Winter Apple Cyder Pie
Now that the weather is getting colder it’s time for those delicious winter warming treats. This classic apple pie with a cyder twist makes the crust super flaky and the pie filling sweet and delicious. The perfect treat this winter.
- Preheat the oven to 200°C
- Mix the butter, flour and salt together until the mixture is crumbly. Then add 3 tablespoons of Aspall Draught Cyder. Mix together until the mixture starts to clump together to form a dough. If it’s still crumbly add an extra teaspoon of cyder to the mix.
- Divide your dough into two balls, if it’s too soft leave to chill for 30 minutes. Roll out the doughs on a lightly floured surface till 11 inches in diameter to fit a 9 inch pie plate. Place one rolled out dough in the dish and leave another on a flat surface. Chill both until the filling is ready.
- Chop your apples into thin slices and add to a pan. Pour in your 355ml of Aspall Draught Cyder to the pan. Cover and cook over a medium heat, stirring often for 5-7 minutes. Remove the apples and keep the cooking liquid.
- Stir together the granulated sugar, salt and 1 tablespoon of cornstarch. Add 2 tablespoons of Aspall Draught Cyder. Add the mixture to the hot cooking liquid in the pan and cook over a medium heat for 5 minutes until the mixture thickens. Add the butter and stir until melted.
- Remove from the heat and add your cooked apples back to the mixture. Leave to cool for 10 minutes. Remove your doughs from the fridge. Slice the flat dough into strips approximately 1 inch thick. Sprinkle the brown sugar, cinnamon and remaining cornstarch (1/2 teaspoon) in the bottom of the pie dish on the other dough.
- Add your cooked apple mixture to the dish and top your pie with the strips of dough to create a weave pattern. Finally place the pie in the oven and bake for 30-40 minutes until the crust is golden brown.
- Leave to cool and serve with a glass of Isabel’s Berry Cyder.