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1
Roll half of pastry to 1/8 inch thickness on a lighlty floured surface.
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2
Place in a 9 inch pie plate and put aside.
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3
Combine sugar and cider in a large saucepan, bring to a boil.
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4
Add apples; cook, uncovered 8 minutes or until apples are tender.
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5
Drain, reserve syrup.
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6
Add enough water to syrup to measure 1 1/3 cups liquid, return syrup to saucepan along with apples.
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7
Combine cornstarch and 2 tablespoons water, stirring well;add apple mixture.
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8
Stir in cinnamon, cook, stirring constantly until thickened.
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9
Stir in butter.
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10
Spoon into pastry shell.
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11
Roll remaining pastry t 1/8 inch thick, transfer to top of pie.
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12
Trim off excess along sides.
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13
Fold edges under and flute.
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14
Cut slits in top for steam to escape.
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15
Bake at 375F for45 to 50 minutes.
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16
Cover pastry edges with foil to prevent excessive browning, if needed.
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17
Serve warm or cool.
