Recipe: Heirloom apple pie with apple cider reduction

Patti Woods for the Boston Globe

Heirloom apple pie with apple cider reduction

Makes one 9-inch pie

Looking for an apple pie that’s not overly sweet or overwhelmed with spices? By using an apple cider reduction in place of some of the traditional white sugar, this recipe allows the flavors of the heirloom apples to shine through.


2cups flour
½cup (1 stick) unsalted butter, cold and cut up
3tablespoons shortening, frozen and cut up
teaspoon salt
cup cold water mixed with ¼ teaspoon white vinegar
Extra flour (for sprinkling)


1. Place flour, butter, shortening, and salt in a bowl. Using a pastry blender, cut butter and shortening into flour until mixture has the consistency of small pea-size pieces. Toss by hand with water/vinegar mixture just until it holds together.

2. Divide dough into two pieces. Shape each piece into a disc and wrap in plastic wrap. Chill at least 2 hours, preferably overnight before rolling out.

3. Flour surface. Roll out one piece of dough to a 13-inch circle, rotating ¼ turn after each roll. Fold it in half and ease it into the pie pan. It should hang over the rim by at least 1 inch. Refrigerate the pan.

4. Roll out the second piece of dough in the same manner. Place on a piece of parchment paper and refrigerate it while you make the filling.


1cup apple cider
8heirloom apples
¼cup sugar
2tablespoons flour
1tablespoon unsalted butter, cut up
1tablespoon heavy cream
1tablespoon coarse sugar


1. Set the oven at 400 degrees.

2. In a medium saucepan, simmer apple cider about 20 minutes, stirring occasionally, until it is syrupy. Remove from heat and allow to cool.

3. Peel, quarter, and slice apples into ¼-inch slices.

4. Mix sugar and flour together. Add sugar and flour mixture to sliced apples, then drizzle apple cider reduction and stir until blended.

5. Place half of apple filling into bottom crust. Scatter butter over apples. Place remaining filling in crust. Place top crust over filling.

6. With scissors, trim edges of dough so there is ½ inch of overhang. Fold edges under and flute by pinching thumb and forefinger of one hand pressed against the finger tip of the other hand all around the crust. Cut four slits into top.


7. Brush top with heavy cream and sprinkle with coarse sugar.

8. Place pie on a cookie sheet. Bake at 400 degrees for 30 minutes. Check pie and reduce temperature to 350 degrees. Bake 20-30 minutes more until filling bubbles in center. Remove pie from oven and cool 15 minutes before slicing. Adapted from Laurel Johnson