What You Need
Double-crust pastry dough
3/4 pound dried apples
4 cups apple cider
1/4 cup plus 1 tablespoon sugar
3 tablespoons cornstartch
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
2 tablespoon cold unsalted butter, cut into bits
1 tablespoon cold milk
1 tablespoon heavy cream
What To Do
Divide pastry dough into two portions, one slightly larger than the other. Roll out the larger portion, then fit into 9-inch pie place. Roll out remaining dough to 1/8-inch thickness and place it on foil-lined baking sheet. Place in refrigerator to chill.
Preheat oven to 425F.
In large pot, combine apples and cider (add water if necessary to cover apples). Bring to a boil and simmer, partially covered, stirring occasionally, 20-30 minutes or until apples are softened. Drain, reserving 1/4 cup of cider. Allow apples to cool.
Sift together 1/4 cup sugar, cornstarch, cinnamon and nutmeg into mixing bowl, then add cooled apples and toss. Add reserved cider and toss gently until mixture is combined.
Retrieve pastry from refrigerator and spoon apple mixture into shell. Dot with butter. Place top pastry over filling and crimp edges. Brush pastry lightly with milk. Sprinkle with remaining sugar, and vent the top.
Bake on baking sheet in lower third of oven for 15 minutes, then reduce heat to 400F and bake another 30 minutes. Five minutes before baking is done, drizzle heavy cream into vents on top of pie and return to oven. Serve warm.
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