Apple Cider Pie

Apple Cider adds a special tartness to any regular apple pie recipe, the cider gives them a “kick” traditional apple pies just can’t match.

  • 1 cup apple cider (try using Homemade Apple Cider)
  • 2/3 cup sugar
  • 6 to 8 apples, pared, cored and sliced (about 6 cups)
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 teaspoon lemon juice
  • 1 teaspoon. vanilla
  • 1 tablespoon butter, melted
  • Pastry for 9-inch two-crust pie
  • Non-stick cooking spray

Apple Cider Pie Glaze

  • 1 egg, beaten
  • 1 teaspoon water

Preheat oven to 400 degrees. Bring apple cider and sugar to a boil in a large saucepan; add apples. Cook mixture uncovered until apples become tender, approximately eight minutes.

Drain the apples and save the syrup. You may have to add more cider to the syrup. Measure it, and if it does not equal 1 1 1/3 cups liquid, add cider to reach 1 1/3 cups. Mix the cornstarch in water until it is smooth and silky, then add lemon juice and vanilla. Stir the cornstarch mixture into the butter and then stir into the reserved syrup. Cook over medium heat and stir until syrup thickens and bubbles; add apples.

Spray a 9-inch pie plate with non-stick cooking spray, and line it with pie pastry. Fill the pastry with the apple mixture, and place top crust on top. Flute crust, and place pie on a cookie sheet. Slit holes in top of pie to release steam.

Mix together water and egg, and use a pastry brush to brush the top of the pie with the mixture. Bake for 40 minutes or until crust is golden and lightly browned.

Here’s a quick, fun version:

Easy Apple Cider Pie

  • 1 ready-made 9-inch pie shell, baked
  • 2 tablespoons red hots candies
  • 1 1/2 cups apple cider
  • 1 package (3 ounces) lemon gelatin mix
  • 2 cups whipped cream or whipped topping
  • 2 large red apples, grated

In medium mixing bowl, add 3/4 cup of the apple cider, then dissolve candy and Jello in the cider. Add remaining cider, and chill until mixture is syrupy.

Mix apple and whipped cream into the syrup, and then pour into the baked, cooled pie shell. Refrigerate. Serve chilled, topped with more whipped cream.


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