This low-fat spread cooks all day long and makes the house smell delicious.
Peel and core the apples, then cut them into 1 inch chunks. (Don't worry about making them perfectly sized). Place the apples in a large, nonreactive saucepan and pour the cider over them. Cover the pot and cook for about 30 minutes over low heat or until the apples are soft.
Cool the mixture until it is only warm to the touch. Divide it into two batches and puree each in the bowl of a food processor or blender. (At this point, you will have an unsweetened applesauce, which makes excellent baby food).
Pour all of the pureed fruit into a 13 x 9 x 2 inch baking dish, spread evenly, sprinkle with the apple pie spice, and stir well. Bake in a preheated 300 degree oven for 2 to 3 hours or until your apple butter is deep brown and thick. Stir the puree every 20 minutes. Cool the apple butter and then scoop it into a clean jar with a sealable lid. It will keep for up to 2 months in your refrigerator. Spread it on toast, crackers, or sandwiches. Makes 1-1/2 cups.