2 1/2 lbs Apple, peeled, cored and cut into slices
2/3 cup plus 2 Tbsp Hard Cider
1/3 cup packed Dark Brown Sugar
1/3 cup Sugar
3/4 tsp Cinnamon
1/4 tsp Nutmeg
1 Tbsp Lemon Juice
1/4 tsp Salt
3 Tbsp Cornstarch
2 Tbsp Unsalted Butter
Instructions
Crust- combine flour and salt, cut in butter and
shortening, sprinkle in vodka and toss, add 3 Tbsp
ice water and mix lightly, sprinkle in 2 more Tbsp
ice water and stir, add in remaining water, divide
in two, cover with plastic wrap and refrigerate.
Filling- combine apple slices, 2/3 cup hard
cider, sugars, cinnamon, nutmeg, lemon juice
and salt in a large stockpot, bring to boil on
high and cook, stir until sugar dissolves and
apples are coated. Combine 2 Tbsp hard cider
and cornstarch, whisk until smooth, add to
apple and boil 1 to 2 minutes until thick,
remove from heat and let sit 30 minutes.
Roll out one disc of dough to 12 inches for a 9
inch pan, transfer to pan, pour apple mixture
into crust and dot with 2 Tbsp butter cut into
pieces, roll out second crust disc and place on
top, pinch edges and trim excess, vent crust
and refrigerate 1 hour.
Preheat oven to 425, brush top of pie with milk
and sprinkle with sugar, bake 20 minutes then
reduce to 375, bake 40 more minutes, cool on rack
and serve.
Originally Submitted
5/22/2016
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