Title: Dried Apple "Pour-Through" Pie
Categories: Pastry, Fruits, Pies, Desserts, Citrus
Yield: 6 Servings
Pastry for a two-crust pie
1 qt Apple cider
3/4 lb Dried apples
1/4 c Sugar; + more to taste
1 tb Cornstarch
1/2 ts Cinnamon
1/4 ts Nutmeg; fresh grated
1 tb Lemon juice
2 tb Unsalted butter; cold; in
- small pieces
1 tb Milk
3 tb Heavy cream
MMMMM-----------------------ACCOMPANIMENTS----------------------------
Vanilla ice cream or
Sharp cheddar cheese
Divide the dough in two slightly unequal portions. Roll
out the larger piece on a floured surface to a thickness
of 1/8". Fit it into a deep 9" or 9 1/2" pie dish. Roll
the smaller piece of dough to a circle 1/8" thick and
transfer it to a foil lined baking sheet. Place the
pastry dough in the refrigerator while you prepare the
filling.
Bring the cider to a boil in a large saucepan. Add the
dried apples and simmer, covered, until softened but not
mushy, 25 to 30 mins (timing may vary; add water to keep
the apples covered with liquid, if necessary). Drain the
apples, reserving the cider.
Set oven @ 425 F/220 C. Sift into a mixing bowl the 1/4
cup sugar, cornstarch, cinnamon, and nutmeg. Add the
drained apples and toss gently. Add 1/4 cup of the
reserved cider (chill the remainder for drinking) and
the lemon juice, and toss again. Add more sugar to
taste. Pour the mixture into the pastry-lined pie dish,
mounding the apples in the center. Dot with butter; then
lay the top crust over loosely.
Trim off excess pastry, leaving a 3/4" border.
Turn the edges under the edges of the bottom crust,
forming a smooth border on the rim of pie plate. Crimp
or flute the border.
Brush the pastry lightly with milk, then sprinkle with 1
Tb sugar for a light glaze. Cut several slashes in the
top crust to release steam.
Place the pie on a baking sheet and bake for 15 mins.
Lower the heat to 400 F/205 C and continue to bake until
golden brown, about 30 mins longer. About 5 mins before
the pie is done dribble the cream into the slashes to
the top crust, then bake 5 mins longer.
Cool on a wire rack.
Serve warm with vanilla ice cream or whipped cream.
This pie is a homespun American favorite. The pour-
through crust is an old farm tradition.
