3/4 c Apple Cider or Apple Juice
1/2 c Dates or Raisins; (chop and
-pit dates)
1 tb Cornstarch
1/2 ts Ground Ginger
1/2 ts Lemon Rind; grated
2 Prepared or homemade Pie
-Crusts
1/2 c Granulated Sugar
1 tb All-purpose Flour
5 c Tart Baking Apples; peeled
-and thinly sliced
Extra sugar and cinnamon;
-(optional)
Preheat the oven to 375-F degrees.
In a small saucepan, stir together the apple cider, dates or raisins,
cornstarch, ginger, and lemon rind. Bring the mixture to a boil over
moderate heat, stirring constantly. Cook for about 2 minutes or until
mixture is thickened, making sure to stir constantly. Remove from
heat; set aside.
Line a 9-inch pie tin with 1 of the pie crusts. Neatly trim the crust
even with edge of pie tin.
In a large bowl, stir together the sugar and flour. Add the apples
and toss until the apples are well coated. Spoon the apple mixture
into the prepared crust. Spoon cider mixture over apple mixture.
Cut small slits in the remaining pie crust and place on top of cider
and apple filling. Trim the top crust to 1/2 inch beyond edge of the
pie tin. Fold the top crust under the bottom crust and crimp the edge.
Sprinkle the top with a little granulated sugar and a dash of
cinnamon, if so desired. Bake for 40 to 45 minutes, or until apples
are tender and crust is golden. Remember, if the edge of the crust
browns too quickly, simply cover the rim with foil to even out the
browning while baking.
Remove the pie from the oven and cool on a wire rack for 2 hours
before serving.
Yields
8 servings
