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1
For the pastry, sift the flour, salt, and sugar into a bowl.
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2
Using a pastry blender cut the butter into the dry ingredients as quickly as possible until the mixture resembles coarse meal.
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3
Sprinkle ice water over mixture.
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4
Combine with a fork until dough holds together.
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5
If the mdough is too crumbly, add a little more water 1 tbsp at a time.
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6
Gather dough into a ball and flatten into a disk.
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7
Wrap in wax paper and refrigerate at least 20 minutes.
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8
Meanwhile, place cider in a medium heavy saucepan.
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9
Boil until only 3/4 cup remain.
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10
Let cool.
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11
Roll out dough between 2 sheets of wax paper to a thickness of about 1/8 inch.
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12
Use to line a 9 inch pie pan.
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13
Trim all around, leaving 1.2 inch overhang.
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14
Refrigerate 20 minutes.
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15
Preheat oven to 350 degrees.
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16
For the filling, add the butter, maple syrup, water, and salt to the cider and simmer gently 5-6 minutes.
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17
Remove the pan from the heat and let the mixture cool slightly then whisk in beaten egg yolks.
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18
In a large bowl beat the egg whites until they form stiff peaks.
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19
Add the cider mixture and fold gently together until evenly blended.
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20
Pour into the prepared pie shell.
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21
Dust with nutmeg.
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22
Bake until pastry is golden brown and filling set, about 30-35 minutes.
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23
Serve warm.
