Cider-Rich Apple Pie
- For the Crust
- 2 cups flour
- 8 Tbsp chilled margarine, cut into small pieces
- 1/4 cup plus 1 Tbsp frozen apple juice concentrate, thawed
- For the Filling
- 1/4 cup flour
- 2 Tbsp frozen apple juice concentrate, thawed
- 2 Tbsp sugar
- 1 tsp ground cinnamon
- 8 small Granny Smith apples, peeled, cored, and cut into 1/2 inch wedges (about 8 cups)
Level of difficulty Average
Cost Average budget
To prepare crust, in a medium bowl, using a pastry blender or 2 knives, cut butter into flour until coarse crumbs form. Add apple juice concentrate, stirring until dough can be gathered into a ball. Press into a disc. Wrap in waxed paper, chill for 15 minutes.
Preheat oven to 400F. While dough is chilling, prepare filing. In a large bowl, combine flour, apple juice concentrate, sugar and cinnamon. Add apples to sugar mixture. Toss gently to coat.
Divide dough in half. On a lightly floured surface, using a lightly floured rolling pin, roll out 1 dough half to a 1/8 inch thickness. Place in a 9-inch pie plate. Spoon filling into crust. Roll out remaining dough to an 11-inch circle and place over filling. Trim excess dough. Fold edges under and crimp. Cut steam vents.
Bake until pie crust is golden, about 40 to 50 minutes. Place pie in a wire rack to cool.
To make decorative cut outs, roll excess pastry trimmings to a 1/4 inch thickness. Use small cookie cutters or a small, knife to make cut-outs.