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

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9 Comments

AntoniaJames October 8, 2012
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)
 
AntoniaJames October 8, 2012
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)
 
ATL October 8, 2012
Like my mother, I've always added a little vanilla to my apple pies.
 
ChefJune October 8, 2012
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.
 
AntoniaJames October 8, 2012
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)
 
drbabs October 8, 2012
AJ, do you cook the apples with the oatmeal? How do you prepare them? (sliced, chunked, etc.)
 
Greenstuff October 8, 2012
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.
 
Kristen M. October 8, 2012
I'm a big fan of Midge's spare spicing here: http://www.food52.com/recipes/6715_brown_butter_and_cheddar_apple_pie

Or if you're looking for a more warmly spiced pie, MrsWheelbarrow's is excellent too: http://www.food52.com/recipes/6741_autumn_in_new_england_apple_pie
 
AntoniaJames October 8, 2012
Thank you, Kristen. I'm going to try MrsW's. ;o)
 
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