---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Dried Apple Pie
  Categories: Pies
       Yield: 1 9″ pie
  
            Double-crust pastry
            -dough
     3/4 lb Dried apples
       4 c  Apple cider
     1/4 c  Plus 1 Tbsp sugar
       3 tb Cornstartch
     1/2 ts Cinnamon
     1/4 ts Freshly grated nutmeg
       2 tb Cold unsalted butter,
            -cut into bits
       1 tb Cold milk
       1    To 3 Tbsp heavy cream
            -if desired
  
   Divide the dough into 2 slightly unequal portions,
   roll the larger portion into a round 1/8 inch thick,
   and fit it into a 9 inch pie plate. Roll the remaining
   dough into a round 1/8 thick and transfer it to a
   foil-lined baking sheet.  Chill the pastry.
   
   In a kettle combine the apples and cider, adding water
   if necssary to just cover the apples, bring the cider
   to a boil, and simmer the apples, covered partially,
   stirring occasionally, for 20 to 30 minutes, or until
   they are softened but not mushy.  Drain the apples,
   reserving 1/4 cup of the cider, and let them cool.
   
   Into a bowl sift together 1/4 cup of the sugar,
   cornstartch, cinnamon, and nutmeg, add the apples and
   toss the mixture.  Add the reserved cider and toss the
   mixture until it is combined well. Spoon the apple
   mixture in the shell and dot it with the butter. Lay
   the remaining pastry loosely over the filling and
   crimp the edges together decoratively. Brush the
   pastry lightly with the milk, sprinkle it with the
   remaining 1 Tbsp sugar, and cut several long steam
   vents in the crust.  Bake the pie on a baking sheet
   inteh lower third of a preheated 425F oven for 15
   minutes, reduce the heat to 400F and bake the pie for
   30 minutes more.  For an old-fashioned pour-through
   pie, drizzle the cream into the steam vents 5 minutes
   before the pie is finished baking.  Serve the pie warm
   with ice cream or sharp Cheddar as an accompaniment.
   
   This pie is a homespun American favorite.  The
   pour-through crust is an old farm tradition.
   
   Recipe by: Gourmet, February 1984
  
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