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Old 08-10-2006, 04:37 PM posted to rec.food.recipes
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Default Apple Cider Pie

Apple Cider Pie

Crust:
2 cups all-purpose flour, divided
1/3 cup ice water
1/2 teaspoon salt
1/4 cup chilled stick margarine or butter, cut into small pieces
1/4 cup vegetable shortening

Filling:
2 cups apple cider
1/3 cup sugar
3 tablespoons cornstarch
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1/4 teaspoons pumpkin-pie spice
7 Braeburn apples, peeled and quartered (about 3 pounds)
Cooking spray
1 large egg, lightly beaten
1 tablespoon water
1 tablespoon sugar

To prepare crust, lightly spoon flour into dry measuring cups; level with a
knife. Combine 1/3 cup flour and ice water, stirring with a whisk until
well-blended. Combine 1 2/3 cups flour and salt in a bowl; cut in margarine
and shortening with a pastry blender or 2 knives until mixture resembles
coarse meal. Add ice water mixture; toss with a fork until moist. Divide dough
in half. Gently press each half of mixture into a 4-inch circle on heavy-duty
plastic wrap, and cover with additional plastic wrap. Roll one half of dough,
still covered, into a 12-inch circle, and chill. Roll other half of dough,
still covered, into an 11-inch circle; chill.
To prepare filling, bring cider to a boil in a large, heavy saucepan over
high heat. Cook until reduced to 1/2 cup (about 20 minutes). Cool completely.
Preheat oven to 450 F. Combine cooled cider, 1/3 cup sugar, cornstarch, lemon
juice, vanilla, and pie spice in a large bowl. Cut each apple quarter crosswise
into 1/4-inch-thick slices. Stir apple slices into cider mixture.
Remove 1 sheet of plastic wrap from the 12-inch circle; fit dough into a
9-inch pie plate coated with cooking spray, allowing dough to extend over edge
of plate. Remove top sheet of plastic wrap. Spoon apple mixture into crust,
and brush edges of crust lightly with water. Remove 1 sheet of plastic wrap
from the 11-inch circle, and place on top of apple mixture. Remove top sheet of
plastic wrap. Press edges of dough together; fold edges under, and flute. Cut
6 (1-inch) slits into top of pastry using a sharp knife. Combine egg and 1
tablespoon water. Brush top and edges of pie with egg mixture, and sprinkle
with 1 tablespoon sugar. Place pie on a baking sheet, and bake at 450 F for 15
minutes. Reduce oven temperature to 350 F (do not remove pie from oven), and
bake an additional 45 minutes or until golden. Cool on a wire rack.

Yield: 10 servings

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