Sweet Cider Apple Pie
Recipe courtesy America’s Best Harvest Pies, Page 18
Phyllis Bartholomew, Columbus, NE 2010 APC Crisco National Pie Championships Professional Division 1st Place Apple
- 2 cups flour
- 1 cup cake flour
- 1 cup Crisco
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 1 egg
- 1 tablespoon apple cider vinegar
- ½ cup ice water
- 3 cups sweet apple cider
- 4 to 5 Granny Smith apples, peeled, cored, and sliced
- 2 tablespoons tapioca
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 2/3 cup sugar
- 2 tablespoons melted butter
For the crust: Mix all the dry ingredients together and then cut in the Crisco. Beat together egg, vinegar, and ice water. Add to the flour mixture. Mix only until all the flour is moistened. Form dough into a ball. Divide in half. Roll out one half for the bottom crust. Roll out the remaining half for a top crust.
For the filling: Preheat oven to 400°F. In a saucepan over medium heat, reduce the apple cider down to about 1⁄2 cup. Add the peeled and sliced apples and cook until they are about half-way done. Combine the remaining ingredients and add to the apples.
Pour filling into a pastry-lined pie dish. Add top crust, brush with warm milk and sprinkle with sugar. Bake at 375°F to 400°F for about an hour or until crust is a golden brown color.
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- Paperback: 144 pages
- Publisher: Skyhorse Publishing; 1 edition (October 8, 2013)
- Language: English
- ISBN-10: 1626362599
- ISBN-13: 978-1626362598
- Cover price $11.95
Click to read my America’s Best Harvest Pies Cookbook review.