Old Fashioned Apple Pie
Yield
8 servingsPrep
20 minCook
75 minReady
160 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
apple cider
|
*
|
| Crust | |||
| ¼ | cup |
water
cold |
|
| 2 | teaspoons |
apple cider vinegar
|
|
| 2 | cups |
all-purpose flour
|
|
| ¾ | cup |
butter
cold, cut into small pieces |
|
| Filling | |||
| ¾ | cup and 1 1/3 tables |
sugar
divided |
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| 1 | teaspoon |
nutmeg
ground |
|
| 8 | large |
Granny Smith apples
about 4 pounds, halved, cored and peeled, cut into 1/2 inch chunks |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
apple cider
|
*
|
| Crust | |||
| 59 | ml |
water
cold |
|
| 1E+1 | ml |
apple cider vinegar
|
|
| 473 | ml |
all-purpose flour
|
|
| 177 | ml |
butter
cold, cut into small pieces |
|
| Filling | |||
| 0.8 | cup and 1 1/3 tables |
sugar
divided |
|
| 59 | ml |
all-purpose flour
|
|
| 5 | ml |
cinnamon
ground |
|
| 5 | ml |
nutmeg
ground |
|
| 8 | large |
Granny Smith apples
about 4 pounds, halved, cored and peeled, cut into 1/2 inch chunks |
*
|
Directions
In saucepan, bring cider to boil and reduce to about ½ cup.
Cool about 20 minutes.
Crust: mix together cider and water.
In processor, mix together flour and butter.
Pulse off and on until coarse crumbs form.
With motor running, add water-cider mixture.
Process just until dough leaves side of bowl.
Gather dough into a ball.
Divide in half.
Flatten each into a disk and wrap in plastic wrap.
Chill about 30 to 45 minutes.
Filling: in bowl, mix together sugar, flour, cinnamon and nutmeg.
Add apples to sugar mixture and toss to coat well.
Sprinkle reduced apple cider over all and toss to coat well.
Preheat oven to 425 degrees F.
On lightly floured surface, roll out half of dough to a 12 inch circle.
Place in 9 inch pie plate.
Spoon apple mixture into pie shell, mounding high in center.
Roll remaining dough into 12 inch circle.
Place over filling.
Press edges together and roll up together to form an even rim.
Flute decoratively.
Brush top of pastry with water and sprinkle over all with 1½ tablespoons sugar.
Cut slits in top of pie for steam to escape.
Place pie on baking sheet and bake 30 minutes.
Reduce temperature to 350℉ (180℃) F and continue to bake 45 minutes or until crust is golden brown and apples are bubbly.
(if top crust begins to brown too quickly, cover loosely with a piece of foil.)
Cool on wire rack.
Serve warm.
