Dried Apple Pour-Through Pie

Directions

1. 1
   Divide the dough into two slightly unequal portions.
2. 2
   Roll out the larger piece on a floured surface to a thickness of 18 inch.
3. 3
   Fit it into a deep 9- or 9 1/2-inch pie dish.
4. 4
   Roll the smaller piece of dough to a circle 18 inch thick and transfer it to a foil lined baking sheet.
5. 5
   Place the pastry dough in the refrigerator while you prepare the filling.
6. 6
   Bring the cider to a boil in a large saucepan.
7. 7
   Add the dried apples and simmer, covered, until they are softened but not mushy, 25 to 30 minutes (timing may vary; add water to keep the apples covered with liquid, if necessary).
8. 8
   Drain the apples, reserving the cider.
9. 9
   Preheat the oven to 425F (220C).
10. 10
    Sift into a mixing bowl the 1/4 cup sugar, cornstarch, cinnamon, and nutmeg.
11. 11
    Add the drained apples and toss gently.
12. 12
    Add 1/4 cup of the reserved cider (chill the remainder for drinking) and the lemon juice, and toss again.
13. 13
    Add more sugar to taste.
14. 14
    Pour the mixture into the pastry-lined pie dish, mounding the apples in the center.
15. 15
    Dot with butter; then lay the top crust over loosely.
16. 16
    Trim off excess pastry, leaving a 3/4 inch border.
17. 17
    Turn the edges under the edges of the bottom crust, forming a smooth border on the rim of pie plate.
18. 18
    Crimp or flute the border.
19. 19
    Brush the pastry lightly with milk, then sprinkle with 1 Tbs sugar for a light glaze.
20. 20
    Cut several slashes in the top crust to release steam.
21. 21
    Place the pie on a baking sheet and bake for 15 minutes.
22. 22
    Lower the heat to 400F (200C) and continue to bake until golden brown, about 30 minutes longer.
23. 23
    About 5 minutes before the pie is done.
24. 24
    Dribble the cream into the slashes to the top crust, then bake 5 minutes longer.
25. 25
    Cool on a wire rack.
26. 26
    Serve warm with vanilla ice cream or whipped cream