Boiled Cider Pie
from Ken Haedrich's Pie
1/2 All-Shortening Crust Recipe
3/4 cup boiled cider
3/4 cup pure maple syrup
3 tablespoons butter (cut into pieces)
Pinch of salt
3 large eggs, separated
Make your boiled cider: pour 7 cups fresh, preservative free apple cider into a large saucepan and boil until cider is reduced to 1 cup. (This takes a while. Plan on doing this a day before you make the pie.)
Warm boiled cider, maple syrup, and butter together until butter melts. Pour mixture into heat-resistant bowl and add salt. Let cool slightly. Put egg yolks in medium-size bowl and whisk a ladleful of the warm liquid into them. Repeat several times to temper the yolks then stir the tempered mixture back into the warm syrup.
Note: The top should be a very dark brown.
|Epic fail: I placed foil over the pie in the oven to keep the top from burning and catastrophe struck when part of the pie was stuck.|