Apple Cider Pie

This recipe is Amish and I found it in one of my vintage recipe books from the Mennonite Central Committee Relief Sale in Kansas.
Fall is just around the corner and for this boy that was born in Michigan, that means Apples....... plenty of Apples and Apple recipes.
Apple Pie, Apple Donuts, Apple Cider, Apple Strudel, Apple Slaw, Apple Muffins, and the list goes on and on and on. We love Apples in Michigan!




Apple Cider Pie:

1 - 9" Pie Pan
Preheat the oven to 350 degrees.
1 pie crust  (here's where I update the recipe to say that you can buy a frozen crust and thaw it. The Amish make the crust from scratch, and so do I.)

2 1/2 C Apple Cider, I prefer Organic Cider.

1 TBS Butter
1 C Maple Syrup
1/4 C Water
1/4 tsp Salt
2 Eggs, room temperature, separated
1 tsp Nutmeg

In a saucepan, heat:
Cider
Water
Maple Syrup
Butter
Simmer for 5 minutes, stirring.
Remove from heat, cool slightly. (Cool enough to be able to add the Egg Yolks)
Whisk in Egg Yolks.

In a large mixing bowl:
Beat Egg Whites to soft peak with a hand mixer.
Fold in in the Cider Mixture by hand with a spatula or a wooden spoon.
Pour into Pie Shell.
Dust evenly with Nutmeg.
Bake for 30 - 35 minutes.
Place the Pie on a cooling rack for 10 minutes.
Serve warm with homemade Whipped Cream or Vanilla Ice Cream.

Enjoy!
Peace in the Kitchen!