Apple Pie Made With Boiled Cider Recipe

Ingredients for Apple Pie Made With Boiled Cider

• All Purpose Flour
• 1 teaspoon salt
• Vegetable Shortening
• Butter
• 1/2 cup ice water
• Pie Apples
• Powdered Sugar
• Cider
• Nutmeg
• Cinnamon
• Allspice
• Vanilla Extract
• Fresh Lemon Juice

How to Make Apple Pie Made With Boiled Cider

1. Preheat oven to 375°F (190°C).
2. Make the pie crust: In a large bowl, combine 2 1/2 cups all-purpose flour, 1 tsp salt, and 1 cup (2 sticks) cold unsalted butter, cut into cubes. Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Add 1/2 cup ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form into two discs, wrap in plastic wrap, and chill for at least 1 hour.
3. While the dough chills, prepare the apples: Peel, core, and slice 6-8 medium apples (about 6 cups). Place the sliced apples in a bowl of water with 2 tablespoons of lemon juice to prevent browning.
4. On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer to a 9-inch pie plate.
5. In a large bowl, combine the sliced apples, 1/4 cup boiled cider (or substitute with 1/2 cup frozen apple juice concentrate, thawed), 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice.
6. Pour the apple mixture into the pie crust.
7. Roll out the second disc of dough and either place it over the filling or cut into strips for a lattice top. Crimp the edges to seal.
8. Cut several slits in the top crust to allow steam to escape.
9. Bake for 150 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
10. Let the pie cool completely on a wire rack before slicing and serving (ideally overnight for the best flavor and texture).