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1
Divide the pastry almost in half and roll out the larger half on a lightly floured surface to a 13-inch circle.
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2
Line a 9-inch pie tin with the pastry.
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3
Trim the edge to 1/2-inch beyond the rim of the pie tin.
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4
Combine the apples, 1 cup of apple cider and the sugar in a 3-quart saucepan and cook, over high heat, until the mixture comes to a boil.
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5
Reduce the heat to low and simmer for 8 minutes or until the apples are tender.
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6
Drain the apples, reserving the syrup.
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7
Add enough additional apple cider to the syrup to make 1 1/3 cups.
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8
Return the syrup and apples to the saucepan.
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9
Combine the cornstarch and water in a small bowl and stir until well blended.
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10
Stir the cornstarch mixture and the cinnamon into the apple mixture.
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11
Cook over medium heat, stirring constantly, until the mixture comes to a boil.
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12
Remove from the heat and stir in the butter, then pour the mixture into the pastry lined pie tin.
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13
Roll out the remaining pastry to an 11-inch circle.
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14
Fold the pastry gently, so as not to tear it, into quarters and cut slits in the folds.
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15
Gently unfold the pastry on to the top of the filling and trim the edge to 1-inch beyond the rim of the pie tin.
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16
Fold the top crust under the lower crust and form a ridge by fluting the edge of the pie.
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17
Bake in a 400 degree F. oven for 40 to 45 minutes or until golden brown.
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18
Cool on a wire rack until slightly warm before cutting and serving.
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19
NOTE:
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20
This is the perfect pie to serve with the rich cheddar sauce in this file.
