Cider Apple Pie (1977)

• 
  1/2 lb dried apples
• 3 cups cider
• 1/2 cup sugar
• 1/2 tspn ground cinnamon
• 1/4 tspn ground nutmeg
• Pastry for a two-crust nine-inch pie
• 2 tbspns butter
• Nuts (optional)

1. Place the apples and cider in a saucepan. Bring to a boil and simmer until apples are tender and plump.

2. Combine the sugar, cinnamon, and nuts. Add to apples and cook 10 minutes longer. The apples should have absorbed most of the juice. Cool slightly.

3. Preheat the oven to 425 degrees.

4. Line a 9-inch pie plate with half the pastry. Pour in the apple filling. Roll remaining pastry into a rectangle and cut into 1/2-inch strips. Dot apple mixture with butter and make a lattice of pastry.

5. Bake 25 minutes, or until filling is bubbly and pastry is golden. Remove from oven. Serve warm, or let the pie cool completely. Serves 6.

More "Lost" Apple Recipes

Oregon Fresh Apple Cake with Butter Sauce(1980)

Shaker Cider Cake (1880)

(Origin - "Family Circle Favorite Recipes Cookbook" by the editors of Family Circle, edited by Ralph Genovese, 1977.)