A Very Apple Pie
Recipe By : Lorie Kidd, Wichita
Source: The Wichita Eagle 1999 Holiday Cookbook
Makes 8 to 10 servings.

Lorie Says: For those who find apple pie too bland to enjoy, this pie will knock your socks off. The secret is the blend of three different apple ingredients, which give this pie a very rich taste.

Crust
1 package pie crust mix (11 oz.) or 1 pkg. frozen deep dish pie crust or one scratch two-layer pie crust
1 egg yolk
2 tablespoon apple jelly

Filling
2 cups apple cider
1 cup sugar
3 pounds tart cooking apples such as Granny Smith
2 tablespoons lemon juice
2 tablespoons butter or margarine

Preheat oven to 400 degrees. Prepare crust according to directions and place bottom layer in a deep dish pie pan.

Make filling: In large skillet (10 to 12-inch), combine cider and sugar, bring to boiling, stirring until sugar dissolves. Boil uncovered, 15 minutes.

Pare and core apples; slice 1/4-inch thick (about 10 cups). Sprinkle with lemon juice. Add apples to cider mixture and return to a boil over moderate heat, stirring several times. Lower heat; simmer, uncovered 5 minutes, until apple slices are partially cooked.

With slotted spoon, lift apples out of syrup and spread on bottom layer of the pie crust. Return remaining syrup to boiling, uncovered, 10 minutes. Syrup should measure 1 cup. Pour over apple slices and dot with butter.

Cut 10 3/4-inch wide dough strips from top crust. Arrange 5 strips across the filling and press to pastry edge of bottom crust. Place second 5 strips at right angle to first five to make a lattice. Press to edge of pastry.

Beat egg yolk with 1 tablespoon of water, brush over lattice, but not on edge.

Bake 35 to 40 minutes, or until pastry is golden brown and juice bubbles. Remove to wire rack.

Over low heat, melt jelly; use to brush over apples and pastry. Serve warm with ice cream or whipped cream, if desired.