In saucepan, bring cider to boil and reduce to about half cup. Cool about 20 minutes.

Crust: mix together cider and water. In processor, mix together flour and butter. Pulse off and on until coarse crumbs form. With motor running, add water-cider mixture. Process just until dough leaves side of bowl. Gather dough into a ball. Divide in half. Flatten each into a disk & wrap in plastic wrap. Chill about 30-45 minutes. Filling: in bowl, mix together sugar, flour, cinnamon and nutmeg. Add apples to sugar mixture and toss to coat well. Sprinkle reduced apple cider over all and toss to coat well. Preheat oven to 220ºC . On lightly floured surface, roll out half of dough to a 30 cm circle. Place in 23 cm pie plate. Spoon apple mixture into pie shell, mounding high in center. Roll remaining dough into 30 cm circle. Place over filling. Press edges together and roll up together to form an even rim. Flute decoratively. Brush top of pastry with water and sprinkle over all with 1.5 tablespoons sugar. Cut slits in top of pie for steam to escape. Place pie on baking sheet and bake 30 minutes. Reduce temperature to 180ºC and continue to bake 45 minutes or until crust is golden brown and apples are bubbly. (if top crust begins to brown too quickly, cover loosely with a piece of foil.) Cool on wire rack. Serve warm.