Rustic Apple Cider Pie

I had bought some apple cider and one of my sons suggested that I make an apple pie with the apple cider.  He works at a restaurant so he had visions of the apple cider caramelizing with the apples prior to baking.  I thought sounded like a great idea, so I hunted up a recipe to try that out on.    

I loaded the pie up with the apple pie spices too.  I wanted a spicy rich rustic pie to go with the apple cider flavor.   It delivered a really flavorful pie that smelled the house up like a cozy warm fall morning.  I wasn't happy with the crust.  I tried a ready made off brand pie crust.  It wasn't worth it, best to stick with the tried and true crust I mention below.

Ingredients:

For the filling:

3 lbs. Gala apples (about 6-7 medium apples)

2/3 cup apple cider

3/4 cup brown sugar, packed

2 teaspoons cinnamon
2 teaspoons grated nutmeg
2 teaspoons vanilla extract
1 teaspoon ground ginger
pinch of salt
3 tablespoons cornstarch
3 tablespoons heavy cream
2  tablespoons of large sugar crystals
Homemade pie crust as per your recipe or a ready made crust for a double crust pie.  (My favorite ready made pie crust is Pillsbury or the one from IGA.)

In a large pot mix the apples, all but 2 tablespoons of the cider, brown sugar, cinnamon, nutmeg, vanilla, ginger, and salt.  Bring to a boil over high heat, stirring often until the sugar has dissolved and the apples are evenly coated.  Mix the remaining cider with the cornstarch into a paste and stir this into the apples, stirring constantly, boil until the liquid is thickened and clear; about 1 minute.  (You are not cooking the apples just thickening the juices.) 

Preheat the oven to 425 degrees F.  Prepare a double pie crust 9-inch pie pan.  Fill the shell with your apple pie filling.  Place the top crust on in any manner you prefer.  Brush the heavy cream over the top crust and dust with sugar crystals.  Be sure to cut vent holes in the top crust.  Bake about 55 minutes, the crust is golden and the apples are tender.  If the top starts to brown too quickly tent with foil.  I always make a foil ring around my outer crust and leave it on the pie from the start of cooking and take it off for the last 15 minutes.
Yield: One 9-inch pie
Recipe adapted from: Fine Cooking

Look at this warm steaming cup of tea.  I have been trying out British teas.  This was a new one made by English Tea Shop.  It was very good. 

I found this little aluminium English serving tray at the Salvation Army for a few bucks.  I was so pleased to find it.  It is such a perfect size for a cup of tea and a dessert.   The chill will be in the air soon.  Have you gotten out your fall recipes to bake up a cozy smell in your kitchen?

Sherry

I will link this to:

Foodie Friday at Rattlebridge Farm

Strut Your Stuff Saturday at Six Sisters Stuff 

Homemaking Linkup at Hope In Every Season 

The Best Blog Recipes link party 

Lou Lou Girls Fabulous Party
Table It! at Rustic & Refined

Anything Goes Party at Bacon Time with the Hungry Hypo
Sweet and Savoury Sunday at Baking in Pyjamas

Tickle My Taste Buds Tuesdays at Lori's Culinary Creations
Fridays Unfolded at Nancherrow

Home and Garden Thursday at A Delightsome Life
The Party Bunch Weekend Linky at The Idea Room