Dutch Apple Cider Pie
What you are creating
Apple cider adds an extra boost of flavor to our dutch apple pie!
We add additional spices to the apple cider sauce and top the pie with a crisp crust of dutch topping.
Combine the brown sugar and cornstarch together.
In a heavy-bottomed pot, bring the butter, sugar, cornstarch and apple cider to a boil. Continue cooking until it thickens.
Remove the pot from the heat and stir in the salt and spices. Set aside to cool slightly.
Roll out half of the pastry dough to a 13-inch (33-cm) circle, about 1⁄8 inch thick (3 mm) and place it in a 9 inch pie plate. Finish the top of the pie crust by crimping the edges along the top of the crust with a fork or you can use your fingers to create a clean top edge.
Peel, core, and slice the apples about 1⁄8 inch thick (3 mm). Line the bottom of the pastry dough with the apple slices.
Fill the pie shell with the apple cider mixture.
Combine the crumb topping and layer on top of the apples in the pie pan.
Bake the pie on a pre-heated pizza stone in a 400 degree oven for about 45 minutes, or until the filling is bubbly and the crumb topping is golden brown.
If you have left over pie crust, make pie crust cookies!
Apple cider sauce
3 tablespoons unsalted butter
1/4 cup dark brown sugar
2 tablespoons corn starch
1/2 teaspoon salt
2 cups apple cider
1 1/2 teaspoons apple pie spice
1 1/2 teaspoons cinnamon
4 or 5 apples
1 recipe Butter Pie Crust
1 cup flour
1/2 cup sugar
1/2 cup unsalted butter
1/4 teaspoon salt
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