Cider Jelly Pie (1920) ★★★★★Here's a fall recipe using apple cider.
This recipe really intrigued me because it's just so unique! It seems like a pretty cheap way to make dessert - no fruit necessary!
I had bought apple cider a little while ago and I had leftover pie dough from the lemon pudding, so I figured the time was right to make this recipe.
CIDER JELLY PIE
Place in a saucepan
Three-quarters cup of brown sugar,
Two cups of cider,
Eight tablespoons of cornstarch.
Dissolve the starch and then bring to a boil. Cook for three minutes and then remove from the fire and add
One-half teaspoon of cinnamon,
One tablespoon of vinegar.
Beat to mix and then cool and bake between two crusts.
I didn't really expect much of this pie, but it was actually really good! I thought for sure the vinegar would be nasty, but it wasn't! Mr. Man looked like he was about to gag when I showed him the pie (it was really jiggly), but after I forced him to try it he practically inhaled the whole piece and sheepishly claimed it was amazingly delicious. Little Y and I enjoyed it as well. The filling is pretty tasty. It tastes exactly like an apple pie. I think it would be awesome with some actual apple pieces or caramel sauce, but truthfully it doesn't need anything extra. So if you don't feel like peeling 8 apples, this is a great substitute!
3/4 cup BROWN SUGAR
2 cups APPLE CIDER
1/2 cup CORNSTARCH
1/2 teaspoon CINNAMON
1 tablespoon VINEGAR
2 PREPARED PIE CRUSTS
1. Preheat the oven to 325F. If using homemade pie crust, prepare the bottom crust in a pie dish.
2. In a medium saucepan, whisk together the sugar, cider, and cornstarch. Bring to a boil, whisking constantly. Cook for about 3 minutes, or until thickened. Whisk in the cinnamon and vinegar. Let cool.
3. Pour the filling into the prepared pie crust and cover with the other. Make a hole to vent and decorate (or not) as desired. Bake for about 25 - 30 minutes.