Boiled Cider Apple Pie

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.

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Boiled Cider Apple Pie

Preserved from 75 Years of Caring and Sharing, printed page 191.

Course: Dessert

Cuisine: American

Keyword: apple pie, community cookbook recipe, vintage dessert

Servings: 6 to 8 servings

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.