Ingredients
5 Medium Apples
1/4 teaspoons Apple Pie Spice
Method
Sources
📖
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Peel, core, and spiral-slice apples in seconds — pie prep
Science-driven American baking — cookies, pies, cakes with precision
Green pods — crush for chai, biryani, Scandinavian baking
Wall-mounted magnetic spice jars — visible, organized, accessible
Label maker for spice jars — uniform, readable, organized pantry
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Peel, core, and spiral-slice apples in seconds — pie prep
Science-driven American baking — cookies, pies, cakes with precision
Green pods — crush for chai, biryani, Scandinavian baking
Wall-mounted magnetic spice jars — visible, organized, accessible
Label maker for spice jars — uniform, readable, organized pantry
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peel, core and slice apples. add apples and juice to a pan over high heat and bring to a boil while covered. once boiling, reduce heat to medium-high and simmer, with the lid half on, for 20 minutes. stir occasionally. add the spices halfway through cooking time. cook time depends on the type of apple you use and how soft you prefer them. add additional 1/4 1/2 cup juice if they get dry. notes: 1. there are many types of cooking apples that work well here. i like galas, fujis, and jonagolds. my grandma exclusively uses ida reds for baking. different apples will yield different textures when cooked. 2. use 100% apple juice for thisthe cocktail varieties have tons of added sugars and additives. you may need an additional 1/4 to 1/2 cup of juice if the apples get dry during cooking.