INGREDIENTS

INSTRUCTIONS

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 Submitted By RHOMMEL
<RHOMMEL@IX.NETCOM.COM>  On THU, 9 NOV 1995 170615 ~0500
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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