Boiled Cider Apple Pie

Author: Mary Slavinsky

Ingredients

• Pastry for $2$ crust ($9$ inch) pie
• $1$ cup sugar
• A few grains of salt
• $3$ tablespoons cornstarch
• $\frac{1}{2}$ cup oiled cider (boil $1$ quart cider until it is reduced to $1\frac{1}{2}$ cups, enough for $3$ pies)
• $1$ egg, beaten
• $1$ tablespoon melted butter
• $1\frac{1}{2}$ cups boiling water
• $2$ cups thinly sliced apples

Instructions

• Roll out pastry for bottom crust and fit loosely into $9$ inch pan.
• Combine sugar, salt and cornstarch; add boiled cider and blend well.
• Add egg and melted butler; mix well.
• Stir in boiling water.
• Spread apples in bottom of pie pan; add boiled cider mixture.
• Roll out top crust.
• Place over pie.
• Crimp or flute edges.
• Cut slashes on top.
• Bake at $425°$ for $40$ to $45$ minutes.
• Cool before serving.

Tip

You may find that you will not use all the liquid on a single pie. Also doesn’t matter what kind of apples you use since the cider adds its flavor to the pie. This is really an appley apple pie. It was fun in the fall in New England to get the fresh apples and cider from the orchard.