If you plan on baking and apple treats this fall I highly suggest making reduced cider to use where ever cider is called for. Some recipes say to reduce by half but I like to reduce mine to 1/4. That means you will get 4 cups from a gallon of fresh cider.
> In a heavy bottom pot pour in the cider (depending on size you might want to do this in batches), bring the cider to a boil then bring down to a simmer. For 1/2 gallon it can take up to two hours, just keep a watch but there is no need stir.
I buy my cider from Bauman's Family out in Sassamansville, PA. Along with cider they make a great traditional Apple Butter along with a line of other fruit butters and tomato sauces.