Dried Apple "Pour-Through" Pie

---------- Recipe via Meal-Master (tm) v8.05

Title: Dried Apple "Pour-Through" Pie
Categories: Fruits, Pies
Yield: 8 Servings

1 Basic pastry dough for two-c
1 qt Apple cider
3/4 lb Dried apples
1/4 c Sugar, (plus 1 tbs or more t
1 tb Cornstarch
1/2 ts Cinnamon
1/4 ts Nutmeg; freshly grated
1 tb Lemon juice
2 tb Unsalted butter, cold; cut i
1 tb Milk
3 tb Heavy cream
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Vanilla ice cream or
Sharp cheddar cheese

Recipe by: From The Farmers' Market - ISBN

1. Divide the dough into two slightly unequal portions. Roll out the
larger piece on a floured surface to a thickness of 1/8 inch. Fit it into a
deep 9- or 9 1/2-inch pie dish. Roll the smaller piece of dough to a circle
1/8-inch thick and transfer it to a foil lined baking sheet. Place the
pastry dough in the refrigerator while you prepare the filling.
2. Bring the cider to a boil in a large saucepan. Add the dried apples and
simmer, covered, until they are softened but not mushy, 25 to 30 mins
(timing may vary; add water to keep the apples covered with liquid, if
necessary). Drain the apples, reserving the cider.
3. Preheat the oven to 425F. Sift into a mixing bowl the 1/4 cup sugar,
cornstarch, cinnamon, and nutmeg. Add the drained apples and toss gently.
Add 1/4 cup of the reserved cider (chill the remainder for drinking) and
the lemon juice, and toss again. Add more sugar to taste. Pour the mixture
into the pastry-lined pie dish, mounding the apples in the center. Dot with
butter; then lay the top crust over loosely. Trim off excess pastry,
leaving a 3/4-inch border. Turn the edges under the edges of the bottom
crust, forming a smooth border on the rim of pie plate. Crimp or flute the
border.
4. Brush the pastry lightly with milk, then sprinkle with 1 Tbs sugar for
a light glaze. Cut several slashes in the top crust to release steam.
5. Place the pie on a baking sheet and bake for 15 mins. Lower the heat to
400F and continue to bake until golden brown, about 30 mins longer. About 5
mins before the pie is done. Dribble the cream into the slashes to the top
crust, then bake 5 mins longer.
6. Cool on a wire rack. Serve warm with vanilla ice cream or whipped cream

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