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Apple Cider Pie


cup apple cider or apple juice
cup dates or raisins (chop and pit dates)
1 tbs. cornstarch
tsp. ground ginger
tsp. lemon rind, grated
2 prepared or homemade pie crusts
cup granulated sugar
1 tbs. all-purpose flour
5 cups tart baking apples, peeled and thinly sliced
Extra sugar and cinnamon (optional)


Preheat the oven to 375ºF.

In a small saucepan, stir together the apple cider, dates or raisins, cornstarch, ginger and lemon rind. Bring the mixture to a boil over moderate heat, stirring constantly. Cook for about 2 minutes or until mixture is thickened, making sure to stir constantly. Remove from heat; set aside.

Line a 9-inch pie tin with 1 of the pie crusts. Neatly trim the crust even with edge of pie tin.

In a large bowl, stir together the sugar and flour. Add the apples and toss until the apples are well coated. Spoon the apple mixture into the prepared crust. Spoon cider mixture over apple mixture.

Cut small slits in the remaining pie crust and place on top of cider and apple filling. Trim the top crust to ½ inch beyond edge of the pie tin. Fold the top crust under the bottom crust and crimp the edge.

Sprinkle the top with a little granulated sugar and a pinch of cinnamon, if so desired. Bake for 40 to 45 minutes or until apples are tender and crust is golden. Remember, if the edge of the crust browns too quickly, simply cover the rim with foil to even out the browning while baking.

Remove the pie from the oven and cool on a wire rack for 2 hours before serving.

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