gently fold the large circle in half and then into a triangle by folding again. Place the triangle piece dough into the pie pan and gently open the folded pieces so that it will be nicely centered. DO NOT cut off excess dough which will hang over the edges of the pie pan.
- Roll out the smaller piece of dough and on a floured surface to a 11-12 inch circle. Fold it into a triangle like before and cover with plastic wrap until ready to put on the top of the filling after it is inserted into the pan.
- In a large bowl put the apples which have been sliced, sugar, lemon juice, spices, vanilla, boiled cider and salt. Don't be alarmed to see that the mixture becomes a little syrupy as you are stirring the filling.
- Add the butter and flour, blend well. Set aside.
- Fill the pan which is lined with the larger pie crust with the apple mixture.
- Top with the smaller pie crust, and add several slits with a sharp knife for the steam to escape and to try to avoid spill-overs while baking.
- Gently bring the unused portion of crust from the bottom layer up over the top of the upper layer and seal well, crimping as is your desire. (Crimping helps seal the crust against seepage -- you can press a fork into the edge all the way around if you desire or use any other method.)
- Bake at 350 degrees for 45 minutes.
- Remove from oven and gently cover the entire pie with a large sheet of aluminum foil.
- Bake at the same temperature for another 1 hour and 15 minutes.
- Remove from oven and let cool COMPLETELY before cutting. The pie sets up to a non-runny consistency when it is completely cool and not warm.
- It is recommended to make the day before and not cut or eaten until the next day. Not only does this make a firmer pie but also helps to develop and meld the flavors.
Nutrition Facts : Calories 516.4, Fat 24.4, SaturatedFat 12.9, Cholesterol 45.8, Sodium 488.9, Carbohydrate 70.7, Fiber 4.4, Sugar 31.8, Protein 5.2
BOILED CIDER PIE
This is another dish I found in Ohio Magazine this month (October 2005). I can't wait to try it. The description says it's an old Vermont recipe. Boiled cider is apple cider that has been boiled down to a thick, syrupy consistency. To get one cup of boiled cider, you need to boil six cups of sweet cider. The best cider is made from a variety of different apples. One good mix is Foxwhelp (sharp and bitter), Wickson (sweet and juicy), Golden Russet (sweet and juicy) and Winter Banana (aromatic).
Provided by Valeria
Categories Pie
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees. Let boiled cider cool. Line a 9-inch glass pie plate with piecrust.
- Combine the cider, egg yolks, sugar, milk, flour and melted butter. Lightly beat the egg whites, then fold into mixture.
- Pour into the pie shell and bake for 10 minutes. Reduce heat to 325 degrees, and bake an additional 30 minutes.
Nutrition Facts : Calories 342.8, Fat 14.8, SaturatedFat 6.4, Cholesterol 121.6, Sodium 218.2, Carbohydrate 47.7, Fiber 0.5, Sugar 34.5, Protein 5.7
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From kingarthurbaking.com
- To make the crust: In a medium bowl, whisk together the flour and salt., Work in the shortening until the mixture is evenly crumbly.
- Dice the butter into 1/2" pieces, and cut into the mixture until you have flakes of butter the size of a dime., Add the water 2 tablespoons at a time, mixing with a fork as you sprinkle the water into the dough.
- When the dough is moist enough to hold together when you squeeze it, transfer it to a piece of wax or parchment paper.
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