Juicy Apple Cider Pie Recipes

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 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.

Steps:

• 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 cup flour and salt in a bowl; cut in margarine and shortening with a pastry blender or two knives until mixture looks like a course meal.
• Add ice water mixture; toss with fork until moist.
• Divide dough in half. Gently press each half into a 4" circle on heavy duty plastic wrap and cover with additional plastic wrap.
• Roll one half of dough, still covered, into 12" circle and chill.
• Roll other half of dough, still covered, into 11" circle and chill.
• Filling:.
• Bring cider to a boil in a large heavy sauce pan 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, corn starch, lemon juice, vanilla and pie spice in a large bowl. Stir apple slices into cider mixture.
• Remove one sheet of plastic wrap from the 12" circle; fit dough into a 9" 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 one sheet of plastic wrap from the 11" 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") slits into top of pastry using a sharp knife.
• Combine egg and 1 tablespoon of water. Brush top edges of pie with egg mixture and sprinkle with 1 tablespoon of sugar.
• Place pie on a baking sheet and bake for 15 minutes. Reduce oven temperature to 350°F (Do not remove pie.) Bake additional 45 minutes or until golden.
• Cool on a wire rack.

Steps:

• Place the apple cider, apple juice, cinnamon sticks, and sugar into a large pot. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Remove from the heat, and discard the cinnamon sticks. Allow the mixture to cool to room temperature, then stir in the grain alcohol. Pour into quart-size canning jars, seal with the lids and rings, and refrigerate until ready to serve.

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.