2 cups apple cider
1/3 cup sugar
3 tablespoons corn starch
2 tablespoons lemon juice
2 teaspoons vanilla extract
1 1/4 teaspoons pumpkin-pie spice
7 Braeburn apples, peeled and quartered (about 3 pound)
2 refrigerated 12-inch pie crusts
1 large egg, slightly beaten
1 tablespoon water
1 tablespoon sugar
Tip: Of course, you can use your favorite pie dough recipe instead of using the pie crusts you can buy in the store. :-)
Preparation (45 minutes plus 1 hour baking time):
1. Bring cider to a boil in a large, heavy saucepan over high heat. Cook until reduced to 1/2 cup (about 20 minutes). Let cool completely.
2. Combine cooled cider, sugar, cornstarch, lemon juice, vanilla, and pie spice in a large bowl. Cut each apple quarter crosswise into 1/4-inch-thick slices. Stir apples into cider mixture.
3. Lightly coat a 9-inch pie pan with cooking spray. Unwrap one pie crust and fit it into the pie pan, allowing dough to extend over the edge of the pan. Spoon apple mixture into crust and brush edges of crust lightly with water. Unwrap second pie crust, place it on top of apple mixture and press the edges of dough together. Using a sharp knife, cut a few slits into the top of pastry.
4. Combine egg and water. Brush top and edges of pastry with the egg mixture and sprinkle with sugar.
5. Place pie in the pre-heated oven (450 F) and bake for 15 minutes. Reduce oven temperature to 350 F and bake an additional 45 minutes or until golden.
I love the Apple Cider Pie best, when it's still oven-warm - and served with some French Vanilla ice-cream... enjoy!