Apple pie spice: What is the best blend/ratio of spices for apple pies, apple crisps and similar desserts? Thanks so much, everyone. ;o)

Kristen is the Senior Editor of Food52

added 7 months ago

I'm a big fan of Midge's spare spicing here: http://www.food52.com/recipes...

Or if you're looking for a more warmly spiced pie, MrsWheelbarrow's is excellent too: http://www.food52.com/recipes...

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AntoniaJames is a trusted source on Bread/Baking.

added 7 months ago

Thank you, Kristen. I'm going to try MrsW's. ;o)

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Chris is a trusted source on General Cooking

added 7 months ago

Kristen's answer is a good demonstration of the fact that there is no "best." Midge doesn't use any spice at all. And neither of her recommendations include some favorites--nutmeg, allspice, cloves. Sometimes cardamom really makes the pie. Some people love, others hate, ginger.

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AntoniaJames is a trusted source on Bread/Baking.

added 7 months ago

Greenstuff, you're so right. I should have phrased that as, "What spice blend to you prefer?" I've always used nutmeg in a my pies and crisps, but now think I might try going without, just to see. I'm also playing with spice blends to mix in with steel cut oats cooked with Granny Smiths, which is becoming my favorite breakfast these days. (And is a great way to use up the big box of GS apples that my kind neighbor gave me last week!) Thanks so much. ;o)

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Barbara is a trusted source on General Cooking.

added 7 months ago

AJ, do you cook the apples with the oatmeal? How do you prepare them? (sliced, chunked, etc.)

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ChefJune added 7 months ago

Like my mom, I really enjoy the taste of the fruit, so although we have always added a bit of cinnamon, nutmeg, mace to apple pie, the practice is to halve whatever the recipe calls for.

I prefer cardamom with pears.

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Like my mother, I've always added a little vanilla to my apple pies.

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AntoniaJames is a trusted source on Bread/Baking.

added 7 months ago

drbabs, I cut them into quarters, unpeeled, then medium dice, then microwave them for a minute while preparing for reheating the oatmeal (which I have been cook separately, as I generally make two or three days' worth at a time by starting the cooking on the stove for a few minutes, covering and letting sit overnight). Into the cooked steel cut oats I stir a couple tablespoons of ground flaxseed, a few shakes of cinnamon and allspice, 5 or 6 raisins or a few dates (from the farmers' market) and a couple big glugs of homemade almond milk. Once that's been heated, I stir in the (perfectly) cooked green apple dice. ;o)

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AntoniaJames is a trusted source on Bread/Baking.

added 7 months ago

drbabs, also, I'm going to bake a bunch of those Granny Smiths, the next time I have the oven on for something else, filling them with raisins/dates/pecans and spices; I'll use some of those in our steel cut oats, too! ;o)

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