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Two quarts of cider will make about 2 cups of boiled cider, enough for one 9-inch deep-dish pie or two shallow 8-inch pies. To make, bring the cider to a boil over medium heat in a large pan. Lower the heat to medium-low, letting it simmer gently, and stir frequently until the mixture starts to thicken and becomes syrup-like—about 45 minutes to 1 hour. Volume will reduce by about 80 percent. Remove from heat, and cool. (It will thicken more during cooling.)
- 9-inch pie crust
- 2 cups boiled cider, cooled
- 4 eggs
- 1½ cups milk
- 2/3 cup maple syrup
- 6 T. flour
- 1/2 cup ground walnuts
- 1/2 cup brown sugar
Preheat oven to 350 degrees F.
Whisk eggs well in a large bowl. Add cider, milk, syrup and flour; mix well. In a separate bowl, combine ground walnuts and brown sugar; set aside.
Line a 9-inch pie pan with crust; crimp edges. Pour cider mixture into pie shell. Bake pie for 50 minutes, until filling is set; then remove from oven and sprinkle top with reserved walnut mixture. Turn oven to broil, and cover crust of pie with aluminum foil. Place pie under broiler for 2 to 3 minutes, until topping is golden.