Dried Apple Pie - cooking recipe

Ingredients

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)

Preparation

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.