double-crust pastry dough
3/4 lb. dried apples
4 c. apple cider
1/4 c. plus 1 tbsp. sugar
3 tbsp. cornstarch
1/2 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
2 tbsp. cold unsalted butter, cut into bits
1 tbsp. cold milk
1 to 3 tbsp. heavy cream (if desired)

Divide the dough into 2 slightly unequal portions. Roll the larger portion into a round 1/8-inch thick and fit it into a 9-inch pie plate. Roll the remaining dough into a round 1/8-inch thick and transfer it to a foil-lined baking sheet. Chill the pastry.

In a kettle, combine the apples and cider, adding water if necessary to just cover the apples. Bring the cider to a boil and simmer the apples, covered partially, stirring occasionally, for 20 to 30 minutes or until they are softened, but not mushy. Drain the apples, reserving 1/4 cup of the cider and let them cool.

Into a bowl, sift together 1/4 cup of the sugar, cornstarch, cinnamon and nutmeg. Add the apples and toss the mixture. Add the reserved cider and toss the mixture until it is combined well. Spoon the apple mixture in the shell and dot it with the butter. Lay the remaining pastry loosely over the filling and crimp the edges together decoratively. Brush the pastry lightly with the milk. Sprinkle it with the remaining 1 tablespoon sugar and cut several long steam vents in the crust.

Bake the pie on a baking sheet in the lower third of a preheated 425°F oven for 15 minutes. Reduce the heat to 400°F and bake the pie for 30 minutes more.