---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Dried Apple “Pour-Through” Pie
  Categories: Fruits, Pies
       Yield: 8 Servings
  
       1    Basic pastry dough for two-c
       1 qt Apple cider
     3/4 lb Dried apples
     1/4 c  Sugar, (plus 1 tbs or more t
       1 tb Cornstarch
     1/2 ts Cinnamon
     1/4 ts Nutmeg; freshly grated
       1 tb Lemon juice
       2 tb Unsalted butter, cold; cut i
       1 tb Milk
       3 tb Heavy cream
            ***********
            Vanilla ice cream or
            Sharp cheddar cheese
  
   Recipe by: From The Farmers' Market - ISBN
   
    1. Divide the dough into two slightly unequal portions. Roll out the
   larger piece on a floured surface to a thickness of 1/8 inch. Fit it into a
   deep 9- or 9 1/2-inch pie dish. Roll the smaller piece of dough to a circle
   1/8-inch thick and transfer it to a foil lined baking sheet. Place the
   pastry dough in the refrigerator while you prepare the filling.
    2. Bring the cider to a boil in a large saucepan. Add the dried apples and
   simmer, covered, until they are 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.
    3. Preheat the oven to 425F. 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-inch 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.
    4. Brush the pastry lightly with milk, then sprinkle with 1 Tbs sugar for
   a light glaze. Cut several slashes in the top crust to release steam.
    5. Place the pie on a baking sheet and bake for 15 mins. Lower the heat to
   400F 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.
    6. Cool on a wire rack. Serve warm with vanilla ice cream or whipped cream
  
 -----

Plain Text Version of This Recipe for Printing or Saving