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The three major things which are unusual about this pie are what makes this pie so special. First is the addition of the Boiled Cider. Second is it's long baking time of 2 hours, and third is the instructions to not cut and serve until it is COMPLETELY cool or the next day. I found this recipe on the King Arthur Flour Website. It is a wonderful pie. In fact I think it is probably the best apple pie I have ever made. If you wish you can substitute the boiled cider for frozen concentrated apple juice but since it is less concentrated than the boiled cider the flavor will not be as intense. Boiled Cider can be ordered online from several cidermills on the east coast or from King Arthur Flour. The cider mill in Vermont sells their's the cheapest. Since the amount used in this recipe is only 1/4 cup, a pint bottle would make several pies. It can also be used as a topping for many things since it is actually a syrup with a very nice strong apple flavor similar to the taste of Apple Butter. Using either a KitchenAid Mixer or a Food Processor with short pulses of power works very well for mixing the dough. NOTE** Here's a helpful hint--Put sliced apples into a water bath and few tablespoons of lemon juice while waiting to avoid browning. Preparation time does not include chilling time of the dough.
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon salt
- 1⁄4 cup vegetable shortening (I used Crisco No-Trans Fat)
- 10 tablespoons cold butter, cut into cubes or pats
- 7 -9 tablespoons ice water
- 8 cups pie apples, lightly packed cored, & peeled. Using more than one kind of apples gives a better flavor
- 1 1⁄4 cups powdered sugar
- 1⁄4 cup boiled cider
- 1⁄4 teaspoon nutmeg
- 1 teaspoon cinnamon (I used Vietnamese Cinnamon it's flavor is wonderful)
- 1⁄4 teaspoon allspice
- 1⁄4 teaspoon salt
- 1 tablespoon vanilla extract
- 1 tablespoon fresh lemon juice
- 2 tablespoons butter, melted
- 6 tablespoons all-purpose flour
- For the pie crust whisk together the flour and salt.
- Add the shortening and mix until well combined.
- Add the butter and mix until just crumbly. (DO NOT mix until the butter is completely blended -- it will produce a better crust this way.).
- Gradually add the ice water until the dough is mixed so that it holds together in a ball and no longer feels crumbly or dry.
- Take the large ball and divide it into two pieces with one piece being slightly larger than the other. If you weigh your ingredients the larger piece should weigh approximately 11 oz and the smaller piece should weigh approx 9 oz.
- Form each piece into a disk and then gently roll the edges onto a floured area.
- Gently pat the disks until they are about one inch thick and then wrap each one separately in any brand of plastic wrap.
- Refrigerate for at least 30 minutes. However if you wish it can be refrigerated for up to 3 days.
- Take the dough out of the refrigerator. Only if it has been chilled for more than 30 minutes will it need to be left to warm up a little bit- up to 30 minutes.
- Preheat oven to 350 degrees.
- Roll out the larger piece of dough and on a floured surface to a 14-15 inch circle.
- Gently fold the large circle in half and then into a triangle by folding again. Place the triangle piece dough into the pie pan and gently open the folded pieces so that it will be nicely centered. DO NOT cut off excess dough which will hang over the edges of the pie pan.
- Roll out the smaller piece of dough and on a floured surface to a 11-12 inch circle. Fold it into a triangle like before and cover with plastic wrap until ready to put on the top of the filling after it is inserted into the pan.
- In a large bowl put the apples which have been sliced, sugar, lemon juice, spices, vanilla, boiled cider and salt. Don't be alarmed to see that the mixture becomes a little syrupy as you are stirring the filling.
- Add the butter and flour, blend well. Set aside.
- Fill the pan which is lined with the larger pie crust with the apple mixture.
- Top with the smaller pie crust, and add several slits with a sharp knife for the steam to escape and to try to avoid spill-overs while baking.
- Gently bring the unused portion of crust from the bottom layer up over the top of the upper layer and seal well, crimping as is your desire. (Crimping helps seal the crust against seepage -- you can press a fork into the edge all the way around if you desire or use any other method.)
- Bake at 350 degrees for 45 minutes.
- Remove from oven and gently cover the entire pie with a large sheet of aluminum foil.
- Bake at the same temperature for another 1 hour and 15 minutes.
- Remove from oven and let cool COMPLETELY before cutting. The pie sets up to a non-runny consistency when it is completely cool and not warm.
- It is recommended to make the day before and not cut or eaten until the next day. Not only does this make a firmer pie but also helps to develop and meld the flavors.
I have made this recipe from KA catalog. It is wonderful, and the Boiled Cider does make a very rich and intensely flavored pie. I leave the skins on my apples (actually any fruit that I bake) for extra nutrition. We hardly know that they are there. Thanks for posting this Carrol Judy in WA
I also made this pie from the King Arthur baking catalog, I used local farm cider and boiled it down-Loved it, DH loved it and the kids loved it too. After reading the boards about CarrolJ trying the bottled cider from KA, I ordered it to see if there is differenceâ€¦It was delicious too!!!! I like the idea of using local cider but when itâ€™s not in season the bottled cider is a great alternative! I like the idea of using the boiled cider as syrup over the pie-yum!!