(Makes one 9-inch pie)
- 4-5 apples
- ¼ cup (3 ounces) boiled cider
- ⅓ cup (2 ½ ounces brown sugar
- ¼ cup (1 ounce) King Arthur Unbleached All-Purpose flour
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon salt
- Pastry for one 9-inch, double crust pie
Peel, core and slice the apples and place in a medium bowl.
Pour the boiled cider, sugar, flour, spices, and salt over the fruit and toss lightly until completely coated.
Roll out half of the pastry dough and place it in a 9-inch pie plate.
Spoon the filling into the pastry shell.
Roll out the remaining dough and place it over the apples. Seal and crimp the crust and vent the top of the pie.
Brush the top of the pie with cream or egg white, and sprinkle with sparkling sugar.
Bake the pie in a pre-heated 375 degrees fahrenheit oven, until it is golden brown and bubbly, about an hour.