Old-fashioned Apple Cider Pie

Where there is no “moral gravity” – that is, no force that draws us to the center – there is spiritual weightlessness. We float on feelings that will carry us where we never meant to go; we bubble with emotional experiences that we often take for spiritual ones; and we are puffed up with pride. Instead of seriousness, there is foolishness. Instead of gravity, flippancy. Sentimentality takes the place of theology. Our reference point will never serve to keep our feet on solid rock, for our reference point, until we answer God’s call, is merely ourselves. We cannot possibly tell which end is up. Paul calls them fools who “…measure themselves by themselves, to find in themselves their own standard of comparison!”

Elisabeth Elliot

CATEGORY	CUISINE	TAG	YIELD
Fruits		Desserts, Fruits, Pies	6	Servings

INGREDIENTS

		Pastry For 9" Pie, 2 Crust
6	c	Apples, *
1	c	Apple Cider Or Juice
2/3	c	Sugar
		Apple Cider Or Juice
2	T	Cornstarch
2	T	Water
1/2	t	Cinnamon, Ground
1	T	Butter Or Regular Margarine

INSTRUCTIONS

Use cooking apples like Macs or Granny Smith's.  Core and peel then
thinly slice them.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++  Divide the pastry almost in half and roll out the larger half on a
lightly floured surface to a 13-inch circle.  Line a 9-inch pie tin
with the pastry.  Trim the edge to 1/2-inch beyond the rim of the pie
tin. Combine the apples, 1 cup of apple cider and the sugar in a
3-quart saucepan and cook, over high heat, until the mixture comes to
a boil. Reduce the heat to low and simmer for 8 minutes or until the
apples are tender. Drain the apples, reserving the syrup.  Add enough
additional apple cider to the syrup to make 1 1/3 cups.  Return the
syrup and apples to the saucepan. Combine the cornstarch and water in
a small bowl and stir until well blended.  Stir the cornstarch  mixture
and the cinnamon into the apple mixture.  Cook over medium  heat,
stirring constantly, until the mixture comes to a boil.  Remove  from
the heat and stir in the butter, then pour the mixture into the  pastry
lined pie tin. Roll out the remaining pastry to an 11-inch  circle.
Fold the pastry gently, so as not to tear it, into quarters  and cut
slits in the folds. Gently unfold the pastry on to the top of  the
filling and trim the edge to 1-inch beyond the rim of the pie  tin.
Fold the top crust under the lower crust and form a ridge by  fluting
the edge of the pie.  Bake in a 400 degree F. oven for 40 to  45
minutes or until golden brown.  Cool on a wire rack until slightly
warm before cutting and serving.  NOTE  This is the perfect pie to
serve with the rich cheddar sauce in this  file.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcheese.zip

A Message from our Provider:

“God loves everyone, but probably prefers ‘fruits of the spirit\” over \”religious nuts!\””

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 178 Calories From Fat: 18 Total Fat: 2.1g Cholesterol: <1mg Sodium: 16.8mg Potassium: 135.8mg Carbohydrates: 42.1g Fiber: 3.1g Sugar: 35.2g Protein: <1g