Dried Apple Pie

---------- Recipe via Meal-Master (tm) v8.02

Title: Dried Apple Pie
Categories: Pies
Yield: 1 9" pie

Double-crust pastry
-dough
3/4 lb Dried apples
4 c Apple cider
1/4 c Plus 1 Tbsp sugar
3 tb Cornstartch
1/2 ts Cinnamon
1/4 ts Freshly grated nutmeg
2 tb Cold unsalted butter,
-cut into bits
1 tb Cold milk
1 To 3 Tbsp heavy cream
-if desired

Divide the dough into 2 slightly unequal portions,
roll the larger portion into a round 1/8 inch thick,
and fit it into a 9 inch pie plate. Roll the remaining
dough into a round 1/8 thick and transfer it to a
foil-lined baking sheet. Chill the pastry.

In a kettle combine the apples and cider, adding water
if necssary to just cover the apples, bring the cider
to a boil, and simmer the apples, covered partially,
stirring occasionally, for 20 to 30 minutes, or until
they are softened but not mushy. Drain the apples,
reserving 1/4 cup of the cider, and let them cool.

Into a bowl sift together 1/4 cup of the sugar,
cornstartch, cinnamon, and nutmeg, add the apples and
toss the mixture. Add the reserved cider and toss the
mixture until it is combined well. Spoon the apple
mixture in the shell and dot it with the butter. Lay
the remaining pastry loosely over the filling and
crimp the edges together decoratively. Brush the
pastry lightly with the milk, sprinkle it with the
remaining 1 Tbsp sugar, and cut several long steam
vents in the crust. Bake the pie on a baking sheet
inteh lower third of a preheated 425F oven for 15
minutes, reduce the heat to 400F and bake the pie for
30 minutes more. For an old-fashioned pour-through
pie, drizzle the cream into the steam vents 5 minutes
before the pie is finished baking. Serve the pie warm
with ice cream or sharp Cheddar as an accompaniment.

This pie is a homespun American favorite. The
pour-through crust is an old farm tradition.

Recipe by: Gourmet, February 1984

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