MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dried Apple "Pour-Through" Pie
 Categories: Pastry, Fruits, Pies, Desserts, Citrus
      Yield: 6 Servings
 
           Pastry for a two-crust pie
      1 qt Apple cider
    3/4 lb Dried apples
    1/4 c  Sugar; + more to taste
      1 tb Cornstarch
    1/2 ts Cinnamon
    1/4 ts Nutmeg; fresh grated
      1 tb Lemon juice
      2 tb Unsalted butter; cold; in
           - small pieces
      1 tb Milk
      3 tb Heavy cream

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           Vanilla ice cream or
           Sharp cheddar cheese
 
  Divide the dough in two slightly unequal portions. Roll
  out the larger piece on a floured surface to a thickness
  of 1/8". Fit it into a deep 9" or 9 1/2" pie dish. Roll
  the smaller piece of dough to a circle 1/8" thick and
  transfer it to a foil lined baking sheet. Place the
  pastry dough in the refrigerator while you prepare the
  filling.
  
  Bring the cider to a boil in a large saucepan. Add the
  dried apples and simmer, covered, until softened but not
  mushy, 25 to 30 mins (timing may vary; add water to keep
  the apples covered with liquid, if necessary). Drain the
  apples, reserving the cider.
  
  Set oven @ 425°F/220°C. Sift into a mixing bowl the 1/4
  cup sugar, cornstarch, cinnamon, and nutmeg. Add the
  drained apples and toss gently. Add 1/4 cup of the
  reserved cider (chill the remainder for drinking) and
  the lemon juice, and toss again. Add more sugar to
  taste. Pour the mixture into the pastry-lined pie dish,
  mounding the apples in the center. Dot with butter; then
  lay the top crust over loosely.
  
  Trim off excess pastry, leaving a 3/4" border.
  
  Turn the edges under the edges of the bottom crust,
  forming a smooth border on the rim of pie plate. Crimp
  or flute the border.
  
  Brush the pastry lightly with milk, then sprinkle with 1
  Tb sugar for a light glaze. Cut several slashes in the
  top crust to release steam.
  
  Place the pie on a baking sheet and bake for 15 mins.
  Lower the heat to 400°F/205°C and continue to bake until
  golden brown, about 30 mins longer. About 5 mins before
  the pie is done dribble the cream into the slashes to
  the top crust, then bake 5 mins longer.
  
  Cool on a wire rack.
  
  Serve warm with vanilla ice cream or whipped cream.
  
  This pie is a homespun American favorite.  The pour-
  through crust is an old farm tradition.                                  
  
  Recipe by: Gourmet, February 1984
  
  Recipe: "From The Farmers' Market"
  
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