Title: Bretheren's Cider Pie
Categories: Dessert, Pie, Traditional
Yield: 6 Servings
1 1/2 c Flour
1/4 ts Salt
2 ts Sugar
1/2 c Butter; cold
1/4 c Ice water
MMMMM--------Filling-----
2 1/2 c Apple cider
1 tb Butter
1 c Maple syrup
1/4 c Water
1/4 ts Salt
2 Eggs; separated, at room
- temperature
1 ts Ground nutmeg
For the pastry, sift the flour, salt, and sugar into a bowl. Using a
pastry blender or 2 knives, cut the butter or margarine into the dry
ingredients as quickly as possible until the mixture resembles coarse
meal.
Sprinkle the ice water over the flour mixture. Combine with a fork
until the dough holds together. If the dough is too crumbly, add a
little more water, 1 tb at a time. Gather the dough into a ball and
flatten into a disk. Wrap in wax paper and refrigerate at least 20
minutes.
Meanwhile, place the cider in a medium-size heavy saucepan. Boil until
only 3/4 cup remains. Set aside and allow to cool.
Roll out the dough between 2 sheets of wax paper to a thickness of
about 1/8". Use to line a 9" pie pan. Trim all around, leaving a
1/2" overhang. Fold the overhang under to form the edge. Using a
fork, press the edge to the rim of the pan and press up from under
with your fingers at intervals for a ruffle effect. Refrigerate 20
minutes.
Preheat oven to 350 F.
For the filling, add the butter, maple syrup, water, and salt to the
cider and simmer gently 5-6 minutes. Remove from the heat and let the
mixture cool slightly, then whisk in the the beaten egg yolks.
In a large bowl, beat the egg whites until they form stiff peaks. Add
the cider mixture and fold gently together until evenly blended. Pour
into the prepared pie shell. Dust with the grated nutmeg. Bake until
the pastry is golden brown and the filling is well set, 30-35 minutes.
Serve warm.
Recipe by Home Cooking From A Yankee Kitchen
ISBN 0-8317-7456-8
