Here’s to You Emily
My oldest daughter, Emily, before going off to college, perfected the art of making pies. Every holiday, we looked forward to her creations. Not only do her pies taste amazing-with a hint of sweetness and a full fruit flavor, but they look like a piece of artwork with lattice work and crimping to perfection. Once she went to college, I wondered who would make our Thanksgiving apple pie. Fortunately, her younger sister, Anna, must have watched her sister in the kitchen as this year she presented our family with a wonderful apple pie using our own apples and just as yummy and delightfully pleasing to the eye as her sister’s pies! We miss you Em but will look forward to many yummy farm meals and your delicious pies in December!!
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| Anna’s Apple Cider Pie |
Apple Cider Pie
pastry
1 cup apple cider
1/3 cup evaporated cane juice
7 cups homegrown apples
2 tablespoons cornstarch
2 tablespoons water
1/2 cinnamon
1 tablespoon Vermont Cabot butter
Roll pastry and place in 10 inch pie plate. Combine cider and evaporated cane juice in saucepan, bring to a simmer. Add sliced apples and cook until apples are tender. Turn heat to low and remove 1/4 cup of the liquid and add the cornstarch to it while whisking vigorously. Add to do sauce in pan and stir until thickened. Add cinnamon and butter and stir. Pour apple mixture into the prepared pie crust. Top with lattice work. Bake at 375 for 45 minutes. Cover edges with foil to prevent over browning.
(Recipe adapted from The Southern Living Cookbook.)
Tombstone Livestock
Looks delicious, and love the apple id on top of the pie.