-
1
Divide the dough into two slightly unequal portions.
-
2
Roll out the larger piece on a floured surface to a thickness of 18 inch.
-
3
Fit it into a deep 9- or 9 1/2-inch pie dish.
-
4
Roll the smaller piece of dough to a circle 18 inch thick and transfer it to a foil lined baking sheet.
-
5
Place the pastry dough in the refrigerator while you prepare the filling.
-
6
Bring the cider to a boil in a large saucepan.
-
7
Add the dried apples and simmer, covered, until they are softened but not mushy, 25 to 30 minutes (timing may vary; add water to keep the apples covered with liquid, if necessary).
-
8
Drain the apples, reserving the cider.
-
9
Preheat the oven to 425F (220C).
-
10
Sift into a mixing bowl the 1/4 cup sugar, cornstarch, cinnamon, and nutmeg.
-
11
Add the drained apples and toss gently.
-
12
Add 1/4 cup of the reserved cider (chill the remainder for drinking) and the lemon juice, and toss again.
-
13
Add more sugar to taste.
-
14
Pour the mixture into the pastry-lined pie dish, mounding the apples in the center.
-
15
Dot with butter; then lay the top crust over loosely.
-
16
Trim off excess pastry, leaving a 3/4 inch border.
-
17
Turn the edges under the edges of the bottom crust, forming a smooth border on the rim of pie plate.
-
18
Crimp or flute the border.
-
19
Brush the pastry lightly with milk, then sprinkle with 1 Tbs sugar for a light glaze.
-
20
Cut several slashes in the top crust to release steam.
-
21
Place the pie on a baking sheet and bake for 15 minutes.
-
22
Lower the heat to 400F (200C) and continue to bake until golden brown, about 30 minutes longer.
-
23
About 5 minutes before the pie is done.
-
24
Dribble the cream into the slashes to the top crust, then bake 5 minutes longer.
-
25
Cool on a wire rack.
-
26
Serve warm with vanilla ice cream or whipped cream
