Apple Cider–Spiked Pie

From Woman’s Day

Photo by Annie Schlechter

Active time: 30 minutes

Total time: 2 hours

Makes 12 servings

Crust

2 3/4 cups all-purpose flour

1/4 cup sugar

1 tsp. kosher salt

1 cup (2 sticks) cold unsalted butter, cut in small pieces

4–5 Tbsp. ice-cold water

Filling

1/2 cup golden raisins

1/4 cup minced crystallized ginger

1/4 cup spiced rum or apple cider

2 Tbsp. cornstarch


1 tsp. ground cinnamon

1/2 tsp. kosher salt

2/3 cup plus 4 tsp. sugar

1/2 cup apple cider

2 tsp. vanilla extract

6 Granny Smith apples (about 3 lb.)

5 Golden Delicious apples (about 2 lb.)

1/4 cup (1/2 stick) unsalted butter, cut in small pieces

1 Tbsp. milk

 Crust:

  1. In food processor, combine flour, sugar, and kosher salt. Add butter and pulse until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, pulsing until dough begins to come together. On lightly floured surface, shape dough into two 1-inch-thick disks. Wrap separately in plastic and refrigerate at least 30 minutes or up to 3 days.
  2. Preheat oven to 375°F.

    Filling:

  3. In small glass bowl, combine raisins, ginger, and rum. Microwave 1 minute; set aside to soak. In medium bowl, combine cornstarch, cinnamon, salt, and 2/3 cup sugar. Add cider and vanilla, and stir until cornstarch has dissolved.
  4. Peel, core, and cut apples into ¼-inch thick slices. In 12-inch straight-sided skillet on medium-high, melt butter. Add apples and cook, tossing occasionally, 10 to 12 minutes, or until they begin to soften. Stir in cornstarch mixture and cook about 2 minutes, or until thickened. Remove from heat and stir in raisin mixture.
  5. On lightly floured surface, roll 1 disk dough into 12-inch round. Transfer to 9-inch pie plate, easing onto bottom and sides of plate. Roll out remaining disk to 13-inch round. Spoon apple mixture into pie shell, mounding it as necessary. Top with remaining pastry. Fold edges of dough underneath itself to create thick border that rests on lip of pie plate. Crimp, if desired, using the index finger of 1 hand to press dough between the thumb and index fingers of the opposite hand. Repeat around edge of dough.
  6. With small knife, cut slits in top to vent. Brush top crust with milk and sprinkle with remaining 4 teaspoons sugar. Place pie on rimmed baking sheet and bake 45 to 50 minutes, or until pastry is golden brown. Cool. Pie can be served warm or at room temperature.