Menu Enter a recipe name, ingredient, keyword...

Cider-Rich Apple Pie


Rate this recipe 4.5/5 (6 Votes)


  • For the Crust
  • 2 cups flour
  • 8 Tbsp chilled margarine, cut into small pieces
  • 1/4 cup plus 1 Tbsp frozen apple juice concentrate, thawed
  • For the Filling
  • 1/4 cup flour
  • 2 Tbsp frozen apple juice concentrate, thawed
  • 2 Tbsp sugar
  • 1 tsp ground cinnamon
  • 8 small Granny Smith apples, peeled, cored, and cut into 1/2 inch wedges (about 8 cups)


Level of difficulty Average
Cost Average budget


Step 1

To prepare crust, in a medium bowl, using a pastry blender or 2 knives, cut butter into flour until coarse crumbs form. Add apple juice concentrate, stirring until dough can be gathered into a ball. Press into a disc. Wrap in waxed paper, chill for 15 minutes.

Step 2

Preheat oven to 400F. While dough is chilling, prepare filing. In a large bowl, combine flour, apple juice concentrate, sugar and cinnamon. Add apples to sugar mixture. Toss gently to coat.

Step 3

Divide dough in half. On a lightly floured surface, using a lightly floured rolling pin, roll out 1 dough half to a 1/8 inch thickness. Place in a 9-inch pie plate. Spoon filling into crust. Roll out remaining dough to an 11-inch circle and place over filling. Trim excess dough. Fold edges under and crimp. Cut steam vents.

Step 4

Bake until pie crust is golden, about 40 to 50 minutes. Place pie in a wire rack to cool.


To make decorative cut outs, roll excess pastry trimmings to a 1/4 inch thickness. Use small cookie cutters or a small, knife to make cut-outs.

Review this recipe

Decadent Apple Pie Bites Apple Pie