| 1 | 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. |
| 2 | Roll the remaining dough into a round 1/8 thick and transfer it to a foil-lined baking sheet. |
| 3 | Chill the pastry. |
| 4 | 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. |
| 5 | Drain the apples, reserving ?cup of the cider, and let them cool. |
| 6 | Into a bowl sift together ?cup of the sugar, cornstartch, cinnamon, and nutmeg, add the apples and toss the mixture. |
| 7 | Add the reserved cider and toss the mixture until it is combined well. |
| 8 | Spoon the apple mixture in the shell and dot it with the butter. |
| 9 | Lay the remaining pastry loosely over the filling and crimp the edges together decoratively. |
| 10 | Brush the pastry lightly with the milk, sprinkle it with the remaining 1 tbsp sugar, and cut several long steam vents in the crust. |
| 11 | 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. |
| 12 | For an old-fashioned pour-through pie, drizzle the cream into the steam vents 5 minutes before the pie is finished baking. |
| 13 | Serve the pie warm with ice cream or sharp cheddar as an accompaniment. |
| 14 | This pie is a homespun american favorite. |
| 15 | The pour-through crust is an old farm tradition |
