Brethrens Cider Pie Recipes

Steps:

• Pour pie filling into the crust. In a small bowl, beat cream cheese until smooth. Beat in the sour cream and cider mix until light and fluffy. Fold in whipped topping. Pour over pie filling. Chill until set. Just before serving, sprinkle with granola.

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 pastry, sift the flour, salt, and sugar into a bowl. Using a pastry blender cut the butter into the dry ingredients as quickly as possible until the mixture resembles coarse meal.
• Sprinkle ice water over mixture. Combine with a fork until dough holds together. If the mdough is too crumbly, add a little more water 1 tbsp at a time. Gather dough into a ball and flatten into a disk. Wrap in wax paper and refrigerate at least 20 minutes.
• Meanwhile, place cider in a medium heavy saucepan. Boil until only 3/4 cup remain. Let cool.
• Roll out dough between 2 sheets of wax paper to a thickness of about 1/8 inch. Use to line a 9 inch pie pan.
• Trim all around, leaving 1.2 inch overhang. Refrigerate 20 minutes.
• Preheat oven to 350 degrees.
• For the filling, add the butter, maple syrup, water, and salt to the cider and simmer gently 5-6 minutes.
• Remove the pan from the heat and let the mixture cool slightly then whisk in beaten egg yolks.
• In a large bowl beat the egg whites until they form stiff peaks. Add the cider mixture and fold gently together until evenly blended.
• Pour into the prepared pie shell. Dust with nutmeg.
• Bake until pastry is golden brown and filling set, about 30-35 minutes.
• Serve warm.