Apple-weizen?

I've got ingredients for a pretty standard, straightforward Hefeweizen that I'm planning on brewing this Friday. I was trying to think of ways to spice it up a bit, and I have a gallon of nice local apple cider. I was thinking of sparging and boiling so that I have 4 gallons of wort to which I'll add the gallon of cider. Think this will taste good, or is this a bad idea?

Hefe Recipe:

Fermentables:
Wheat- 5lbs
pilsner- 5lbs
rice hulls- 8oz

Hops:
Saaz- 1oz (60min)

Yeast:
Wyeast 3068 Weihenstephan


If I were to do this, would I just brew as normal with 1 less gallon of water and just add the cider to the fermenter before pitching?

Personally, I don't think a solid, traditional hefe needs any spicing up...it's perfect on it's own.

But I do like experimenting.

If it were me, I'd brew the hefe as normal, and try a few small-scale blends post fermentation and see how it goes. If you love it, try a full-scale batch. If not, you still have an awesome hefe.