3 c Apple cider
-CRUST-
1/4 c Cold water
2 ts Cider vinegar
2 c All-purpose flour
3/4 c Cold butter,; cut into small
-pieces
FILLING
3/4 c Plus 1 1/3 tablespoon
-sugar,; divided
1/4 c All-purpose flour
1 ts Ground cinnamon
1 ts Ground nutmeg
8 lg Granny smith apples (about 4
-pounds), halved, cored and
-peeled and cut; into 1/2
-inch chun
In saucepan, bring cider to boil and reduce to about 1/2 cup. Cool about 20
minutes.
Crust: mix together cider and water. In processor, mix together flour and
butter. Pulse off and on until coarse crumbs form. With motor running, add
water-cider mixture. Process just until dough leaves side of bowl. Gather
dough into a ball. Divide in half. Flatten each into a disk & wrap in
plastic wrap. Chill about 30-45 minutes. Filling: in bowl, mix together
sugar, flour, cinnamon and nutmeg. Add apples to sugar mixture and toss to
coat well. Sprinkle reduced apple cider over all and toss to coat well.
Preheat oven to 425 degrees F. On lightly floured surface, roll out half of
dough to a 12 inch circle. Place in 9 inch pie plate. Spoon apple mixture
into pie shell, mounding high in center. Roll remaining dough into 12 inch
circle. Place over filling. Press edges together and roll up together to
form an even rim. Flute decoratively. Brush top of pastry with water and
sprinkle over all with 1 1/2 tablespoons sugar. Cut slits in top of pie for
steam to escape. Place pie on baking sheet and bake 30 minutes. Reduce
temperature to 350 degrees F and continue to bake 45 minutes or until crust
is golden brown and apples are bubbly. (if top crust begins to brown too
quickly, cover loosely with a piece of foil.) Cool on wire rack. Serve
warm.
Yields
1 Servings