Apple Cider Pie
Perfect for every occasion (and almost every season), golden crusted apple pie is always a popular dessert pick.
- 5 cups tart cooking apples thinly sliced and peeled
- 2 pie crusts store-bought
- 1/2 cup sugar
- 1/2 cup raisins
- 3/4 cup apple cider
- 1 tbsp corn starch
- 1 tbsp all-purpose flour
- 1/2 tsp ground ginger
- 1/2 tsp grated lemon rind
- Preheat the oven to 375°F (190°C).
- In a small saucepan, stir together the apple cider, dates, cornstarch, ginger, and lemon rind. Bring to a boil over moderate heat, stirring constantly. Cook for 2 minutes or until mixture is thickened, stirring constantly. Remove from heat.
- Line a 9-inch (22.5 cm) pie plate with 1 of the pie crusts. Trim crust even with edge of pie plate.
- In a large bowl, stir together the sugar and flour. Add the apples. Toss until apples are coated.
- Spoon the apple mixture into crust. Spoon the cider mixture over apple mixture.
- Cut slits in the remaining pie crust. Place on top of cider mixture.
- Trim top crust to 1/2 inch (1 cm) beyond edge of pie plate. Fold top crust under bottom crust and crimp edge. Sprinkle with a little additional sugar.
- Bake for 40 to 45 minutes or until apples are tender and crust is golden. If the edge of the crust seems to be browning too quickly, cover with foil.
- Cool on a wire rack for 2 hours before serving.