*  Exported from  MasterCook II  *
                             OLD FASHIONED APPLE PIE
 Recipe By     :THE DESSERT SHOW SHOW #DS3229
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        3  cups          apple cider
      1/4  cup           cold water
        2  teaspoons     cider vinegar
        2  cups          all-purpose flour
      3/4  cup           cold butter, -- cut into small pieces
      3/4  cup           plus 1 1/3 tablespoon sugar, -- divided
      1/4  cup           all-purpose flour
        1  teaspoon      ground cinnamon
        1  teaspoon      ground nutmeg
        8  large         granny smith apples (about 4 pounds),
                         - halved, cored and peeled and cut -- into 1/2 inch chu
 In saucepan, bring cider to boil and reduce to about 1/2 cup. Cool about 20
 Crust: mix together cider and water. In processor, mix together flour and
 butter. Pulse off and on until coarse crumbs form. With motor running, add
 water-cider mixture. Process just until dough leaves side of bowl. Gather
 dough into a ball. Divide in half. Flatten each into a disk & wrap in
 plastic wrap. Chill about 30-45 minutes. Filling: in bowl, mix together
 sugar, flour, cinnamon and nutmeg. Add apples to sugar mixture and toss to
 coat well. Sprinkle reduced apple cider over all and toss to coat well.
 Preheat oven to 425 degrees F. On lightly floured surface, roll out half of
 dough to a 12 inch circle. Place in 9 inch pie plate. Spoon apple mixture
 into pie shell, mounding high in center. Roll remaining dough into 12 inch
 circle. Place over filling. Press edges together and roll up together to
 form an even rim. Flute decoratively. Brush top of pastry with water and
 sprinkle over all with 1 1/2 tablespoons sugar. Cut slits in top of pie for
 steam to escape. Place pie on baking sheet and bake 30 minutes. Reduce
 temperature to 350 degrees F and continue to bake 45 minutes or until crust
 is golden brown and apples are bubbly. (if top crust begins to brown too
 quickly, cover loosely with a piece of foil.) Cool on wire rack. Serve
                     - - - - - - - - - - - - - - - - - -