The recipe
An Apple Pie Built Around Boiled Cider
Boiled Cider Apple Pie, contributed by Sandy Bechtold of the McClusky Unit, starts with a traditional double crust but takes an unusual turn in the filling.
Along with thinly sliced apples, the recipe combines sugar, cornstarch, beaten egg, melted butter, boiling water, and a half cup of boiled-and-cooled apple cider. The result is a filling that reads richer and more custardy than a standard cinnamon-sugar apple pie.
Why it matters
Why This One Is Worth Bringing Back
Boiled Cider Apple Pie is worth bringing back because boiled cider is not just a flavor accent here—it is part of the structure of the filling. The cider is combined with sugar, cornstarch, egg, butter, and boiling water before being poured over the apples.
That makes the recipe notably different from the more familiar apple-pie formula of fruit tossed with sugar and spice. It is a good example of why community cookbooks are worth reading closely: even a familiar title can hide an unexpected technique.
The source gives no additional contributor note, so the archive stays focused on the distinctive method that is actually documented.
If you want to compare apple recipes from the same archive, try Mock Apple Pie for a very different approach, or Raw Apple Muffins for another fall bake. Both sit within 75 Years of Caring and Sharing.
Modern kitchen notes
If You're Making It Today
These are modern editorial suggestions, not changes to the archived recipe. When a variation comes directly from the original source, we will say so.
Boil and cool the cider first
The ingredient list specifically calls for apple cider that has been boiled and cooled before it is added to the filling.
Use thinly sliced apples
The source calls for two cups of thinly sliced apples, which will cook more evenly under the top crust.
Cut steam vents in the top crust
The printed method tells you to cut a couple of slashes in the crust before baking at 425°F.
Let it cool to warm before serving
The cookbook specifically says to cool the pie to a warm temperature before serving rather than serving it straight from the oven.
Recipe card
The Preserved Recipe
Boiled Cider Apple Pie
Ingredients
- pastry for 1 (9 inch) double-crust pie
- 1 c. granulated sugar
- 1 dash salt
- 3 Tbsp. cornstarch
- ½ c. apple cider boiled and cooled
- 1 egg beaten
- 1 Tbsp. melted butter or margarine
- 1½ c. boiling water
- 2 c. thinly sliced apples
Instructions
- Preheat oven to 425°F.
- Roll out half the dough; fit into a 9 inch pie pan.
- Roll out the remaining dough; set aside.
- In a large bowl, combine sugar, salt, and cornstarch.
- Stir in cider; blend well.
- Stir in egg and melted butter.
- Stir in boiling water.
- Spoon apples into pie and pour cider mixture over apples.
- Cover with top crust; crimp and seal edges, cutting a couple of slashes in the top crust to allow steam to escape.
- Bake 40 to 45 minutes or until golden brown.
- Let cool to a warm temperature before serving.
- Yield: 6 to 8 servings.
Give Something Back
Help preserve the community behind the cookbook.
This recipe traces back to a Jersey County community cookbook created in the spirit of sharing, service and local connection. If you’d like to carry that spirit forward, consider supporting the Jersey County Historical Society and its work preserving local history for future generations.
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Nostalgic Foodie is not affiliated with the Jersey County Historical Society and does not receive any portion of donations.
From the archive
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