| 1 | * use cooking apples like macs or granny smith"s. |
| 2 | Core and peel then ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ divide the pastry almost in half and roll out the larger half on a lightly floured surface to a 13-inch circle. |
| 3 | Line a 9-inch pie tin with the pastry. |
| 4 | Trim the edge to ?inch beyond the rim of the pie tin. |
| 5 | 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. |
| 6 | Reduce the heat to low and simmer for 8 minutes or until the apples are tender. |
| 7 | Drain the apples, reserving the syrup. |
| 8 | Add enough additional apple cider to the syrup to make 1 1/3 cups. |
| 9 | Return the syrup and apples to the saucepan. |
| 10 | Combine the cornstarch and water in a small bowl and stir until well blended. |
| 11 | Stir the cornstarch mixture and the cinnamon into the apple mixture. |
| 12 | Cook over medium heat, stirring constantly, until the mixture comes to a boil. |
| 13 | Remove from the heat and stir in the butter, then pour the mixture into the pastry lined pie tin. |
| 14 | Roll out the remaining pastry to an 11-inch circle. |
| 15 | Fold the pastry gently, so as not to tear it, into quarters and cut slits in the folds. |
| 16 | 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. |
| 17 | Fold the top crust under the lower crust and form a ridge by fluting the edge of the pie. |
| 18 | Bake in a 400 °F. |
| 19 | Oven for 40 to 45 minutes or until golden brown. |
| 20 | Cool on a wire rack until slightly warm before cutting and serving. |
| 21 | Note: this is the perfect pie to serve with the rich cheddar sauce in this file |
