Brethrens Cider Pie Recipes

CHICKEN, LEEK & CIDER PIE

Steps:

• Melt 40g of the butter in a saucepan and add the flour. Stir this over a medium-low heat for 1 min to make a roux. Remove from the heat and start adding the cider a little at a time. Mix well with a wooden spoon to ensure there are no lumps. Keep stirring until all the cider has been added, then add the milk in the same way. Season, return the pan to the heat and, stirring continuously, bring to the boil. The mixture will thicken considerably and, once it has come to the boil, reduce the heat and simmer for about 3 mins. Stir in the mustard, lemon juice and crème fraîche , and taste for seasoning.
• Melt the rest of the butter in a frying pan and gently fry the leeks and the apples for 5 mins. Add 2 tbsp of water, season, cover and cook over a low heat for 8-10 mins until tender. If there are lots of juices, increase the heat to reduce them.
• Add half the cheese to the sauce, then bring to the boil. Reduce the heat and gently stir in the leeks and apples and taste - you may want to add more mustard or lemon juice. Cool and chill the sauce until you're ready to assemble the pie.
• Stir the chicken into the cooled sauce. Put the mixture into a 25 x 20cm pie dish or a round dish measuring 25cm across (with a 1.3 litre capacity). Sprinkle with the rest of the cheese and leave to cool completely.
• Heat oven to 200C/180C fan/ gas 6. On a lightly floured surface, roll the pastry out to the thickness of a 50 p coin. Cut off a strip the same width as the lip of the pie dish. Wet the lip and press this strip onto it. Brush the strip with water and lay the rest of the pastry on top. Press the pastry lid onto the pastry strip, then cut off the excess. Crimp the edges and use the remaining pastry to decorate the top of the pie. Make three small slits in the pastry near the middle to let the steam escape. Brush the top with the egg mixture and bake in the oven for 30 -40 mins, until the pastry is a deep golden colour and puffed up. Serve immediately.

APPLE CIDER PIE

Steps:

• Pour pie filling into the crust. In a small bowl, beat cream cheese until smooth. Beat in the sour cream and cider mix until light and fluffy. Fold in whipped topping. Pour over pie filling. Chill until set. Just before serving, sprinkle with granola.

BOILED CIDER PIE

Steps:

• Preheat the oven to 450 degrees. Let boiled cider cool. Line a 9-inch glass pie plate with piecrust.
• Combine the cider, egg yolks, sugar, milk, flour and melted butter. Lightly beat the egg whites, then fold into mixture.
• Pour into the pie shell and bake for 10 minutes. Reduce heat to 325 degrees, and bake an additional 30 minutes.

BRETHREN'S CIDER PIE

Steps:

• For the pastry, sift the flour, salt, and sugar into a bowl. Using a pastry blender cut the butter into the dry ingredients as quickly as possible until the mixture resembles coarse meal.
• Sprinkle ice water over mixture. Combine with a fork until dough holds together. If the mdough is too crumbly, add a little more water 1 tbsp at a time. Gather dough into a ball and flatten into a disk. Wrap in wax paper and refrigerate at least 20 minutes.
• Meanwhile, place cider in a medium heavy saucepan. Boil until only 3/4 cup remain. Let cool.
• Roll out dough between 2 sheets of wax paper to a thickness of about 1/8 inch. Use to line a 9 inch pie pan.
• Trim all around, leaving 1.2 inch overhang. Refrigerate 20 minutes.
• Preheat oven to 350 degrees.
• For the filling, add the butter, maple syrup, water, and salt to the cider and simmer gently 5-6 minutes.
• Remove the pan from the heat and let the mixture cool slightly then whisk in beaten egg yolks.
• In a large bowl beat the egg whites until they form stiff peaks. Add the cider mixture and fold gently together until evenly blended.
• Pour into the prepared pie shell. Dust with nutmeg.
• Bake until pastry is golden brown and filling set, about 30-35 minutes.
• Serve warm.