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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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From Complete Baking. Ingredients:
1 1/2 cups flour |
1/4 teaspoon salt |
2 teaspoons sugar |
1/2 cup cold butter |
1/4 cup ice water |
2 1/2 cups apple cider |
1 tablespoon butter |
1 cup maple syrup |
1/4 cup water |
1/4 teaspoon salt |
2 eggs, room temp, seperated |
1 teaspoon ground nutmeg |
Directions:
1. For the pastry, sift the flour, salt, and sugar into a bowl. Using a pastry blender cut the butter into the dry ingredients as quickly as possible until the mixture resembles coarse meal.
2. Sprinkle ice water over mixture. Combine with a fork until dough holds together. If the mdough is too crumbly, add a little more water 1 tbsp at a time. Gather dough into a ball and flatten into a disk. Wrap in wax paper and refrigerate at least 20 minutes.
3. Meanwhile, place cider in a medium heavy saucepan. Boil until only 3/4 cup remain. Let cool.
4. Roll out dough between 2 sheets of wax paper to a thickness of about 1/8 inch. Use to line a 9 inch pie pan.
5. Trim all around, leaving 1.2 inch overhang. Refrigerate 20 minutes.
6. Preheat oven to 350 degrees.
7. For the filling, add the butter, maple syrup, water, and salt to the cider and simmer gently 5-6 minutes.
8. Remove the pan from the heat and let the mixture cool slightly then whisk in beaten egg yolks.
9. In a large bowl beat the egg whites until they form stiff peaks. Add the cider mixture and fold gently together until evenly blended.
10. Pour into the prepared pie shell. Dust with nutmeg.
11. Bake until pastry is golden brown and filling set, about 30-35 minutes.
12. Serve warm.
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