GRANDMA'S APPLE CIDER PIE FROM 1957
5 cups sweet apple cider
1/4 cup cider vinegar
2 cups water, divided use
2 cups sugar
6 tablespoons flour
1 teaspoon ground cinnamon
3 eggs, well beaten
1 recipe pie dough
Ground nutmeg
Pour cider into a saucepan, cover and cook over heat so slow the cider never gets above a simmer, stirring frequently until reduced to only one cup thick liquid. Cool. Add cider vinegar and one cup of water; bring to a boil.
Meanwhile mix sugar with flour and cinnamon and stir in remaining cup of water. Gradually stir this into boiling cider mixture, cooking and stirring until thickened.
Line a well-buttered nine-inch pie plate with pie dough and pour in this cider mixture. Sprinkle lightly with nutmeg and lattice the top with pie dough strips.
Bake 10-minutes in hot oven (450 degrees F). Reduce heat to moderate (350 degrees F) 10 minutes or until crust is golden-tan and filling is set. Cool slowly. Serve with chunks of snappy cheese.
Source: Miami News, Oct 16, 1957
5 cups sweet apple cider
1/4 cup cider vinegar
2 cups water, divided use
2 cups sugar
6 tablespoons flour
1 teaspoon ground cinnamon
3 eggs, well beaten
1 recipe pie dough
Ground nutmeg
Pour cider into a saucepan, cover and cook over heat so slow the cider never gets above a simmer, stirring frequently until reduced to only one cup thick liquid. Cool. Add cider vinegar and one cup of water; bring to a boil.
Meanwhile mix sugar with flour and cinnamon and stir in remaining cup of water. Gradually stir this into boiling cider mixture, cooking and stirring until thickened.
Line a well-buttered nine-inch pie plate with pie dough and pour in this cider mixture. Sprinkle lightly with nutmeg and lattice the top with pie dough strips.
Bake 10-minutes in hot oven (450 degrees F). Reduce heat to moderate (350 degrees F) 10 minutes or until crust is golden-tan and filling is set. Cool slowly. Serve with chunks of snappy cheese.
Source: Miami News, Oct 16, 1957
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