Instructions: 1. Divide the dough into two slightly unequal portions. Roll out the larger piece on a floured surface to a thickness of 1/8 inch. Fit it into a deep 9- or 9 1/2-inch pie dish. Roll the smaller piece of dough to a circle 1/8-inch thick and transfer it to a foil lined baking sheet. Place the pastry dough in the refrigerator while you prepare the filling.

2. Bring the cider to a boil in a large saucepan. Add the dried apples and simmer, covered, until they are softened but not mushy, 25 to 30 mins

(timing may vary; add water to keep the apples covered with liquid, if necessary). Drain the apples, reserving the cider.

3. Preheat the oven to 425F. Sift into a mixing bowl the 1/4 cup sugar, cornstarch, cinnamon, and nutmeg. Add the drained apples and toss gently.

Add 1/4 cup of the reserved cider (chill the remainder for drinking) and the lemon juice, and toss again. Add more sugar to taste. Pour the mixture into the pastry-lined pie dish, mounding the apples in the center. Dot with butter; then lay the top crust over loosely. Trim off excess pastry, leaving a 3/4-inch border. Turn the edges under the edges of the bottom crust, forming a smooth border on the rim of pie plate. Crimp or flute the border.

4. Brush the pastry lightly with milk, then sprinkle with 1 Tbs sugar for a light glaze. Cut several slashes in the top crust to release steam.

5. Place the pie on a baking sheet and bake for 15 mins. Lower the heat to 400F and continue to bake until golden brown, about 30 mins longer. About 5 mins before the pie is done. Dribble the cream into the slashes to the top crust, then bake 5 mins longer.

6. Cool on a wire rack. Serve warm with vanilla ice cream or whipped cream

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