Apple Cider Pie
|Apple cider||1 Cup (16 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Peeled sliced stayman apple/Winesap, / other cooking apples||6 1⁄2 Cup (104 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
Line a 9-inch pie plate with half of pastry; set aside.
Combine cider and sugar in a large saucepan; bring to a boil.
Add apples; cook, uncovered, 8 minutes or until apples are tender.
Drain, reserving syrup.
Add enough water to syrup to measure 1 1/3 cups liquid; return syrup mixture and apples to saucepan.
Combine cornstarch and 2 tablespoons water, stirring well; add to apple mixture.
Stir in cinnamon; cook, stirring constantly, until thickened.
Stir in butter.
Spoon mixture into pastry-lined pie-plate.
Cover with top crust.
Trim edges of pastry; seal and flute edges.
Cut slits in top of crust to allow steam to escape.
Bake at 375Â° for 45 to 50 minutes (cover edges with foil to prevent over-browning, if necessary).
Serve warm or cool.