I found a link to a recipe for apple cider pie, so I thought I’d give it a try.  Here’s the scoop on how it went. The first step is reducing two cups of cider down to 1/2 cup.  Kind of a pain, because I have no idea how to judge how much 1/2 a cup is once it’s in the saucepan.  So I had to keep pouring it out into a glass measuring cup.  I ended up with less than 1/2 a cup, so I added enough cider to get it back up there and called it good.   Gotta get me one of those egg-separator thingies! 

I bought pre-made pie crusts because I suck at that part.  I bought the deep dish kind, which I should NOT have done.  There was not near enough pie filling to fill the shell.  As you can see, I used Splenda instead of sugar.  I was later told that straight Splenda is not the best for baking, especially those things that need to rise a little.  So that may have been part of the issue.  Next time I’ll make it with regular sugar and a smaller crust, but I still think maybe I’ll have to double the filling.

 

As they say, the proof of the (pie) is in the eating!  It turned out with a deliciously sugary crust on the top, and custardy insides.  Messy, ugly and flavorful!  YUM!