Cider Double-Crust Apple Pie

"This recipe was posted in reply to a "recipe request" on the message boare. The recipe comes from an "old Shaker cookbook."
 
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Ready In:
2hrs 20mins
Ingredients:
17
Yields:
1 10inch pie
Serves:
8-10
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ingredients

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directions

  • Crust: Combine first three ingredients in food processor.
  • Add butter and shortening and process until mixture resembles coarse meal.
  • Combine vinegar and 2 tablespoons ice water in small bowl.
  • Add to flour mixture.
  • With machine running, gradually add enough remaining water 1 tablespoon at a time to form moist clumps.
  • Gather dough into 2 balls and flatten into disks.
  • Wrap each disk in plastic wrap.
  • Chill 30 minutes.
  • (Dough can be prepared ahead and refrigerated for up to 2 days or frozen for 1 month.) Let chilled dough soften slightly at room temperature before using.
  • Filling: Boil cider in a heavy, small saucepan until reduced to 2/3 cup (about 25 minutes).
  • Cool.
  • Position rack in lowest third of oven and preheat to 425 degrees F.
  • Combine all apples, sugar, flour, cinnamon, mace and salt in large bowl.
  • Add reduced cider and lemon juice and toss well.
  • Roll out 1 pie crust disk on lightly floured surface to 14-inch-diameter round.
  • Roll up dough on rolling pin and transfer to 10-inch-diameter pie plate.
  • Gently press into place.
  • Trim edges of crust, leaving 1/2-inch overhang.
  • Spoon apples into crust-lined pan, mounding in center.
  • Dot with butter.
  • Roll out second disk on lightly floured surface to 13-inch-diameter round.
  • Roll up on rolling pin and unroll over pie.
  • Trim edges, leaving 3/4-inch overhang.
  • Fold overhang of top crust under edge of bottom crust.
  • Pinch together to seal.
  • Crimp edges to make decorative border.
  • Cut several slashes in top crust to allow steam to escape.
  • Bake pie 25 minutes at 425 degrees F.
  • Reduce oven temperature to 350 degrees F and continue baking until filling bubbles (about 50 minutes longer).
  • Cover edges of pie with foil if browning too quickly.
  • Remove from oven and cool on a rack.
  • Serve pie slightly warm or at room temperature.

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RECIPE SUBMITTED BY

I'm married (53 years to the same lucky guy) and have 2 kids, a daughter 47, a son 43, and 2 beautiful grand daughters (11 yrs and 14 yrs). I have always enjoyed cooking and baking, especially breads :)
 
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