Dried Apple Pour-Through Pie

Directions

1. Divide the dough into two slightly unequal portions. Roll out the larger piece on a floured surface to a thickness of ⅛ inch. Fit it into a deep 9- or 9½-inch pie dish. Roll the smaller piece of dough to a circle ⅛ inch thick and transfer it to a foil lined baking sheet. Place the pastry dough in the refrigerator while you prepare the filling.

2. Bring the cider to a boil in a large saucepan. Add the dried apples and simmer, covered, until they are softened but not mushy, 25 to 30 minutes (timing may vary; add water to keep the apples covered with liquid, if necessary). Drain the apples, reserving the cider.

3. Preheat the oven to 425℉ (220℃). Sift into a mixing bowl the ¼ cup sugar, cornstarch, cinnamon, and nutmeg. Add the drained apples and toss gently. Add ¼ cup of the reserved cider (chill the remainder for drinking) and the lemon juice, and toss again. Add more sugar to taste. Pour the mixture into the pastry-lined pie dish, mounding the apples in the center. Dot with butter; then lay the top crust over loosely. Trim off excess pastry, leaving a ¾ inch border. Turn the edges under the edges of the bottom crust, forming a smooth border on the rim of pie plate. Crimp or flute the border.

4. Brush the pastry lightly with milk, then sprinkle with 1 Tbs sugar for a light glaze. Cut several slashes in the top crust to release steam.

5. Place the pie on a baking sheet and bake for 15 minutes. Lower the heat to 400℉ (200℃) and continue to bake until golden brown, about 30 minutes longer. About 5 minutes before the pie is done. Dribble the cream into the slashes to the top crust, then bake 5 minutes longer.

6. Cool on a wire rack. Serve warm with vanilla ice cream or whipped cream