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Book Data

ISBN: 9781931498913
Year Added to Catalog: 2005
Book Format: Paperback
Book Art: full color throughout, charts, resources, bibliography, index
Number of Pages: 8 x 10, 320 pages
Book Publisher: Chelsea Green Publishing
Old ISBN: 1931498911
Release Date: November 15, 2005
Web Product ID: 319

Also By This Author


The Apple Grower

A Guide for the Organic Orchardist, Second Edition

by Michael Phillips

Associated Articles

The Washington Post

Recipe Finder
November 19, 2008

 

  • Cuisine: American
  • Course: Dessert
  • Features: Holiday (Thanksgiving)

 

This might be the sleeper among your holiday desserts. Lost Nation is a rural enclave in northernmost New Hampshire, near the Canadian border. Resident farmers Michael and Nancy Phillips hold an annual party at which cider from their apple orchards, and this pie, are served.

You'll need enough pie dough, either homemade or store-bought, for a double-crust pie. Serve topped with a slice of sharp cheddar cheese or with a scoop of vanilla ice cream on the side.

MAKE AHEAD: The recipe calls for making cider jelly, which is done by boiling fresh apple cider to the jellying stage. The jelly may be made up to 5 days in advance, then covered and refrigerated. Alternatively, prepared cider jelly may be used.

If you'd like to make more than you need for this recipe, a gallon of fresh apple cider will yield about 2 cups of cider jelly. Store in sterilized canning jars.

Makes one 9-inch pie (8 servings)

Ingredients:

For the cider jelly

  • 1/2 gallon fresh apple cider (see headnote; may substitute 1 cup store-bought cider jelly)

For the pie

  • homemade or store-bought pastry for a two-crust 9-inch pie
  • 2 medium apples, such as Honeycrisp or Granny Smith, peeled, cored, cut in half, then cut into very thin slices
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • Pinch salt
  • 1/2 cup boiling water
  • 1 egg, lightly beaten
  • 1 tablespoon unsalted butter, melted and cooled slightly

 

Directions:

For the cider jelly: Pour the cider into a medium heavy, nonreactive pot. Bring to a boil over high heat. Use a candy thermometer to measure the temperature, which should come up to 220 degrees (the jellying stage). Boil until the cider has reduced to almost 1 cup, adjusting the heat and stirring as needed to avoid scorching. This can take from 75 to 90 minutes.

When the cider has reduced and thickened, remove it from the heat. Transfer to a heatproof container and cool to room temperature, then cover and refrigerate until ready to use.

For the pie: Preheat the oven to 425 degrees. Use the homemade or store-bought crust to line a 9-inch pie plate, folding under and pinching the edges to form a tidy rim. Arrange the apple slices on the surface of the bottom pie crust dough in flat layers. Have the top round of pie dough ready.

Combine the sugar, cornstarch and salt in a medium mixing bowl. Add the cider jelly and just-boiled water; mix well.

Whisk together the egg and melted butter in a liquid measuring cup, then add the mixture to the sugar-cider jelly mixture, stirring to combine. Pour the mixture carefully over the apples in the pie plate. Place the top crust on the pie; crimp the edges around the rim and use a knife to make several small cuts in the top (to allow steam to escape). Place the pie on a rimmed baking sheet (to catch any drips); bake for 40 minutes or until the top crust is golden.

Transfer the pie to a wire rack to cool for at least 20 minutes before serving.


Price: $40.00
Format: Paperback
Status: Available to Ship
Ships: Next day


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Michael Phillips's Upcoming Events

  • Doug Fine on "A Meeting of the Ways" with Diana Solomon
    ,
    April 20, 2014, 5:00 pm
  • Michael Phillips at Vintage Virginia Apples
    Vintage Virginia Apples, Charlottesville VA
    May 3, 2014, 9:00 am
  • Michael Phillips at Cocagne River Orchard
    Verger de la rivière, 501 Cocagne South Rd, Cocagne New Brunswick, Canada
    June 21, 2014, 12:00 pm
  • Michael Phillips at the 2014 Cider Days
    Various Locations, Shelburne MA
    November 1, 2014, 10:00 am

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