pastry for double-crust 9-inch pie 1 cup apple cider 2/3 cup sugar 6 1/2 cups peeled sliced cooking apples 2 tablespoons cornstarch 2 tablespoons water 1/2 teaspoon ground cinnamon 1 tablespoon butter or margarine
Roll half of pastry to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch pie plate; set aside.
Combine cider and sugar in a large saucepan; bring to a boil. Add apples; cook, uncovered, 8 minutes or until apples are tender. Drain, reserving syrup. Add enough water to syrup to measure 1 1/3 cups liquid; return syrup mixture and apples to saucepan. Combine cornstarch and 2 tablespoons water, stirring well; add to apple mixture. Stir in cinnamon; cook, stirring constantly, until thickened. Stir in butter. Spoon mixture into pastry shell.
Roll remaining pastry to 1/8-inch thickness; transfer to top of pie. Trim off excess pastry along edges. Fold edges under and flute. Cut slits in top of crust for steam to escape.
Bake at 375ºF for 45 to 50 minutes. Cover edges of pastry with strips of aluminum foil to prevent excessive browning, if necessary. Serve warm or cool.