New York Cider Country
New York State has a long history in apple farming and especially in cider production.

From state of the art high volume facilities to your local farm markets you can be sure that cider produced in our state is made with “fresh from the farm pride”.

Today, thanks to modern technology, good sweet cider is available in food stores and farm markets everywhere year round.

The health benefits of apples are well known and drinking cider gives you all the same benefits in a glass.

NEW STUDY! Apples, apple juice shown to prevent early atherosclerosis. Click here to learn more.

I cut this out of the newspaper many years ago and since everyone seemed to like it so well, I have never used anything else.

Ingredients

• 1 pie crust (For crust use whatever you are comfortable with-I am happy with those you can find in the dairy case)
• 5 cups apples, peeled and sliced (your choice)
• 1 teaspoon fresh lemon juice
• 3/4 cup sugar
• 1/4 teaspoon salt
• 2 tablespoons flour
• 1 teaspoon ground cinnamon
• 2 tablespoons margarine

Directions

1. Sprinkle lemon juice over apple slices.
2. Combine sugar, salt, flour,cinnamon and nutmeg in a mixing bowl.
3. Sprinkle over apple slices.
4. Toss apples and flour mixture until apple slices are fully coated.
5. Arrange into bottom prepared crust.
6. Dot with margarine.
7. Cover with top crust and fold under and crimp.
8. Cut slits into top crust and dust with sugar if desired.
9. Bake at 375°F for 50 minutes.

A New York Cider Country Recipe - Winter Cider Punch

This heady combination of citrus, cider, rum, and spices is a great cold-weather pick-me-up. Makes 1 1/2 quarts; about 12 servings.

Ingredients

• 3 oranges (use blood oranges, if available)
• 2 lemons (Meyer lemons, if available)
• One 3-inch cinnamon stick
• 6 cardamom pods
• 6 allspice berries
• 6 whole cloves
• 6 cups apple cider
• 1 cup light rum
• Sugar, if necessary

Directions

Remove the zest from the oranges and lemons in strips with a swivel-bladed vegetable peeler. Tie the zests, cinnamon stick, cardamom, allspice, and cloves in a square of rinsed cheesecloth and place the bag in a large non-reactive saucepan. Squeeze the juices from the oranges and lemons and set aside.

Add the apple cider to the saucepan and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan, and cook for 20 minutes.

Add the citrus juices and rum and heat, without boiling, until the mixture is piping hot. Taste and add a little sugar if necessary. Remove the spice bag and serve the punch in glass cups or mugs. Leftovers can be reheated.

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