|Apple cider||1 1⁄2 Cup (24 tbs)|
|Dark brown sugar||1 Cup (16 tbs)|
|Butter||2 Tablespoon, cut into 1/4-inch bits|
|9 inch sweet shortcrust pastry shell||1|
|Ground nutmeg||1⁄8 Teaspoon, preferably freshly grated|
1. In a heavy 2- to 3-quart enameled saucepan, boil the cider uncovered over high heat until it is reduced to 3/4 cup.
2. Add the brown sugar, butter bits and salt , stir until the sugar dissolves and the butter melts and remove the saucepan from the heat.
3. Into the egg yolks, ladle about 2 tablespoons of the hot cider mixture mix well with a wire whisk and then gradually pour the yolks into the cider, whisking all the while.
4. In a bowl with a wire whisk or a rotary or electric beater, beat the egg whites until they are stiff enough to stand in unwavering peaks on the beater when it is lifted from the bowl.
5. Scoop the egg whites over the cider mixture and beat them together gently but thoroughly with a wire whisk.
6. Pour the mixture into the cooled partially baked pie shell and sprinkle the top with the nutmeg.
7. Bake in the middle of the oven for about 30 minutes, until a knife inserted in the center of the pie comes out clean.
8. Cool the cider pie to room temperature before and serve as desired.