Recipe: All-American Apple Pie


  • 2 medium red apples or 4 very small red apples
  • 1/4 cup apple cider
  • 1 tbsp. all-purpose flour
  • 2 tsp. sugar (do not use sugar substitute)
  • 1/4 tsp. apple pie spice
  • 1 rolled refrigerated unbaked piecrust (1/2 of a 15 oz. pkg.)
  • 1 egg, lightly beaten
  • 1/8 tsp. coarse sugar* (optional)
  • Sugar-free caramel syrup (optional)


  • Preheat over to 400 degrees Fahrenheit. Cut two medium cooking apples in half crosswise (or cut top third off four very small apples)
  • Scoop out apple flesh using a melon baller. Leave a 1/8-inch-thick shell. Remove and discard seeds and core., reserve shells.
  • Chop flesh into small pieces.
  • In a saucepan combine chopped apple, cider, 3 Tbsp. water, flour, sugar, and apple pie spice.
  • Cook and stir over medium until apples are softened and liquid is thickened and bubbly, 3-5 minutes.
  • Discard the trimmings or save for another use
  • Place whole circle on top, crimping the edges and cut vents
  • Combine egg with 1 Tbsp. water; brush over dough. If desired, sprinkle with coarse sugar
  • Line a 15x10 inch baking pan with foil; coat with nonstick cooking spray. Place apples on prepared baking sheet. Bake 20 to 25 minutes or until apples are soft, filling is bubbly and crust is golden.