Apple-Cider Pie

  • kaelak Posted: 10/29/10
    Worthy of a Special Occasion

    This is the best apple pie I have ever had. I used only honeycrisps, so the sweetness was perfect. Perfect dessert for Fall. A la mode with cinnamon or ginger ice cream... yummy!!!

  • yeemelis Posted: 10/01/11
    Worthy of a Special Occasion

    The cider reduction really gives this pie an "applely" taste. I made sure to reduce down the cider to a half of a cup, but was still fearful to put all of the liquid in because I didn't want the crust to end up soggy. However, I added the majority of the liquid and it gelled up nicely. Next time I'll add it all. Even my grandma, who makes the best apple pies ever, loved it!

  • kristinyamamoto Posted: 09/18/11
    Worthy of a Special Occasion

    great topped with turbinado sugar I've made this quite a few times and to get a good gel setting in the pie you REALLY need to make sure that cider cooks down or it is just too wet. I cheat and use prepared pie crust since the best part of this pie really is the cider

  • LSpinnato Posted: 11/12/11
    Worthy of a Special Occasion

    With modifications, this has become our go-to recipe for apple pie. Since no one in my family really likes pumpkin, we don't keep pumpkin-pie spice on hand. I substitute 1/2 tsp. cinnamon, plus 1/4 tsp. each of nutmeg, ginger and 5-spice powder. Also, I was rather underwhelmed with the crust and have been using Pillsbury crusts instead. Apple juice is an acceptable substitute for the cider (although the cider is better), and I have replaced the sugar with Splenda, except for the sugar that goes on top (Splenda doesn't brown properly). I also tend to use Granny Smith apples. I'd love to see the nutritional analysis of my revised recipe.

  • cdarlington Posted: 11/04/12
    Worthy of a Special Occasion

    This is a very tasty pie. It had a great texture, and the filling was just right with consistency. The crust was one of the best I have made so far using Cooking Light. Similar to another reviewer, it definitely has an "appley" taste, which is very yummy. I used a mandoline to make the apple slices uniform, and I used cinnamon instead of the pumpkin pie spice.

  • Semiresponsive Posted: 11/05/12
    Worthy of a Special Occasion

    This pie (presented next to another Souther Living pie) earned me a marriage proposal, so I'd say it was a hit. I followed the filling recipe exactly but cheated for time (and because there's nothing I dislike doing in the kitchen nearly as much as making pie crust) by buying refrigerated pie crust. Everything about this pie was just lovely.


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