Martinelli’s Apple Pie
2 cups Martinelli's Cider
1/2 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
6 medium sized apples, pared, cored, and quartered (Newtown Pippins are recommended)
1 9-inch pastry shell
2 tablespoons cornstarch
juice of 1/2 lemon
Bring Cider to a boil, add sugar mixed with cinnamon and nutmeg. Add apples.
Cook slowly, uncovered, until apples are tender, turning occasionally to keep them covered with syrup. Apples should retain their shape.
Line a 9-inch pie plate with pastry and bake shell about ten minutes in hot oven (450 degrees). Lift apples carefully from syrup and place in baked shell.
Mix corn starch to a paste with cold water; cook until syrup thickens. Add lemon juice pour over apples. Put strips of pastry lattice-fashion over top and bake at 450 degrees until nicely browned.