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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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). Ingredients:
1 cup boiled cider |
3 eggs, separated |
1 cup sugar |
1 cup milk |
1 1/2 tablespoons flour |
2 tablespoons melted butter |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1 pie crust |
Directions:
1. Preheat the oven to 450 degrees. Let boiled cider cool. Line a 9-inch glass pie plate with piecrust.
2. Combine the cider, egg yolks, sugar, milk, flour and melted butter. Lightly beat the egg whites, then fold into mixture.
3. Pour into the pie shell and bake for 10 minutes. Reduce heat to 325 degrees, and bake an additional 30 minutes.
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