¼ cup Cinnamon Cider syrup (available at William’s Sonoma)
3 pounds Granny Smith apples
½ cup sugar
¼ teaspoon salt
2 tablespoons cornstarch
2 teaspoons cinnamon
1 cup walnuts, broken into small pieces
Directions:
Preheat oven to 425°
Place cider syrup in large bowl.
Peel, core and thinly slice apples, tossing slices in syrup until coated.
In a separate bowl, combine sugar, salt, cornstarch and cinnamon. Stir to blend. Sprinkle over apples and toss until slices are evenly coated. Mix in nuts. Arrange apples in a 10-inch x 2 inches high (1½ quart) ceramic pie dish, mounding them in center.
Spoon remaining liquid in bowl over apples. Place 10-inch pastry-round over apples and tuck excess pastry under, leaving rim bare.
Bake 15 minutes, reduce heat to 350° and continue baking until pastry is golden and apples are tender when pierced and juices are bubbly, about 30 minutes. Place on rack to cool. Serve warm.
Makes one 10-inch pie. Note: while baking pie, place a baking sheet or foil n rack below to catch drips.
Note: If you prefer a two-crust pie, place bottom pastry in pie pan before adding apples.
