A Very Apple Pie Recipe - crust

Method

• Preheat oven to 400 degrees.
• Prepare crust according to directions and place bottom layer in a deep dish pie pan.
• Make filling: In large skillet (10 to 12-inch), combine cider and sugar, bring to boiling, stirring till sugar dissolves.
• Boil uncovered, 15 min.
• Pare and core apples; slice 1/4-inch thick (about 10 c.).
• Sprinkle with lemon juice.
• Add in apples to cider mix and return to a boil over moderate heat, stirring several times.
• Lower heat; simmer, uncovered 5 min, till apple slices are partially cooked.
• With slotted spoon, lift apples out of syrup and spread on bottom layer of the pie crust.
• Return remaining syrup to boiling, uncovered, 10 min.
• Syrup should measure 1 c..
• Pour over apple slices and dot with butter.
• Cut 10 3/4-inch wide dough strips from top crust.
• Arrange 5 strips across the filling and press to pastry edge of bottom crust.
• Place second 5 strips at right angle to first five to make a lattice.
• Press to edge of pastry.
• Beat egg yolk with 1 Tbsp.
• of water, brush over lattice, but not on edge.
• Bake 35 to 40 min, or possibly till pastry is golden and juice bubbles.
• Remove to wire rack.
• Over low heat, heat jelly; use to brush over apples and pastry.
• Serve hot with ice cream or possibly whipped cream, if you like.
• Makes 8 to 10 servings.
• Lorie Says: For those who find apple pie too bland to enjoy, this pie will knock your socks off.
• The secret is the blend of three different apple ingredients, that give this pie a very rich taste.