Ingredients for Apple Pie Made With Boiled Cider
- 2 1/2 cups + 2 tablespoons all-purpose flour
- 1 teaspoon salt
- vegetable shortening
- 1 cup (2 sticks) cold unsalted butter
- 1/2 cup ice water
- 6-8 medium pie apples (about 6 cups)
- powdered sugar
- 1/4 cup boiled cider
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- vanilla extract
- 2 tablespoons fresh lemon juice
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup frozen apple juice concentrate
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How to Make Apple Pie Made With Boiled Cider
- Preheat oven to 375°F (190°C).
- 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.
- 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.
- On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer to a 9-inch pie plate.
- 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.
- Pour the apple mixture into the pie crust.
- 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.
- Cut several slits in the top crust to allow steam to escape.
- 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.
- Let the pie cool completely on a wire rack before slicing and serving (ideally overnight for the best flavor and texture).
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
127g
Fat
64g
Carbs
23g
