How To make Old Fashioned Apple Cider Pie
Servings: 6
1 x Pastry For 9" Pie; 2 Crust
6 c Apples; *
1 c Apple Cider Or Juice
2/3 c Sugar
1 x Apple Cider Or Juice
2 tb Cornstarch
2 tb Water
1/2 ts Cinnamon; Ground
1 tb Butter Or Regular Margarine
* Use cooking apples like Macs or Granny Smith's. Core and peel then thinly slice them. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Divide the pastry almost in half and roll out the larger half on a lightly floured surface to a 13-inch circle. Line a 9-inch pie tin with the pastry. Trim the edge to 1/2-inch beyond the rim of the pie tin. 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. Reduce the heat to low and simmer for 8 minutes or until the apples are tender. Drain the apples, reserving the syrup. Add enough additional apple cider to the syrup to make 1 1/3 cups. Return the syrup and apples to the saucepan. Combine the cornstarch and water in a small bowl and stir until well blended. Stir the cornstarch mixture and the cinnamon into the apple mixture. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from the heat and stir in the butter, then pour the mixture into the pastry lined pie tin. Roll out the remaining pastry to an 11-inch circle. Fold the pastry gently, so as not to tear it, into quarters and cut slits in the folds. 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. Fold the top crust under the lower crust and form a ridge by fluting the edge of the pie. Bake in a 400 degree F. oven for 40 to 45 minutes or until golden brown. Cool on a wire rack until slightly warm before cutting and serving. NOTE: This is the perfect pie to serve with the rich cheddar sauce in this file. -----------------------------------------------------------------------------
How To make Old Fashioned Apple Cider Pie's Videos
Classic Old Fashioned Apple Pie
Classic Old-Fashioned Apple Pie is a traditional Thanksgiving recipe that can be enjoyed all year long. Such an easy and such a classic recipe that you would want to have all of it at one go.
#ApplePie #Baking #AppleDessert #ThanksgivingPie #ThanksgivingRecipes
Course: Dessert
Cuisine: American
Prep Time: 180m
Cook Time: 60m
Total Time: 420m
Resting time: 180m
Servings: 10 Servings
Author: Anjali
Ingredients:
- 6 Large Apples Cored and thinly sliced (approximately 10-12 cups) I have used Honey Crisp Apples
- 1 Cup Packed Light Brown Sugar
- ½ Cup Granulated Sugar
- 1 Tablespoon Ground Cinnamon
- 1 Teaspoon Ground Nutmeg and more for sprinkling on the crust
- ½ Teaspoon Ground Ginger
- ½ Teaspoon Apple Cider Vinegar
- 1 Large Egg for Egg wash beaten with 1 tbsp milk
- Coarse Sugar OPTIONAL for sprinkling
1) Learn to make a crispy and flaky pie crust.
2) Place sliced apples in a large bowl. Add brown sugar, granulated sugar, apple cider vinegar, ground cinnamon, ground nutmeg, and ground ginger into it. Toss to combine and keep aside.
3) On a floured surface, cut the chilled pie dough into two halves. Keep the other half in the refrigerator while you roll one half to make the pie crust. Roll the dough until it has about 1/2 inch thickness. Turn the dough to a quarter turn after every few seconds so that you have a circular rolled dough which is about 11-12 inches in diameter. Roll the dough over your rolling pin and unwrap it on your pie dish. Tuck it carefully into the pie dish with your fingers and trim the edges to remove the extra hanging crust.
4) Add the Apple Pie Filling and pile them on top of each other. Pack them tight. Preheat the oven to 400F or 204C
5) Take out the other half of the dough, and roll it on a floured surface approximately 1-inch larger than the diameter of your pie dish. In this case, I rolled it approximately 11-12 inches in diameter. Use a pizza cutter or a pastry wheel or sharp knife to slice thin vertical slices about 1/2 inch wide. You will have about 16 strips. Weave the strips carefully over and under one another so that it looks sort of like a basket. Add the lattic right on the apples and press it down slightly. Trim off the excess from the corners and flute the edges of your pie.Brush egg wash over the lattice crust. Sprinkle some coarse sugar and ground nutmeg on top.
6) Place the pie in the lower third rack of the oven. If you think it will spill over then just place this pie dish on a baking tray and then allow it to bake at 400F for at least 20-minutes.After 20-minutes, lower the temperature to 375F 191C and bake for additional 35-45 minutes or until the pie filling is bubbly. If the pie crust is getting too brown you can loosely cover the top with an aluminum foil. After your pie is baked, insert a knife in the center and check. It should come out relatively clean with some moist crumbs.
7) Allow the pie to cool down for 3 to 4 hours. Cut it into slices and serve with some caramel sauce on top. This is best served on the same day. However, if you wish to store it then you can cover it tightly with a plastic wrap or foil and refrigerate for up to 3-4 days.
Make-Ahead & freezing: You can make the pie dough ahead of time and then store it in the refrigerator for at least 5 days. You can also freeze it for up to 3 months - but make sure it is properly wrapped with a plastic wrap and then double wrapped with an aluminum foil. Thaw overnight in the refrigerator before using it the next day. You can also freeze baked apple pie after it has cooled down completely. Keep it in a disposable aluminum pie dish. The best part about storing it in this dish is that you can take it straight from the freezer to the oven. But you have to bake it a little longer than the mentioned bake time. But, the top might get a little too brown so you can tent with foil and prevent over-browning. But, ideally, you should thaw it overnight in the refrigerator before baking it. If this feels a little too sweet for you then you can add some salted caramel sauce on top or some fresh lemon juice to balance the sweetness. Dump the apple pie filling on top of each other and pack it tightly. Place the lattice right on top of the pie filling and also press it a little so that there are no gaps between the lattice and the pie filling. Don't forget to use cold water, cold butter cubes, and cold shortening to make the pie crust.
calories 237Kcal
Apple Old Fashioned - The PERFECT Fall Cocktail
Suggested quantities are just that, suggestions. Feel free to increase or decrease quantities in order to cater to your personal tastes. Enjoy!
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THE RECIPE:
2 dashes walnut bitters
1/4 oz. (7.5ml) Fall Syrup
1/4 oz. (7.5ml) Dom Benedictine
1/2 oz. (15ml) Old Forrester Rye
1/4 oz. (7.5ml) Calvados
1 oz. (30ml) Lairds Apple Brandy
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Apple Pie on the Rocks || Fireball Cinnamon Whisky || Vodka
Get the sweetness of Apple with the spice of Cinnamon with this Fireball Cinnamon Whisky.
Glassware: Old Fashioned Glass
Add 30 ml Cinnamon Whiskey
Add 30 ml Vodka
Add 120 ml Apple Juice
Add a pinch of Cinnamon powder
Shake and serve chilled
Garnish with Apple Slice and Cinnamon
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Paul bakes a DELICIOUS Pork Apple and Cider Pie | Paul Hollywood’s Pies & Puds
Paul bakes the ultimate pie!
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Insanely Easy Old-Fashioned Apple Pie & All-Butter Crust
I was always intimidated by making pie at home but I often found store bought pie to be too sweet and full of preservatives. I just wanted a comforting homemade apple pie with the perfect balance of sweet and tart flavors so I overcame my fears and figured out an insanely easy apple pie method that works every time!
You’re going to love this all-butter pie crust. The secret ingredient makes it so flaky and gives it incredible flavor. I don’t even normally like pie crust but this one is good enough to eat on its own. I promise.
Recipe
Crust (Enough for the top & bottom crust, I’m using a 9.5 inch pie pan):
320g or approximately 2 cups and 2 Tbs of white flour (I’m using bread flour but feel free to use all purpose if you have it)
1 tsp himalayan pink salt
2 tsp white sugar
8 oz or 1 cup of cold salted butter
5 Tbs ice water
1 Tbs apple cider vinegar
1 whole egg for egg wash
Optional sprinkle of turbinado sugar
Filling:
3 pounds of your preferred type of apples (approximately 9-10 small apples or 7-8 large apples, I like granny smith)
1 ½ tsp cinnamon
1/3 cup white sugar
1/3 cup dark brown sugar
2 Tbs cornstarch
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Make an Apple Pie Old Fashioned
I used my apple infused bourbon and I made an Apple Pie Old Fashioned. It is a great fall version of the classic cocktail.
1 bar spoon sugar
1 dash of cinnamon
4 dashes Peychaud Bitters
1 bar spoon of sparkling water
2 ounces (60 ml) apple bourbon
(Recipe video in my profile)
Add ice, stir, and strain into an old fashioned glass with an ice chunk in it.
Garnish with a slice of apple and a cinnamon stick. Cheers!
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