APPLE PIE CIDER RECIPE RECIPES

Steps:

• Preheat oven to 375 degrees F. Melt butter in a deep-walled sauté pan over medium heat. Add cinnamon and apples, stirring to combine and cooking for about 2-3 minutes. Add cider and bring to a simmer, cooking until apples have softened, about 5 minutes. Remove apples, adding them to a baking dish, and reserve 2 tbsp of the drippings. Make Cider-Caramel Sauce: Melt butter in a medium saucepan. Add flour, whisking to form a paste, then add cider, brown sugar, granulated sugar and the drippings from the apple filling. Stir to combine, bringing sauce to a simmer and cooking for about 3-4 minutes, or until it forms a dark brown sauce thick enough to coat the back of a spoon. Make cinnamon-sugar biscuits: Cut Pillsbury biscuits in half, rolling them into balls. Combine with cinnamon and sugar, coating them evenly. Pour biscuit balls and apple filling into a 13”x9” baking dish. Pour cider-caramel sauce on top, giving everything a light stir to mix. Bake for 20-25 minutes, or until the biscuits have baked to a puffy, golden brown.

Steps:

• Melt butter in a large saute pan set over medium-high heat and add apples to the pan. Stir to coat fruit with butter and cook, stirring occasionally. Meanwhile, whisk together the spices, salt and 3/4 cup sugar, and sprinkle this over the pan, stirring to combine. Lower heat and cook until apples have started to soften, approximately 5 to 7 minutes. Sprinkle the flour and cornstarch over the apples and continue to cook, stirring occasionally, another 3 to 5 minutes. Remove pan from heat, add cider vinegar, stir and scrape fruit mixture into a bowl and allow to cool completely. (The fruit mixture will cool faster if spread out on a rimmed baking sheet.)
• Place a large baking sheet on the middle rack of oven and preheat to 425. Remove one disc of dough from the refrigerator and, using a pin, roll it out on a lightly floured surface until it is roughly 12 inches in diameter. Fit this crust into a 9-inch pie plate, trimming it to leave a .5-inch overhang. Place this plate, with the dough, in the freezer.
• Roll out the remaining dough on a lightly floured surface until it is roughly 10 or 11 inches in diameter.
• Remove pie crust from freezer and put the cooled pie filling into it. Cover with remaining dough. Press the edges together, trim the excess, then crimp the edges with the tines of a fork. Using a sharp knife, cut three or four steam vents in the top of the crust. Lightly brush the top of the pie with egg wash and sprinkle with remaining tablespoon of sugar.
• Place pie in oven and bake on hot baking sheet for 20 minutes, then reduce temperature to 375. Continue to cook until the interior is bubbling and the crust is golden brown, about 30 to 40 minutes more. Remove and allow to cool on a windowsill or kitchen rack, about two hours.