Mama's Apple Cider Pie

Mama’s Apple Cider Pie

2 pie pastries

1 cup apple cider, plus more

¾ cup sugar

6-7 cups peeled, thick-sliced tart apples*

2 tablespoons corn starch

2 tablespoons water

¾ teaspoon cinnamon

1 tablespoon butter

1 egg white, beaten

Combine apple cider and sugar in a large saucepan and bring to a boil.  Reduce heat to medium-high, add apples and cook uncovered until apples are tender (about 8 minutes), stirring throughout cooking process.

Drain syrup from apples into a 2-cup measuring pitcher.  Add enough apple cider to syrup to measure 1 1/3 cups liquid.  Return syrup and apples to saucepan.

In a small bowl combine corn starch and water and stir well.  Add cornstarch mixture and cinnamon to apples and cook over medium-high heat until thickened, stirring constantly.  Stir in butter.

Spoon mixture into a pastry lined deep dish pie plate.  Cover with top crust and seal edges.  Cut 4-6 small slices into top crust to vent. Or get snazzy like Mama and cut out decorative shapes.

Brush crust with egg whites and bake at 375 degrees for 45-50 minutes or until crust is golden brown.

*Mom uses Granny Smith