Categories: Desserts, Fruits, Pies 
      Yield: 6 servings 
  
      1 x  Pastry For 9" Pie; 2 Crust          2 tb Cornstarch 
      6 c  Apples; *                           2 tb Water 
      1 c  Apple Cider Or Juice              1/2 ts Cinnamon; Ground 
    2/3 c  Sugar                               1 tb Butter Or Regular Margarine 
      1 x  Apple Cider Or Juice            
  
  *    Use cooking apples like Macs or Granny Smith's.  Core and peel then 
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  Divide the pastry almost in half and roll out the larger half on a lightly 
  floured surface to a 13-inch circle.  Line a 9-inch pie tin with the 
  pastry.  Trim the edge to 1/2-inch beyond the rim of the pie tin.  Combine 
  the apples, 1 cup of apple cider and the sugar in a 3-quart saucepan and 
  cook, over high heat, until the mixture comes to a boil.  Reduce the heat 
  to low and simmer for 8 minutes or until the apples are tender.  Drain the 
  apples, reserving the syrup.  Add enough additional apple cider to the 
  syrup to make 1 1/3 cups.  Return the syrup and apples to the saucepan. 
  Combine the cornstarch and water in a small bowl and stir until well 
  blended.  Stir the cornstarch mixture and the cinnamon into the apple 
  mixture.  Cook over medium heat, stirring constantly, until the mixture 
  comes to a boil.  Remove from the heat and stir in the butter, then pour 
  the mixture into the pastry lined pie tin.  Roll out the remaining pastry 
  to an 11-inch circle.  Fold the pastry gently, so as not to tear it, into 
  quarters and cut slits in the folds.  Gently unfold the pastry on to the 
  top of the filling and trim the edge to 1-inch beyond the rim of the pie 
  tin.  Fold the top crust under the lower crust and form a ridge by fluting 
  the edge of the pie.  Bake in a 400 degree F. oven for 40 to 45 minutes or 
  until golden brown.  Cool on a wire rack until slightly warm before 
  cutting and serving. 
  NOTE: 
  This is the perfect pie to serve with the rich cheddar sauce in this file.