Cover Shot 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:

• 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.