Apple Pie Made With Boiled Cider Recipes

Steps:

• For the filling: Cut the apples into 1/4-inch slices and place them in a large bowl. Toss with the lemon juice to keep them from browning. Add the brown sugar, cornstarch, Warm Spice Blend, kosher salt and cinnamon and toss to combine. Mix in the boiled cider syrup and vanilla. Cover the mixture and let it sit at room temperature while you make the pie dough.
• For the pie dough: Add the flour, granulated sugar and kosher salt to a food processor and pulse to combine. Add the butter and pulse to incorporate so that about three-quarters of the mixture is mealy and the rest has some slightly larger, pea-sized bits of butter. Combine the ice water and cider vinegar in a measuring cup. Drizzle the water and vinegar into the food processor and continue to pulse just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water, a few drops at a time, until it comes together.
• Turn the dough out onto a clean surface and use your hands to press on any stray crumbs. Divide the dough in half, then divide one of the halves in half again so that you have 3 pieces of dough. Pat each piece into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes or until ready to roll out for the pie.
• For the assembly: Flour a work surface and roll out the largest disc of dough into a circle just larger than 12 inches. Place it in a 9-inch pie plate and refrigerate. Roll out the 2 remaining dough discs to about 10 inches each. Cut the dough into 2-inch-wide strips for making a lattice top. Set the strips aside.
• Position an oven rack in the lower third of the oven (with a pizza stone if you have one) and preheat to 400 degrees F.
• Fill the pie crust with the apples (it will seem like a lot but they bake down!) and pour the juices over it. Distribute the butter over the top. Weave the dough strips together over and under to form a lattice crust over the top. Pinch the edges to seal, trim, fold the edges over and crimp. Give the edges a little hug to make sure they are sitting snugly on the rim of the pie plate; otherwise they could fall off in the oven. Freeze the pie for 15 minutes.
• Brush the lattice with the egg wash, then sprinkle with the turbinado sugar and flaky salt. Place the pie on a baking sheet and bake until the internal temperature reaches 195 degrees F, 45 to 55 minutes. Let cool slightly.
• Serve the pie with large dollops of whipped cream.
• Layer the cardamom, ginger, cinnamon, cloves and nutmeg in a medium glass jar and tighten the lid. Shake to combine. Keep on hand to add to your favorite desserts and beverages -- or just toast with butter!

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.

Steps:

• For the pie crust whisk together the flour and salt.
• Add the shortening and mix until well combined.
• Add the butter and mix until just crumbly. (DO NOT mix until the butter is completely blended -- it will produce a better crust this way.).
• Gradually add the ice water until the dough is mixed so that it holds together in a ball and no longer feels crumbly or dry.
• Take the large ball and divide it into two pieces with one piece being slightly larger than the other. If you weigh your ingredients the larger piece should weigh approximately 11 oz and the smaller piece should weigh approx 9 oz.
• Form each piece into a disk and then gently roll the edges onto a floured area.
• Gently pat the disks until they are about one inch thick and then wrap each one separately in any brand of plastic wrap.
• Refrigerate for at least 30 minutes. However if you wish it can be refrigerated for up to 3 days.
• Take the dough out of the refrigerator. Only if it has been chilled for more than 30 minutes will it need to be left to warm up a little bit- up to 30 minutes.
• Preheat oven to 350 degrees.
• Roll out the larger piece of dough and on a floured surface to a 14-15 inch circle.
• Gently fold the large circle in half and then into a triangle by folding again. Place the triangle piece dough into the pie pan and gently open the folded pieces so that it will be nicely centered. DO NOT cut off excess dough which will hang over the edges of the pie pan.
• Roll out the smaller piece of dough and on a floured surface to a 11-12 inch circle. Fold it into a triangle like before and cover with plastic wrap until ready to put on the top of the filling after it is inserted into the pan.
• In a large bowl put the apples which have been sliced, sugar, lemon juice, spices, vanilla, boiled cider and salt. Don't be alarmed to see that the mixture becomes a little syrupy as you are stirring the filling.
• Add the butter and flour, blend well. Set aside.
• Fill the pan which is lined with the larger pie crust with the apple mixture.
• Top with the smaller pie crust, and add several slits with a sharp knife for the steam to escape and to try to avoid spill-overs while baking.
• Gently bring the unused portion of crust from the bottom layer up over the top of the upper layer and seal well, crimping as is your desire. (Crimping helps seal the crust against seepage -- you can press a fork into the edge all the way around if you desire or use any other method.)
• Bake at 350 degrees for 45 minutes.
• Remove from oven and gently cover the entire pie with a large sheet of aluminum foil.
• Bake at the same temperature for another 1 hour and 15 minutes.
• Remove from oven and let cool COMPLETELY before cutting. The pie sets up to a non-runny consistency when it is completely cool and not warm.
• It is recommended to make the day before and not cut or eaten until the next day. Not only does this make a firmer pie but also helps to develop and meld the flavors.

Steps:

• Preheat oven to 375 degrees.
• In a small saucepan, stir together the apple cider, dates, cornstarch, ginger, and the lemon rind.
• Bring to a boil over moderate heat, stirring constantly.
• Cook for 2 minutes or until mixture is thickened, stirring constantly.
• Remove from heat.
• Line a 9 inch pie plate with one of the pie crusts.
• Trim crust even with edge of pie plate.
• In a large bowl, stir together the sugar and flour.
• Add the apples, toss until apples are coated.
• Spoon the apple mixture into crust.
• Spoon the cider mixture over apple mixture.
• Cut slits in the remaining pie crust, place on top of cider mixture.
• Trim top crust to 1/2 inch beyond edge of pie plate.
• Fold top crust under bottom crust and crimp edge.
• Sprinkle with a little additional sugar.
• Bake for 40 to 45 minutes or until apples are tender and crust is golden.
• If the edge of the crust seems to be browning too quickly, cover with foil.
• Cool on wire rack for 2 hours before serving.

Steps:

• Preheat the oven to 450 degrees. Let boiled cider cool. Line a 9-inch glass pie plate with piecrust.
• Combine the cider, egg yolks, sugar, milk, flour and melted butter. Lightly beat the egg whites, then fold into mixture.
• Pour into the pie shell and bake for 10 minutes. Reduce heat to 325 degrees, and bake an additional 30 minutes.

Steps:

• For Crust :
• Mix flour, sugar, salt and apple pie spice in processor. Add butter and shortening and cut in until mixture resembles coarse meal. Add sour cream and blend in using on/off turns just until dough forms. Turn out dough onto lightly floured surface. Divide in half. Form each half into a ball; flatten into disk. Wrap each disk in plastic wrap and refrigerate 1 hour.
• For Filling:
• Preheat oven to 400°F. Toss first 6 ingredients together in bowl.
• Roll out 1 dough disk between sheets of plastic wrap to 13-inch round. Peel off top sheet; invert dough into 9 1/2-inch deep-dish glass pie dish. Peel off plastic. Roll out remaining dough disk between sheets of plastic wrap to 13-inch round. Peel off top sheet of plastic. Mound filling in pie dish. Invert dough over filling. Peel off plastic. Pinch edges of dough to seal. Trim excess crust. Crimp edges decoratively. Cut 5 slashes in top of dough to allow steam to escape. Brush top with milk and sprinkle with sugar. Bake until golden brown, covering with foil if browning too quickly, about 1 hour.
• Let pie stand until just slightly warm, about 1 hour. Serve pie with ice cream and Cider-Bourbon Sauce.
• For the cider-bourbon sauce:
• Boil apple cider in heavy medium saucepan until reduced to 3/4 cup, about 45 minutes. Add butter and sugar and whisk until butter melts. Boil 3 minutes, whisking occasionally. Remove from heat. Whisk in bourbon. Cool sauce completely before serving.

Steps:

• In a medium saucepan over medium heat, boil the cider, uncovered for 25 minutes or until reduced to 1 1/2 cups.
• Remove 1/4 cup and reserve the rest for sauce.
• Place the apples in a large sauté pan and pour the 1/4 cup of reduced cider and 2 tbls of rum over the top.
• Cook, uncovered for 3-4 minutes or until barely tender.
• Combine the dry ingredients in a small bowl, then mix gently into the apples with a rubber spatula.
• Preheat oven to 375°.
• Line a 9-inch pie pan with pastry and pour in the filling.
• Dot with butter, then top with the second crust and crimp to seal the edges.
• Bake the pie for 60 minutes or until the filling bubbles up in the center.
• Cover with foil if the top begins to get too brown.
• Let pie cool to lukewarm.
• To prepare the SAUCE:.
• In a medium saucepan, whisk together the remaining 1 1/4 cups reduced cider, the rum, brown sugar, cornstarch, lemon zest, cinnamon, cardamom, nutmeg and salt.
• Over medium heat, bring to a boil, add the butter and cook for 2 minutes.
• Keep warm until ready to serve.
• Cut the pie into wedges and serve with a scoop of vanilla ice cream and a dollop of hot cider sauce.
• To prepare the PIE CRUST:.
• In a large mixing bowl, combine the flour, baking, salt and sugar.
• Add the shortening, (I use 1 cup butter flavor Crisco and 3/4 cup regular Crisco) and beat until the mixture is crumbly.
• In a small bowl, beat the egg well and add the vinegar and water.
• Pour over the flour-shortening mixture and mix for about 1 minutes till well combined.
• Form the dough into 4 balls.wrap and refrigerate overnight or at least a couple of hours.
• To make the pastry shells, roll out one of the balls of dough 1/8-inch thick on a lightly floured board.
• Roll out to fit your pie pan (this pastry is not fragile, but is it does tear, just press it together with your fingers).
• Ease the dough into the pan without stretching it and pat it firmly in place so there won't be any air pockets.