Preheat oven to 400°F. In a medium saucepan bring cider to a light boil over over high heat, stirring occasionally, then reduce heat to medium. Simmer for 20 minutes or until mixture has reduced to 1 cup. Set aside to cool.

Roll out crust. For a nine inch pan your bottom crust should be around 11 inches in diameter. Place bottom crust in pie pan or dish. Flute the edges and brush crust with egg white. Place in refrigerator until filling is ready.

Beat eggs with sugar until mixture is thick and lemony (light yellow colored). Gradually add in vegetable oil and flour.

In a medium bowl slowly combine cooled cider with milk, whisking constantly. Add vanilla to cider mixture and slowly incorporate it with egg mixture. Pour custard filling into prepared pie shell. Sprinkle with cinnamon and nutmeg. Bake on center rack for 25 minutes or until knife inserted near the center of the custard comes out clean. Remove from oven and cool on wire rack the refrigerate to chill before serving.