Helen's Homemade

Apple Cider Pie

Crust Ingredients:

2 cups all-purpose flour

1 teaspoon salt

1/2 cup shortening

½ cup butter

1/4 cup Apple Cider

Filling Ingredients:

6 Gala Apples and 2 Granny Smith Apples

1/2 cup sugar, divided

3 tablespoons All-purpose flour

1 tablespoons honey

2 tablespoon Zeigler’s Apple Cider

2 teaspoons freshly squeezed lemon juice

1/4 teaspoon kosher salt

Directions

For the crust:

In the bowl combine the flour and salt; Mix. Add the butter and shortening until the texture looks mealy.  Add apple cider slowly until the mixture holds together when squeezed; divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.

For the filling:

Peel and cut core out of the apples. Slice into 1/2-inch thick wedges. Toss the apples with 1/4 cup of the sugar, flour, honey, apple cider, lemon and salt. Place in a colander set over a large bowl and allow draining for 1 hour. Set drained juice aside.

For assembling and baking the pie:

Preheat oven to 425 degrees F.

Remove one disk of dough from the refrigerator. Place the dough onto a lightly floured surface. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 10-inch tart pan that is 2-inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Dock bottom of dough with a fork.

Place the apples into the unbaked pie shell. Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Measure across dough creating  ¼ in. strips lattice top. Weave this dough over the apples. Press together the edges of the dough around the rim of the pie. Brush the top crust with the drained juice everywhere except around the edge of pie. Trim any excess dough. Place the pie on the lower rack of the oven and bake for 45-50 minutes or until the apples are cooked through but not mushy.