Cider-Sweetened Apple Pie

Reducing already-sweet apple cider into a syrup adds concentrated flavor to this pie and sweetens it with less than half the added sugar of a typical apple pie recipe.

Cider-Sweetened Apple Pie
Photo: The Voorhes
Active Time:
35 mins
Total Time:
3 hrs 25 mins
Nutrition Profile:



  • 1 ¼ cups all-purpose flour

  • 1 ¼ cups whole-wheat pastry flour

  • ½ teaspoon salt

  • 8 tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch pieces

  • 6 tablespoons cold canola oil

  • 6-8 tablespoons ice water


  • 2 cups apple cider

  • 2 tablespoons cornstarch

  • 2 tablespoons granulated sugar

  • 1 teaspoon ground cinnamon

  • teaspoon ground allspice

  • teaspoon ground nutmeg

  • ¼ teaspoon salt

  • 4 cups sliced peeled firm apples (1/4-inch-thick), such as Cortland or Granny Smith

  • 4 cups sliced peeled soft apples (1/4-inch-thick), such as Macintosh or Empire

  • 1 tablespoon lemon juice

  • 1 large egg beaten with 1 tablespoon water for egg wash

  • 2 teaspoons sanding sugar


  1. To prepare crust: Whisk all-purpose flour, whole-wheat flour and 1/2 teaspoon salt in the bowl of a stand mixer. Add butter; toss to coat. Refrigerate for 30 minutes. Mix with the paddle attachment on low speed until the butter forms almond-size pieces, 2 to 3 minutes. Add oil; mix for 15 seconds. Add 6 tablespoons water and mix until the dough just comes together. Add more water, 1 tablespoon at a time, if it seems dry. (Alternatively, combine the flours and salt in a food processor; pulse several times. Add butter and refrigerate for 30 minutes. Pulse until almond-size pieces form. Add oil and pulse several times. With the motor running, gradually add just enough water until the dough comes together.) Divide the dough in half and shape each piece into a 5-inch disk. Wrap each in plastic wrap and refrigerate for 1 hour.

  2. To prepare filling: Place cider in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium and boil until reduced to 1/2 cup, 25 to 30 minutes. Let cool.

  3. Meanwhile, position racks in center and bottom of oven; preheat to 425°F. Line a baking sheet with parchment paper or foil.

  4. Whisk cornstarch, granulated sugar, cinnamon, allspice, nutmeg and salt in a small bowl. Combine apples, lemon juice and the reduced cider in a large bowl.

  5. Roll 1 dough disk out on a lightly floured surface into a 12-inch round. Transfer to a 9-inch (not deep-dish) pie pan. Trim dough flush with the pan rim. Freeze for 15 minutes. Roll the second disk into a 12-inch round. Use a 21/4-inch cutter to cut 26 diamonds (reroll scraps, if needed). Chill until ready to assemble the pie.

  6. Toss the spice mixture with the apples to coat. Spoon into the crust. Brush every other diamond with egg wash and sprinkle with sugar. Starting in the center, arrange diamonds over the filling, alternating the finishes. Trim edges flush with the rim. Refrigerate for 30 minutes.

  7. Place the pie on the center rack with the baking sheet on the rack below. Bake for 10 minutes. Reduce oven temperature to 350°. Bake until golden and bubbling, 50 to 60 minutes. Let cool on a wire rack for 1 hour before serving.

To make ahead

Refrigerate dough (Step 1) for up to 2 days or freeze for up to 6 months.


9-inch (not deep-dish) pie pan, parchment paper, 2 1/4-inch diamond cutter

Nutrition Facts (per serving)

250 Calories
11g Fat
37g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 250
% Daily Value *
Total Carbohydrate 37g 13%
Dietary Fiber 3g 11%
Total Sugars 15g
Protein 3g 6%
Total Fat 11g 14%
Saturated Fat 4g 20%
Cholesterol 19mg 6%
Vitamin A 203IU 4%
Sodium 124mg 5%
Potassium 132mg 3%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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