Juicy Apple Cider Pie Food

OLD FASHIONED APPLE CIDER PIE

Steps:

• Divide the pastry almost in half and roll out the larger half on a lightly floured surface to a 13-inch circle.
• Line a 9-inch pie tin with the pastry.
• Trim the edge to 1/2-inch beyond the rim of the pie tin.
• Combine the apples, 1 cup of apple cider and the sugar in a 3-quart saucepan and cook, over high heat, until the mixture comes to a boil.
• Reduce the heat to low and simmer for 8 minutes or until the apples are tender.
• Drain the apples, reserving the syrup.
• Add enough additional apple cider to the syrup to make 1 1/3 cups.
• Return the syrup and apples to the saucepan.
• Combine the cornstarch and water in a small bowl and stir until well blended.
• Stir the cornstarch mixture and the cinnamon into the apple mixture.
• Cook over medium heat, stirring constantly, until the mixture comes to a boil.
• Remove from the heat and stir in the butter, then pour the mixture into the pastry lined pie tin.
• Roll out the remaining pastry to an 11-inch circle.
• Fold the pastry gently, so as not to tear it, into quarters and cut slits in the folds.
• Gently unfold the pastry on to the top of the filling and trim the edge to 1-inch beyond the rim of the pie tin.
• Fold the top crust under the lower crust and form a ridge by fluting the edge of the pie.
• Bake in a 400 degree F. oven for 40 to 45 minutes or until golden brown.
• Cool on a wire rack until slightly warm before cutting and serving.
• NOTE:
• This is the perfect pie to serve with the rich cheddar sauce in this file.

THE BEST APPLE PIE

Steps:

• For the crust, pulse flour, sugar and salt in a food processor until blended. Add butter; pulse until butter is the size of peas. While processing, add just enough ice water to form moist crumbs. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., For the filling, melt butter in a Dutch oven over medium heat. Add apples and next 6 ingredients; stir to combine. Cook, covered, stirring occasionally, until apples have softened and released their juices, 10-12 minutes. With a slotted spoon, transfer apple slices to a 15x10-in. baking pan; spread into a single layer. Add cider to remaining liquid in Dutch oven and bring to a boil; cook until juices reduce to 1/2 cup, 10-12 minutes. Remove from heat; add lemon juice and vanilla extract. Pour over apple slices; cool completely. (Filling can be made 24 hours in advance and refrigerated.), Preheat oven to 425°. Adjust oven rack to lowest position; place foil on rack to catch any spills. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a deep dish 9-in. pie plate. Trim pastry to within 1/2-in. of rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle; place over filling. Trim, seal and flute edge. Cut slits in top. Whisk together egg yolk and cream; brush top of pie. Sprinkle with coarse sugar. Chill 15 minutes., Bake 20 minutes. Reduce oven setting to 350°. Bake until crust is golden brown and filling bubbly, 40-50 minutes longer. Cool on a wire rack.

APPLE FILLING FOR PIES

Steps:

• Sprinkle lemon juice over apples in saucepan.
• Mix next four ingredients together and add to apples.
• Mix well.
• Add very hot juice to pan, (I microwave juice for 2 minutes) cook, stirring constantly until thickened.
• Remove from heat and cool.
• Fill a well chilled 9 inch pastry lined pan and cover with top crust.
• Bake on lowest rack at 425* for 10 minutes, and finish baking on center rack until bubbling, about 20 minutes more.

APPLE PIE CIDER

Steps:

• In a large pot, combine apple juice, apple cider, sugar and cinnamon sticks. Bring to a boil, remove from heat, and let cool completely.
• When juice mixture is cool, stir in the grain alcohol.