MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Old-Fashioned Apple Pie
Categories: Pies, Pastry, Fruits
Yield: 6 Servings

2 Foolproof all butter pie
- crusts (follows)
1 c Apple cider; reduced
8 1/2 c Apples; cored, thin sliced
1 1/2 tb Apple cider vinegar
1/2 c Granulated sugar
1/2 c Lt brown sugar; lightly
- packed
3/4 ts Ground cinnamon
1/2 ts Ground nutmeg
1/4 ts Ground allspice
1/4 c A-P flour
1/4 ts Salt
1 lg Egg
1 ts Milk
Turbinado sugar; opt

Read the crust recipe twice and follow it exactly as
written! Making any changes to the ingredient list or
method will certainly affect the overall outcome of
your pie crust.

Be aware of temperature the entire time you’re making
the dough. It must never get warm and the butter must
never melt!

Make the pie crust in advance! It needs at least 2 hours
in the fridge before being rolled out, another hour once
it’s been fitted into the pie pan, and at least another
20 minutes after its been filled. If you decrease the
chill time, the pie crust will most likely shrink when
baking.

MAKE THE PIR: Lightly spray a 9" pie pan with non-stick
spray; set aside. Line a baking sheet with parchment
paper; set aside. Roll one piece of pie crust into a
12" round, then carefully place it in the prepared pan.

Using your hands, gently fit the dough into the bottom
of the pan and up the sides, allowing for one inch of
pie crust overhang. Sprinkle the bottom of the pie crust
with one teaspoon of flour and one teaspoon of sugar,
mixing them together so they evenly coat the bottom of
the crust. Trim the excess crust with kitchen sheers and
place the pan in the refrigerator until needed.

Roll the second piece of pie crust into a 12" round.
Using a ruler and a paring knife, cut 16 strips, each
about a 1/2" wide. Don't worry if they end up being
a little uneven - it happens! Carefully transfer the the
strips onto the prepared baking sheet and place in the
refrigerator until needed.

Place the apple cider in a small saucepan and bring to a
boil over medium-high heat. Continue cooking, stirring
frequently, until you have 1/4 cup of apple cider
reduction; about 10 minutes. Remove from heat.

In a large bowl combine the sliced apples, apple cider
reduction, and apple cider vinegar; toss well to coat
the apples, set aside. In medium-sized bowl combine both
sugars, spices, flour, and salt. Add the dry mixture to
apple mixture and toss well to coat.

Using a slotted spoon, fill the chilled pie crust with
the apple filling, leaving excess juices behind. Remove
the pie crust strips from the refrigerator and begin
creating a lattice pattern, carefully weaving over and
under each strip of the opposite direction. Once you're
done weaving, trim any excess dough from the edges.
Return the pie back to fridge for 20 minutes.

In the meantime, set the oven @ 425ºF/218ºC.

Make an egg wash by whisking together the egg and milk
until well combined. Brush the egg wash over the lattice
strips and crust of the unbaked pie, then sprinkle with
the turbinado sugar, if using. Place the pie on a large
baking sheet. Bake for 20 minutes, then reduce the heat
to 375ºF/190ºC, and continue baking for an additional
45 minutes, or until the crust is golden brown and
filling is bubbling. To avoid over browning, you may
want to place a piecrust shield on the pie after 30
minutes of baking. Carefully remove the pie from the
oven, and place it on a wire rack to cool completely
before cutting, about 6 hours.

This pie will keep, loosely covered, at room temperature
for one day. You may also tightly wrap it and store it
in the fridge for up to one week.

SERVINGS: 1 - 9" Pie

RECIPE FROM: https://bakerbynature.com

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