(Makes one 9-inch pie)
- 4-5 apples
- ¼ cup (3 ounces) boiled cider
- ⅓ cup (2 ½ ounces brown sugar
- ¼ cup (1 ounce) King Arthur Unbleached All-Purpose flour
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon salt
- Pastry for one 9-inch, double crust pie
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Peel, core and slice the apples and place in a medium bowl.
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Pour the boiled cider, sugar, flour, spices, and salt over the fruit and toss lightly until completely coated.
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Roll out half of the pastry dough and place it in a 9-inch pie plate.
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Spoon the filling into the pastry shell.
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Roll out the remaining dough and place it over the apples. Seal and crimp the crust and vent the top of the pie.
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Brush the top of the pie with cream or egg white, and sprinkle with sparkling sugar.
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Bake the pie in a pre-heated 375 degrees fahrenheit oven, until it is golden brown and bubbly, about an hour.