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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 15 |
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yummy Ingredients:
1 pastry for a double-crust 9-inch pie (try my homemade pie crust) |
1 cup apple cider |
2/3 cup sugar |
6 1/2 cups peeled sliced cooking apples |
2 tablespoons cornstarch |
2 tablespoons water |
1/2 teaspoon ground cinnamon |
1 tablespoon butter |
Directions:
1. Roll half of pastry to 1/8 inch thickness on a lighlty floured surface. Place in a 9 inch pie plate and put aside.
2. Combine sugar and cider in a large saucepan, bring to a boil. Add apples; cook, uncovered 8 minutes or until apples are tender. Drain, reserve syrup. Add enough water to syrup to measure 1 1/3 cups liquid, return syrup to saucepan along with apples. Combine cornstarch and 2 tablespoons water, stirring well;add apple mixture. Stir in cinnamon, cook, stirring constantly until thickened. Stir in butter. Spoon into pastry shell.
3. Roll remaining pastry t 1/8 inch thick, transfer to top of pie. Trim off excess along sides. Fold edges under and flute. Cut slits in top for steam to escape.
4. Bake at 375F for45 to 50 minutes. Cover pastry edges with foil to prevent excessive browning, if needed. Serve warm or cool.
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