Pioneer
Cider Apple Pie
Aida Boyer McAnn — The New Brunswick Cook Book (1938)Tart New Brunswick apples slowly cooked in fresh cider until soft, then spiced and poured into a pre-baked pastry shell and finished with a lattice crust. A distinctive Maritime variation on classic apple pie.
Ingredients
- 1 pie shell and extra strips of pastry for lattice top
- 6 medium-sized tart New Brunswick apples
- ½ cup sugar
- ⅛ teaspoon salt
- 1 teaspoon melted butter
- ½ teaspoon ground nutmeg, cloves, or cinnamon (whichever is preferred)
- 1 teaspoon lemon juice
- Cider to cover apples
Instructions
- Peel, core and cut apples in eighths. Place in a stew kettle and cover with cider. Cook slowly until soft, about half an hour.
- Remove from stove. Add sugar, spices, melted butter, and lemon juice. If the filling does not seem thick enough, add a little flour.
- Pour into a pie shell which has already been baked for about 5 minutes.
- Cover with strips of dough cut lattice-style and bake for 10 minutes in a hot oven (450°F), then reduce heat and continue baking until cooked — usually about 25 minutes in a moderate oven.