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1
In a medium saucepan over medium heat, boil the cider, uncovered for 25 minutes or until reduced to 1 1/2 cups.
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2
Remove 1/4 cup and reserve the rest for sauce.
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3
Place the apples in a large saute pan and pour the 1/4 cup of reduced cider and 2 tbls of rum over the top.
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4
Cook, uncovered for 3-4 minutes or until barely tender.
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5
Combine the dry ingredients in a small bowl, then mix gently into the apples with a rubber spatula.
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6
Preheat oven to 375u00b0.
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7
Line a 9-inch pie pan with pastry and pour in the filling.
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8
Dot with butter, then top with the second crust and crimp to seal the edges.
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9
Bake the pie for 60 minutes or until the filling bubbles up in the center.
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10
Cover with foil if the top begins to get too brown.
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11
Let pie cool to lukewarm.
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12
To prepare the SAUCE:
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13
In a medium saucepan, whisk together the remaining 1 1/4 cups reduced cider, the rum, brown sugar, cornstarch, lemon zest, cinnamon, cardamom, nutmeg and salt.
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14
Over medium heat, bring to a boil, add the butter and cook for 2 minutes.
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15
Keep warm until ready to serve.
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16
Cut the pie into wedges and serve with a scoop of vanilla ice cream and a dollop of hot cider sauce.
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17
To prepare the PIE CRUST:
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18
In a large mixing bowl, combine the flour, baking, salt and sugar.
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19
Add the shortening, (I use 1 cup butter flavor Crisco and 3/4 cup regular Crisco) and beat until the mixture is crumbly.
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20
In a small bowl, beat the egg well and add the vinegar and water.
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21
Pour over the flour-shortening mixture and mix for about 1 minutes till well combined.
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22
Form the dough into 4 balls.wrap and refrigerate overnight or at least a couple of hours.
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23
To make the pastry shells, roll out one of the balls of dough 1/8-inch thick on a lightly floured board.
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24
Roll out to fit your pie pan (this pastry is not fragile, but is it does tear, just press it together with your fingers).
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25
Ease the dough into the pan without stretching it and pat it firmly in place so there won't be any air pockets.
