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Fall imply apple : Walking through orchards pick apples , finding wild apple tree , and skillful of all … exhaust apple !
We ’ve had the privilege of print many book with delicious Malus pumila recipes over the years but one of our all - time favorites has to be theLost Nation Cider Piefrom Michael Phillips’The Apple Grower : A Guide for the Organic Orchardist .
This is a simple , unassuming recipe , but one that evokes the pastoral plantation in northern New Hampshire for which it ’s named . dish up with a slice of cheddar cheese on top ( in true Vermont style ! ) or a heaping scoop of vanilla extract ice rink cream or both . We wo n’t judge !
The chase is an excerption fromThe Apple Grower : A Guide for the Organic OrchardistbyMichael Phillips .
How to Make Lost Nation Cider Pie
MAKE in front : The recipe shout for making cider jelly , which is done by boiling smart orchard apple tree cider to the jellying stage . The gelatin may be made up to 5 day in improvement , then cover and refrigerated . Alternatively , prepared cyder jelly may be used .
If you ’d like to make more than you need for this recipe , a gal of tonic Malus pumila cider will concede about 2 cups of cider jelly . storage in sterilized canning jarful .
make one 9 - inch pie ( 8 helping )
element :
For the cider jelly
For the Proto-Indo European
counselling :
For the cider jelly : stream the cyder into a sensitive heavy , nonreactive pot . Bring to a boil over gamey passion . Use a candy thermometer to mensurate the temperature , which should come up to 220 grade ( the jellying stage ) . Boil until the cyder has reduced to almost 1 cupful , adjusting the estrus and stirring as needed to avoid scorching . This can take from 75 to 90 minutes .
When the cider has reduced and inspissate , remove it from the oestrus . transportation to a heatproof container and cool to way temperature , then treat and refrigerate until ready to practice .
For the pie : Preheat the oven to 425 degrees . Use the homemade or store - bought impudence to delineate a 9 - inch pie plate , close under and swipe the edges to form a tidy lip . Arrange the apple slice on the Earth’s surface of the bottom Proto-Indo European crust doughin categoric layers . Have the top round of pie shekels quick .
Combine the cabbage , cornflour and salt in a intermediate mixing bowl . supply the cyder jelly and just - boiled water ; mix well .
Whisk together the egg and melted butter in a liquid measurement cupful , then add together the mixture to the gelt - cyder jelly mix , stirring to combine . Pour the mixture cautiously over the apple in the pie plate . Place the top crust on the Proto-Indo European ; crape the edges around the rim and use a tongue to make several small cuts in the top ( to allow steam to head for the hills ) . Place the Proto-Indo European on a rimmed baking sheet ( to catch any drip ) ; broil for 40 minute of arc or until the top crust is prosperous .
Transfer the Proto-Indo European to a wire rack to cool for at least 20 minutes before serving .
Recommended Reads
RECIPE : Gooseberry Pie
Seasonal Desserts : Apple Spice Bundt Cake & Pumpkin Pie with Hazelnut Crust
The Apple Grower
guide on for the Organic Orchardist , 2nd Edition
$ 44.95
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