Boiled Cider Pie
Yield: Makes 8 to 10 servings.This old-fashioned pie was popular with the Shakers, a religious sect that flourished in this country from the late 1700s until the mid-1900s. They have all but disappeared, but they left behind an enduring legacy that includes, among other things, a reputation of being creative inventors, farmers, and cooks. Maple syrup and boiled cider were two of their favorite sweeteners. If you prefer not to use commercial boiled cider, you can make your own (see "How to Make Boiled Cider," below).
Instructions:I recommend using Flakiest Pie Pastry (page 64) or Dad’s Pie Pastry (page 65), but any other pastry in this collection will do. Roll the dough into a 13-inch circle and line a 9-1/2-inch deep-dish pie plate with it, forming the overhanging dough into an upstanding rim (see “Forming the Edge,” page 62). Chill and partially prebake the shell (see “Partially Prebaking . . .,” page 62). Then cool the shell.
Ingredients:3/4 cup boiled cider
1/3 cup sugar
1/3 cup maple syrup
2 tablespoons unsalted butter, cut into several pieces
1/2 teaspoon vanilla extract
pinch of salt
4 large eggs, separated