pie dough prepared for double crust
2 c. apple cider
1/3 c. sugar
3 tbsp. cornstarch
2 tbsp. fresh lemon juice
2 tsp. vanilla extract
1 1/4 tsp. pumpkin pie spice
7-8 apples (about 3 pounds of one variety or combination of Golden Delicious, Jonathan, Jonagold, Braeburn, Fuji, Rome Beauty, Macoun, Pippin or Northern Spry) peeled and quartered
1 large egg, lightly beaten
1 tbsp. water
1 tbsp. sugar
To prepare filling, bring cider to a boil in a large, heavy saucepan over high heat. Cook until reduced to 1/2 cup (about 20 minutes). Cool completely. Preheat oven to 450 degrees. Combine cooled cider, 1/3-cup sugar, cornstarch, lemon juice, vanilla, and pie spice in a large bowl. Cut each apple quarter crosswise into 1/4-inch-thick slices. Stir apple slices into cider mixture. Spoon apple mixture into crust, and brush edges of crust lightly with water. Cover pie with top crust and press edges of dough together; fold edges under, and flute. Cut six 1-inch slits into top of pastry using a sharp knife. Combine egg and 1 tablespoon water. Brush top and edges of pie with egg mixture, and sprinkle with 1 tablespoon sugar. Place pie on a baking sheet, and bake at 450° for 15 minutes. Reduce oven temperature to 350° (do not remove pie from oven) and bake an additional 45 minutes or until golden. Cool on a wire rack.
