make the pastry, sift the flour, salt and sugar
into a bowl. Using a pastry blender or two knives,
cut the butter or margarine into the dry ingredients
as quickly as possible until the mixture resembles
breadcrumbs. Sprinkle the iced water over the
flour mixture. Combine with a fork until the
dough holds together. If the dough is too crumbly,
add a little more water, 1 tbs at a time. Gather
the dough into a ball and flatten into a round.
Place in a sealed plastic bag and chill for
at least 20 minutes.
place the cider in a medium-size saucepan. Boil
until only 3/4 cup remains, then cool.
out the pastry between two sheets of wax or
non-stick baking paper to 1/8" thickness.
Use to line a 9" pie pan. Trim around the
edge, leaving a 1/2" overhang under to
form the edge. Using a fork, press the edge
to the rim of the dish and press upp from under
with your fingers at intervals to make a ruffle
effect. Chill the pie shell in the fridge for
at least 20
minutes. Preheat the oven to 350ºF.
make the filling, place the butter, maple syrup,
water, and cider in a pan and simmer gently
for about 5 - 6 minutes. Remove the pan from
the heat and leave the mixture cool slightly,
then whisk in the beaten egg yolks. Whisk the
egg whites in a large bowl until they form stiff
peaks. Add the cider mixture and fold gently
together until evenly blended.
the mixture into the prepared pastry case. Dust
with the grated nutmeg. Bake the pie for 30
- 35 minutes, until the pastry is golden brown
and the filling is well set and golden. Serve