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1
Preheat oven to 400 degrees.
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2
Prepare crust according to directions and place bottom layer in a deep dish pie pan.
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3
Make filling: In large skillet (10 to 12-inch), combine cider and sugar, bring to boiling, stirring till sugar dissolves.
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4
Boil uncovered, 15 min.
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5
Pare and core apples; slice 1/4-inch thick (about 10 c.).
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6
Sprinkle with lemon juice.
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7
Add in apples to cider mix and return to a boil over moderate heat, stirring several times.
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8
Lower heat; simmer, uncovered 5 min, till apple slices are partially cooked.
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9
With slotted spoon, lift apples out of syrup and spread on bottom layer of the pie crust.
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10
Return remaining syrup to boiling, uncovered, 10 min.
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11
Syrup should measure 1 c..
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12
Pour over apple slices and dot with butter.
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13
Cut 10 3/4-inch wide dough strips from top crust.
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14
Arrange 5 strips across the filling and press to pastry edge of bottom crust.
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15
Place second 5 strips at right angle to first five to make a lattice.
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16
Press to edge of pastry.
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17
Beat egg yolk with 1 Tbsp.
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18
of water, brush over lattice, but not on edge.
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19
Bake 35 to 40 min, or possibly till pastry is golden and juice bubbles.
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20
Remove to wire rack.
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21
Over low heat, heat jelly; use to brush over apples and pastry.
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22
Serve hot with ice cream or possibly whipped cream, if you like.
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23
Lorie Says: For those who find apple pie too bland to enjoy, this pie will knock your socks off.
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24
The secret is the blend of three different apple ingredients, that give this pie a very rich taste.
