3 cups apple cider
Crust: 1/4 cup cold water
2 teaspoons cider vinegar
2 cups all-purpose flour
3/4 cup cold butter, — cut into small pieces
Filling: 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 n
In saucepan, bring cider to boil and reduce to about 1/2 cup. Cool about 20 minutes.
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 warm.