Apple Cider Pie
|Apple cider/Apple juice||1 Cup (16 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Apples||8 , pared, cored, and sliced to 6 cups|
|Lemon juice||1 Teaspoon|
|9 inch double crust lattice top pie pastry||1|
In large saucepan, bring cider and sugar to boiling; add apples.
Cook, uncovered, till apples are tender, about 8 minutes.
Drain apples, reserving syrup; add more cider to syrup if necessary to equal 1 1/3 cups liquid.
Combine cornstarch, water, lemon juice, and vanilla.
Stir cornstarch mixture and butter into reserved syrup.
Cook and stir till mixture thickens and bubbles; add apples.
Line a 9-inch pie plate with pastry; fill with apple mixture.
Adjust lattice crust; seal edges.
Sprinkle top crust lightly with additional sugar.
Bake in 400° oven for 40 minutes or till crust is lightly browned.