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Square hero image of boiled cider apple pie with visible sliced apples, a flaky double crust, and warm fall styling.
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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.