1/4 cup chilled stick margarine or butter, cut into small pieces
1/4 cup vegetable shortening
2 cups apple cider
1/3 cup sugar
3 tablespoons cornstarch
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1 1/4 teaspoons pumpkin-pie spice
7 Braeburn apples, peeled and quartered (about 3 pounds)
1 large egg, lightly beaten
1 tablespoon water
1 tablespoon sugar
How to Make It
To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/3 cup flour and ice water, stirring with a whisk until well-blended. Combine 1 2/3 cups flour and salt in a bowl; cut in margarine and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add ice water mixture; toss with a fork until moist. Divide dough in half. Gently press each half of mixture into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll one half of dough, still covered, into a 12-inch circle, and chill. Roll other half of dough, still covered, into an 11-inch circle; chill.
To prepare filling, bring cider to a boil in a large, heavy saucepan over high heat. Cook until reduced to 1/2 cup (about 20 minutes). Cool completely.
Preheat oven to 450°.
Combine cooled cider, 1/3 cup sugar, cornstarch, lemon juice, vanilla, and pie spice in a large bowl. Cut each apple quarter crosswise into 1/4-inch-thick slices. Stir apple slices into cider mixture.
Remove 1 sheet of plastic wrap from the 12-inch circle; fit dough into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate. Remove top sheet of plastic wrap. Spoon apple mixture into crust, and brush edges of crust lightly with water. Remove 1 sheet of plastic wrap from the 11-inch circle, and place on top of apple mixture. Remove top sheet of plastic wrap. Press edges of dough together; fold edges under, and flute. Cut 6 (1-inch) slits into top of pastry using a sharp knife. Combine egg and 1 tablespoon water. Brush top and edges of pie with egg mixture, and sprinkle with 1 tablespoon sugar. Place pie on a baking sheet, and bake at 450° for 15 minutes. Reduce oven temperature to 350° (do not remove pie from oven), and bake an additional 45 minutes or until golden. Cool on a wire rack.
This pie (presented next to another Souther Living pie) earned me a marriage proposal, so I'd say it was a hit. I followed the filling recipe exactly but cheated for time (and because there's nothing I dislike doing in the kitchen nearly as much as making pie crust) by buying refrigerated pie crust. Everything about this pie was just lovely.
This is a very tasty pie. It had a great texture, and the filling was just right with consistency. The crust was one of the best I have made so far using Cooking Light. Similar to another reviewer, it definitely has an "appley" taste, which is very yummy. I used a mandoline to make the apple slices uniform, and I used cinnamon instead of the pumpkin pie spice.
With modifications, this has become our go-to recipe for apple pie. Since no one in my family really likes pumpkin, we don't keep pumpkin-pie spice on hand. I substitute 1/2 tsp. cinnamon, plus 1/4 tsp. each of nutmeg, ginger and 5-spice powder. Also, I was rather underwhelmed with the crust and have been using Pillsbury crusts instead. Apple juice is an acceptable substitute for the cider (although the cider is better), and I have replaced the sugar with Splenda, except for the sugar that goes on top (Splenda doesn't brown properly). I also tend to use Granny Smith apples. I'd love to see the nutritional analysis of my revised recipe.
The cider reduction really gives this pie an "applely" taste. I made sure to reduce down the cider to a half of a cup, but was still fearful to put all of the liquid in because I didn't want the crust to end up soggy. However, I added the majority of the liquid and it gelled up nicely. Next time I'll add it all. Even my grandma, who makes the best apple pies ever, loved it!
great topped with turbinado sugar
I've made this quite a few times and to get a good gel setting in the pie you REALLY need to make sure that cider cooks down or it is just too wet. I cheat and use prepared pie crust since the best part of this pie really is the cider