This recipe uses Clarksburg Chai-der Hard Cider in the crust and filling to infuse the pie with flavor from all sides. You can use any apples you have on hand for the filling, but they’ll maintain their shape better when cooked down if they’re firm. Mixing up your apple varieties to include sweet and tart flavors also helps keep the filling balanced. Honey Crisp, Gala, and Pink Lady apples are on the sweet side, while Jonagold and Granny Smith apples are tart.

Another tip is to chill your crusts until the filling is ready because it will be warm when you add it in. You don’t have to make a lattice with your top crust if weaving the dough pieces seems too complicated. Feel free to use the entire second piece of dough on the top—pinch the edges to seal it on and trim the excess. Just make sure to slice some cut-outs on the top to serve as vents as the pie is cooking.

We call for heavy whipping cream or egg wash to be brushed on the top of this pie before baking. This helps the crust to brown perfectly and gives it a little sheen. We like sprinkling granulated sugar on top too, for a little rustic appeal.
Prep time: 50 minutes
Total time: 1 hour and 30 minutes
Yield: 8 – 10 servings
For the crust:
1 c. cold unsalted butter
2 ½ c. flour
½ tsp. salt
3-4 tsp. cold Clarksburg’s Chai-der Hard Cider

For the filling:
1 ½ c. + 2 tbsp. Clarksburg Chai-der Hard Cider, divided
5-6 c. apples, sliced
½ c. granulated sugar
1 tbsp. + ½ tsp. cornstarch, divided
¼ tsp. salt
1 tbsp. unsalted butter
⅓ c. brown sugar packed
½ tsp. cinnamon
Heavy whipping cream and sugar for dusting optional (can replace with egg wash and sugar)
Step 1
Preheat oven to 400°F.

Step 2
Cut together butter and flour until butter is about the size of a walnut half.

Step 3
Add cider and roll into a ball. If the dough is crumbling, slowly add cider to get the correct consistency, but be careful not to add too much liquid. Divide the dough into two balls and roll each out on a floured surface.

Step 4
Place one crust in a 9-inch pie pan and one on a cookie sheet covered with parchment paper. Chill until the filling is ready (very important to chill before adding filling because the filling will be warm when added).

Step 5
Add apples and 1 ½ cups of cider in a large skillet. Cover and cook over medium heat, stirring often for about 5-7 minutes until apples are almost translucent.

Step 6
Remove apples from the pan and reserve cooking liquid in the pan. In a separate bowl, mix together sugar, 1 tablespoon cornstarch, and salt before adding 2 tablespoons of cold cider.

Step 7
Add this cornstarch mixture to the hot liquid in the pan. Cook over medium-low heat until the mixture thickens, about 5 minutes. Add the butter and stir until melted.

Step 8
Remove from heat and add the apples back to the hot liquid. Let cool for 5-10 minutes.

Step 9
Remove crusts from the refrigerator. Sprinkle the brown sugar, cinnamon and remaining ½ teaspoon cornstarch in the bottom of the pie crust in the pie plate.

Step 10
Slice the flat crust into 1 inch strips. Place the slightly cool apples into the pie. Arrange strips of dough in a lattice pattern over the top of the pie.

Step 11
Brush the top of the pie with heavy whipping cream or egg wash and sprinkle with granulated sugar.

Step 12
Place the pie on a cookie sheet and bake at 400°F for 30-40 minutes until the crust is golden brown. Cool completely before cutting.

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