Pastry For 9" Pie; 2 Crust
6 c  Apples; *
1 c  Apple Cider Or Juice
2/3 c  Sugar
Apple Cider Or Juice
2 tb Cornstarch
2 tb Water
1/2 ts Cinnamon; Ground
1 tb Butter Or Regular Margarine

* Use cooking apples like Macs or Granny Smiths. Core and peel then
thinly slice them.
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Divide the pastry almost in half and roll out the larger half on a lightly
floured surface to a 13-inch circle. Line a 9-inch pie tin with the
pastry. Trim the edge to 1/2-inch beyond the rim of the pie tin. Combine
the apples, 1 cup of apple cider and the sugar in a 3-quart saucepan and
cook, over high heat, until the mixture comes to a boil. Reduce the heat
to low and simmer for 8 minutes or until the apples are tender. Drain the
apples, reserving the syrup. Add enough additional apple cider to the
syrup to make 1 1/3 cups. Return the syrup and apples to the saucepan.
Combine the cornstarch and water in a small bowl and stir until well
blended. Stir the cornstarch mixture and the cinnamon into the apple
mixture. Cook over medium heat, stirring constantly, until the mixture
comes to a boil. Remove from the heat and stir in the butter, then pour
the mixture into the pastry lined pie tin. Roll out the remaining pastry
to an 11-inch circle. Fold the pastry gently, so as not to tear it, into
quarters and cut slits in the folds. Gently unfold the pastry on to the
top of the filling and trim the edge to 1-inch beyond the rim of the pie
tin. Fold the top crust under the lower crust and form a ridge by fluting
the edge of the pie. Bake in a 400 degree F. oven for 40 to 45 minutes or
until golden brown. Cool on a wire rack until slightly warm before
cutting and serving.

NOTE:

This is the perfect pie to serve with the rich cheddar sauce in this file.