I love apple pie, and fall seems like the best time to make it. I found this recipe in the The King Arthur Flour Baker’s Companion cookbook, and decided I had to try it. It uses rum and cider in the apple pie filling, which intrigued me. It was delicious, and the small amount of rum enhanced the taste. I modified the recipe a little to cut the amount of sugar in the recipe and increase the cinnamon. I think most apple pie recipes use too much sugar, apples are so naturally sweet already they just don’t need much extra. I use very little sugar in my apple pies, and no one has ever complained they aren’t sweet enough.