BOILED CIDER SPICED APPLE PIE

BOILED CIDER SPICED APPLE PIE

Autumn brings with it some truly fantastic flavors and scents.  Crisp autumn air, cinnamon and spices, freshly laid hay for a hayride, or the unmistakable aroma of an orchard on a fall afternoon all bring some amazing memories to mind.  Chief among them is almost anything with apple.  Be it cobbler, cider, or stovetop simmered applesauce or apple butter, the fall has endless options and recipes for apple related recipes.  And of course, there’s always room for pie.

Almost everyone I know has special memories associated with some variation of apple pie.  Let’s face it, the styles and methods for making an apple pie are about as endless as the varieties of apples themselves.  One of my personal favorites combines both apples picked from one of my favorite local orchards, as well freshly pressed and spiced apple cider.  So, grab yourself a mug of something warm against the cool air, enjoy the colors of the changing trees, and settle in with this great fall favorite.

BOILED CIDER SPICED APPLE PIE:

Crust:

·         2 Cups Flour

·         1 Cup Cake Flour

·         1 Cup Crisco

·         ¼ tsp. Salt

·         ¼ tsp. Baking Powder

·         1 Egg

·         1 Tbs. Apple Cider Vinegar

·         ½ Cup Ice Water

Filling:

·         3 Cups Sweet Apple Cider

·         4 or 5 Granny Smith Apples, Peeled, Cored, and Sliced

·         2 Tbs. Tapioca

·         ¼ tsp. Salt

·         1 tsp. Cinnamon

·         2/3 Cup Sugar

·         2 Tbs. Butter, Melted

DIRECTIONS:

For the Crust:

Preheat oven to 400 degrees.  Mix all the dry ingredients together and cut in the Crisco.  Beat together the egg, vinegar, and ice water.  Add to the flour mixture.  Mix only until all the flour is moistened.  Form dough into a ball.  Divide dough in half, rolling out one ball into your bottom crust.  Spray a 9-inch pie plate with baking spray, and lay in your bottom crust.  Reserve remaining dough to roll out for your top crust.

For the Filling:

In a large saucepan, reduce your apple cider over medium heat to about a ½ cup.  Add the peeled and sliced apples, cooking down until the apples are about half-way done.  Combine the remaining ingredients and add to the apples.

Pour filling into the bottom crust, and add your top crust, sealing the edges.  Bake for 60 minutes, or until crust is a golden brown color.  Allow to cool for about 15 minutes before serving.