Best Spiced Apple Pie Recipes

SPICED PEAR & APPLE PIE

Steps:

• Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Heat oven to 400 degrees F.
• Heat oven to 400 degrees F. Combine pears, apples, sugar, flour, cinnamon, ginger, salt and lemon juice in large bowl. Spoon into prepared pie crust.
• Roll out dough for top crust. Place onto filled pie or cut into strips creating a lattice top. Trim 1/2-inch beyond edge. Fold under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape. Brush crust with milk and sprinkle with cinnamon sugar.
• Bake 30 to 40 minutes or until apples are tender and crust is golden brown.

SPICED APPLE PIE

Steps:

• For the filling: Cut the apples into 1/4-inch slices and place them in a large bowl. Toss with the lemon juice to keep them from browning. Add the brown sugar, cornstarch, Warm Spice Blend, kosher salt and cinnamon and toss to combine. Mix in the boiled cider syrup and vanilla. Cover the mixture and let it sit at room temperature while you make the pie dough.
• For the pie dough: Add the flour, granulated sugar and kosher salt to a food processor and pulse to combine. Add the butter and pulse to incorporate so that about three-quarters of the mixture is mealy and the rest has some slightly larger, pea-sized bits of butter. Combine the ice water and cider vinegar in a measuring cup. Drizzle the water and vinegar into the food processor and continue to pulse just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water, a few drops at a time, until it comes together.
• Turn the dough out onto a clean surface and use your hands to press on any stray crumbs. Divide the dough in half, then divide one of the halves in half again so that you have 3 pieces of dough. Pat each piece into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes or until ready to roll out for the pie.
• For the assembly: Flour a work surface and roll out the largest disc of dough into a circle just larger than 12 inches. Place it in a 9-inch pie plate and refrigerate. Roll out the 2 remaining dough discs to about 10 inches each. Cut the dough into 2-inch-wide strips for making a lattice top. Set the strips aside.
• Position an oven rack in the lower third of the oven (with a pizza stone if you have one) and preheat to 400 degrees F.
• Fill the pie crust with the apples (it will seem like a lot but they bake down!) and pour the juices over it. Distribute the butter over the top. Weave the dough strips together over and under to form a lattice crust over the top. Pinch the edges to seal, trim, fold the edges over and crimp. Give the edges a little hug to make sure they are sitting snugly on the rim of the pie plate; otherwise they could fall off in the oven. Freeze the pie for 15 minutes.
• Brush the lattice with the egg wash, then sprinkle with the turbinado sugar and flaky salt. Place the pie on a baking sheet and bake until the internal temperature reaches 195 degrees F, 45 to 55 minutes. Let cool slightly.
• Serve the pie with large dollops of whipped cream.
• Layer the cardamom, ginger, cinnamon, cloves and nutmeg in a medium glass jar and tighten the lid. Shake to combine. Keep on hand to add to your favorite desserts and beverages -- or just toast with butter!

SPICED APPLE AND PEAR PIE

Steps:

• Dough:
• Whisk the flour, sugar, and salt together in a medium bowl. Rub 1/4 cup of the butter into the dry ingredients with your fingers until completely absorbed. Then rub in the remaining butter until it resembles cornmeal mixed with pea-size bits of butter. (If it gets warm and sticky, refrigerate it to chill.)
• Beat the egg with 3 tablespoons of the water; then drizzle it evenly over the dough. Lightly stir the dough together with a fork. (The dough should just hold together when you squeeze it together, with some dry crumbly bits.) If the dough is really dry, sprinkle it with the final tablespoon of water. (To make the dough in food processor, see below.)
• Divide the dough in half and wrap each half in plastic wrap and shape into disks. Refrigerate at least 1 hour or up to 2 days. (The dough can be frozen for 2 months. Defrost dough in the fridge overnight.)
• Filling:
• Finely grate the lemon zest and set aside. Peel, core and then slice both the apple and pear into 1/2-inch slices. Squeeze the lemon juice over the fruit, then toss fruit with the sugar, cinnamon, ginger, salt and nutmeg.
• Melt the butter in a large skillet over medium-high heat. Add the fruit and cook, stirring until the sugar dissolves and juices simmer, about 2 minutes. Reduce heat to medium, and cook, uncovered, until the fruit softens and the juices evaporate some, about 10 minutes. Evenly mix the flour into the fruit; then cook about a minute more to thicken the juices slightly. Stir in the vanilla and lemon zest; and remove from the heat. (The filling should resemble a tight compote.) Cool completely.
• Form the pie:
• Lightly dust the work surface with flour. Roll a disk of dough into an 11 to 12-inch circle. Transfer the dough to 9-inch glass pie pan (see photo), trimming so it hangs about 1/2-inch over the edge of the pan. Fill the crust with the prepared fruit so it mounds slightly in the center. Roll the remaining dough into a 12-inch circle. Brush the rim of the crust with some of the egg.
• Roll the dough onto the rolling pin and unroll it over the fruit so it hangs over the edge of the pie pan by about 1/2-inch. Trim crust if needed, reserving the scraps for decorations or for patching, if needed. Fold the top crust edge under the bottom one, then press the edges together to seal. Cut trimmed scraps into designs if desired and set aside. Flute the crust by pressing a finger into the crust against the other hand's index finger and thumb to make an even impression. Repeat every 1/2 inch around the pie to create a ruffled edge (see photo). Refrigerate the pie for at least 20 minutes.
• Meanwhile, place a rack in the lower third of the oven and heat to 425 degrees F.
• Brush pie with egg and place cut dough designs on top if desired. Brush again and sprinkle with sugar. Cut 6 to 8 small steam vents into the top of the dough. Place pie on a baking sheet and cook for 15 minutes, then reduce the temperature to 375 degrees F. Bake until the crust (both top and bottom) is golden brown, about 50 minutes more. If the edges begin to brown too quickly, cut a pie shield out of a piece of aluminum foil and cover the edges (see photo). Cool on a rack.
• Serve pie warm or at room temperature with whipped or ice cream. Keep pie, covered, at room temperature for a day, or refrigerate for up to four.

SPICED APPLE PIE

Steps:

• For crust:
• Combine flour, sugar, salt and mace in processor. Using on/off turns, cut in chilled butter and vegetable shortening until mixture resembles coarse meal. Gradually blend in enough water by tablespoonfuls to form moist clumps. Gather dough into ball. Divide dough into 2 pieces. Flatten each into disk. Wrap each in plastic and refrigerate 1 hour. (Can be prepared 3 days ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling.)
• For filling:
• Position rack in lowest third of oven and preheat to 400°F. In large bowl, toss apples with 1/2 cup sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, lemon peel, mace, cloves and allspice.
• Roll out 1 dough disk on lightly floured surface to 12-inch-diameter round. Transfer to 9-inch-diameter round. Transfer to 9-inch-diameter deep dish glass pie plate. Trim dough overhang to 1/2 inch. Brush edge of crust lightly with water. Transfer apple mixture to crust, mounding in center. Roll out second dough disk to 12-inch-diameter round. Place atop apples. Trim dough overhang to 1 inch: reserve scraps. Fold top crust edge under bottom crust edge, pressing to seal. Crimp edge decoratively.
• Reroll pastry scraps and cut out leaf shapes. Brush 1 side of each leaf with milk and arrange, milk side down, decoratively atop crust. Cut several slits in crust to allow steam to escape. Brush crust with milk; sprinkle with remaining 1 teaspoon sugar.
• Place pie on baking sheet. Bake until crust is golden brown and juices bubble, covering crust edges with aluminum foil if browning too quickly, about 1 hour 10 minutes. Transfer pie to rack and cool.

PATE BRISEE FOR SPICED APPLE PIE

Steps:

• Pulse flour, salt, and sugar in a food processor. Add butter, and pulse until coarse crumbs form, about 10 seconds.
• With machine running, add ice water in a slow, steady stream just until dough holds together and is not wet or sticky, no longer than 30 seconds.
• Divide dough into two portions, and shape each into a disk. Wrap in plastic; refrigerate at least 1 hour or overnight.

SPICED APPLE PIE

Steps:

• Heat oven to 220C/fan 200C/gas 7. Peel, core and quarter the apples, then cut into 1cm slices. Toss together with the lemon juice, then dab dry with kitchen paper so that the pie isn't too watery. If you are using whole cardamom pods, split open the shell, remove the seed from inside and grind using a pestle and mortar. Mix into the apples with the flour and sugar, then toss to get everything coated.
• Cut away a third of the pastry to divide into two pieces. Dust a little flour over a work surface, then roll out the larger piece to roughly 28cm wide and as thick as a £1 coin. Lift the pastry up (try loosely wrapping around a rolling pin) and spread over the bottom of a 22cm pie dish. Roll out the smaller piece of pastry a little larger than the top of the pie.
• Pile up the apples inside and paint around the rim of the pie with milk. Lift the smaller circle of pastry on top. Press down to seal the pie, then trim around the edge of the pie with a sharp knife and discard the excess pastry. Use your fingers to indent around the pie and form a crimped edge.
• Make a few slits in the pastry so that steam can escape, then brush all over with milk and sprinkle with extra sugar. Bake for 20 mins, then reduce oven to 190C/fan 170C/gas 5 and cook for 50 mins-1hr until the pastry is golden and crisp. If it starts to darken too much, cover with tin foil, but make sure you cook it uncovered for the final 10 mins so that the pastry can crisp. Serve warm or cold with whipped cream, ice cream or custard.

SPICED UPSIDE-DOWN APPLE PIE

Steps:

• Arrange pecans, with rounded sides facing down, on the bottom of a 9-in. deep-dish pie plate; drizzle with butter. Sprinkle with brown sugar; press lightly., Roll out dough to fit the pie plate; place over brown sugar. Press the crust firmly against brown sugar and sides of pie plate. Trim edges., In a large bowl, combine the sugar, flour, pie spice and nutmeg. Add the apples, lemon juice and vanilla; toss to coat. Fill crust. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in crust., Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake pie at 450° for 10 minutes. Reduce heat to 350°. Bake until top is golden brown and apples are tender, 40-45 minutes longer. Cool for 10 minutes before inverting onto a serving plate. Serve warm., PASTRY FOR DOUBLE CRUST PIE, Combine 21/2 cups all-purpose flour and 1/2 tsp salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3=2/3 cup ice water, tossing with a fork until the dough in half. Shape each into a disk; wrap. Refrigerate 1 hour or overnight.

APPLE-PIE SPICED CIDER

Steps:

• In a medium saucepan, whisk together cider, sugar, spices, and salt. Bring to a simmer over medium-low heat. Remove from heat; pour in brandy, if desired. Strain into a pitcher; discard solids. Serve in mugs, garnished with cinnamon sticks.

REALLY EASY SPICED APPLE PIE WITH CRèME ANGLAISE SAUCE

Steps:

• Cut the chilled butter into chunks, each about the size of a sugar cube.
• Sift the flour into a bowl then add the sugar , cinnamon and the salt if you are using it. Add the butter chunks evenly over the surface of the flour.
• Using your thumb and forefingers, rub the butter into the flour (this is easier with smaller chunks of butter). Continue until the butter is all incorporated. The mix should resemble biscuit/bread crumbs when it is ready.
• Add the water a little at a time, mixing thoroughly with a good sized spoon. When the mix reaches a smooth (and slightly sticky) consistency (which should look like cookie-dough), shape it into a ball and wrap it in cling film. Refrigerate the dough for 1 hour.
• When the dough is nearly chilled, start making the filling. Peel, de-core and cut the apples into orange-segment-sized wedges. Place them in cold water if you are leaving them for any length of time to prevent them from browning.
• Mix the water, muscavado and light-brown sugars, cinnamon, lemon juice (and nutmeg & cloves if being used) in a jug/bowl.
• Melt the butter on a medium-high heat in a deep pan. Put the apples in and stir gently for 2-3 minutes.
• Add the liquid mix to the pan, keeping the heat at medium-high. Keep gently folding the mixture for 5 minutes until the apples begin to look mushy/fluffy (as boiled and shaken potatoes do). The apples will break up to some degree during this process - this is perfectly fine. The apples should all be darkened in colour if you've done this bit right. Leave the filling to cool in the air for about 10 minutes. During this time the fruit will begin to congeal a little more.
• Take the dough from the fridge. Divide it into two balls and roll each one out into a disc, each slightly larger than the top of an 8" diameter pie dish (by about 1" all round). Use a lightly floured surface to prevent sticking; rubbing flour onto the rolling pin will also help. By rolling one way then the other, you can easily achieve a neat circle. I prefer to use my hands to shape and flatten the dough however.
• Rub butter onto the pie dish (including the up-facing lip/edge of the dish). Place the first dough-disc squarely into the dish - make sure it sits flat against the walls of the dish and that it covers the lip of the dish, with a little extra (which you will trim in a minute).
• It is time to add the filling now - but make sure you drain it well! Either sieve off the liquid or use a slotted spoon to remove as much liquid as possible - if the filling is too wet the pasty will not cook properly. You can keep the liquid to drink, warmed, as a delicious punch, or even use as a sauce if you don't like creamy/custard like sauces on your pie. If you refrigerate it this sauce will thicken up a bit.
• Next whisk up the egg and 2 tablespoons of water. Paint the mixture onto the lip of the pastry (using a pastry brush or your fingertips). This will glue the two halves together.
• Now place your other pastry disc on top of the pie. Using a sharp knife, cut down through the top of the pastry to remove the excess. Use the edge of the pie dish to guide your knife - the pastry should be flush with the edge of the dish.
• Using one or two fingers, work around the edge of the pie, crimping the pastry together. As well as adding an attractive fluted edge to the crust, this will help to glue the edges together.
• Cut a series of 3 or 4 slashes into the top of the pastry, ensuring you go right through. This will allow trapped air to escape and prevent the pastry from cracking open in an uncontrolled manner during cooking. If you have a pie-spout you can use this instead.
• Glaze the top of the pie with more of the egg glaze mix (don't feel that you must use all of it - you'll make the pasty soggy if you do!).
• Use a sieve to dust the top with the icing sugar and cinnamon.
• Place in a preheated oven, middle shelf at around 180 Celcius. Cook for around 30-40 minutes (fan assisted ovens will be quicker).
• When the top is browned and the pastry is firm all over take the dish from the oven and cool on a wire rack for around 20-30 minutes. DO NOT remove the pie from the dish until it has cooled as it will most likely disintegrate!
• To make the Crème Anglaise sauce, place the milk in a pan. Add the sugar and vanilla (if using vanilla pods, you can use the seeds from a pod, and or the pod itself. I have successfully used a pod which has been in a box of sugar for 3 months to make vanilla sugar and it worked perfectly). Heat gently for 10 minutes, stirring occasionally to allow the vanilla to infuse into the milk properly.
• In a jug/bowl, place the cornflour and add a little milk (roughly 1 tablespoon milk to 2 tablespoons of cornflour). Stir thoroughly until it forms a thick paste, adding a little more milk if necessary.
• Pour the mix into the milk pan, stirring it in thoroughly. Bring the milk to a boil, stirring continuously all the while. Be very careful and make sure you are using a non-stick pan here as the sauce can easily burn on the bottom. As soon as the sauce thickens to the consistency of custard/thick pureed soup, remove it from the heat. Continue to stir for a while to make sure the latent heat does not burn the sauce at the bottom of the pan.
• Pour liberally (hot or cold) onto hot or cold apple pie and enjoy!

SPICED STREUSEL SOUR CREAM APPLE PIE

Steps:

• For streusel topping: Combine nuts, brown sugar, cornmeal, flour, cinnamon, and nutmeg in food processor and pulse on/off until nuts are finely chopped. Add butter and process until small moist clumps form. (Can be prepared 1 day ahead. Cover and refrigerate.).
• For filling: Position rack in center of oven and preheat to 375 degrees. Toss apples with sour cream in large bowl to coat. Mix sugar, flour, cinnamon, nutmeg, and cloves in a small bowl. Sprinkle mixture over apples and toss to coat.
• Transfer filling to prepared crust. Sprinkle streusel topping over apples, covering completely. Bake pie until apples are tender and streusel is golden, tenting pie if streusel browns too quickly, about 1 hour. Transfer pie to rack and cool slightly.
• Serve pie slightly warm or at room temperature (and definitely with some vanilla ice cream!).

SPICED APPLE PIE WITH FLUTED ROUND CUTOUTS

Steps:

• On a lightly floured work surface, roll 1 disk of dough to 1/8 inch thick. Fit into a 9-inch deep-dish pie plate. Trim edges flush with rim. Refrigerate for 1 hour.
• Roll remaining disk of dough to 1/8 inch thick. Using a 1 3/4-inch fluted round cutter, cut out about 70 rounds, rerolling scraps if necessary. Place rounds on a parchment-lined baking sheet, and refrigerate for 30 minutes.
• Peel and core apples. Thinly slice half the apples, and cut remaining apples into 1-inch pieces.
• Toss together apples, lemon zest and juice, sugars, flour, salt, cinnamon, and nutmeg in a large bowl. Place filling in piecrust, mounding it in the center. Dot with butter. To make egg wash, whisk together egg yolk and cream in a small bowl. Lightly brush edge of piecrust with egg wash. Arrange dough rounds over filling, working in a spiral from the outside in to the center, overlapping them slightly. Lightly brush top of each round with egg wash as you work to help them adhere to one another.
• Once the filling has been covered with rounds, lightly brush entire top of pie with egg wash. Sprinkle top with sanding sugar. Refrigerate pie for 1 hour.
• Preheat oven to 400 degrees, with racks in middle and lower positions. Place a foil-lined baking sheet on lower rack to catch any juices. Place pie on middle rack, and bake until crust begins to turn golden brown, about 25 minutes. Reduce oven temperature to 375 degrees, and bake until crust is golden brown and juices are bubbling, about 1 hour, 10 minutes more. Tent with foil if crust browns too quickly. Let cool completely on a wire rack.

SPICED APPLE PIE WITH RAISINS

Steps:

• For crust:
• Mix flour, sugar and salt in processor. Add shortening and butter. Using on/off turns, process until mixture resembles coarse meal. Transfer flour mixture to large bowl. Combine 7 tablespoons ice water and 2 1/2 teaspoons vinegar in small bowl; pour over flour mixture. Stir with fork until moist clumps form, adding more water by teaspoonfuls if needed. Gather dough into ball; divide into 2 pieces. Flatten each into disk. Wrap each separately in plastic; chill 20 minutes.
• For filling:
• Preheat oven to 400°F. Mix all ingredients in large bowl; toss. Roll out 1 dough disk on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Trim overhang to 1 inch. Spoon filling into dough-lined dish. Roll out second dough disk on lightly floured surface to 13-inch round. With star cookie cutter, cut out several stars from center of crust. Fold crust in half and transfer to top of filling. Unfold crust. Press top and bottom crust edges together to seal. Crimp edges decoratively. Place cutout stars around edge of crust.
• Bake pie until apples are tender and juices are bubbling thickly, covering edges with foil if browning too quickly, about 1 hour 45 minutes. Cool on rack 1 hour. (Can be made 8 hours ahead. Let stand on rack.) Serve with ice cream.

SPICED STREUSEL APPLE PIE

Steps:

• For streusel:
• Combine nuts, brown sugar, cornmeal, flour, cinnamon and nutmeg in processor. Using on/off turns, process until nuts are finely chopped. Add butter and process until small moist clumps form. (Can be prepared 1 day ahead. Cover and refrigerate.)
• For filling:
• Position rack in center of oven and preheat to 375°F. Toss apples with sour cream in large bowl to coat. Mix sugar, flour, cinnamon, nutmeg and cloves in small bowl. Sprinkle mixture over apples and toss to coat.
• Transfer filling to prepared crust. Sprinkle streusel over apples, covering completely. Bake pie until apples are tender and streusel is golden, tenting pie with foil if streusel browns too quickly, about 1 hour. Transfer pie to rack and cool slightly.
• Serve pie slightly warm or at room temperature with vanilla ice cream.

APPLE PIE SPICED HOT TEA MIX

Steps:

• Divide ginger, allspice and cloves among the infusers of four glass teapots.(If teapots don't have infusers, cut four 7 to 8 inch squares of double thick cotton cheesecloth. Divide ginger, allspice and cloves among cheesecloth squares. Tie closed with clean kitchen string.) Divide apple chips and cinnamon sticks among teapots. Cover; attach 4 tea bags and serving instructions to each gift. Makes 4 gift mixers, 4 servings per mix. Top: Look for apple chips with no added oils or sugar. To Make Tea: In medium pan, mix spice bag, cinnamons ticks, and 4 cups water. Bring to boiling; Reduce heat. Simmer, covered, for 20 minutes. Remove pan from heat. Add apple chips and tea bags to spiced water mixture. Let tea steep for 5 minutes. Remove and discard tea bags, spice bags, and cinnamon sticks. Food Gifts

SPICED APPLE PIE

Steps:

• Combine sugar, flour, butter, lemon zest, cinnamon, allspice, cloves, and nutmeg in a food processor.
• Process until well blended.
• Spread one-third of the sugar mixture over an unbaked pie crust.
• Arrange apple slices, in an overlapping pattern, on top of the sugar mixture.
• Top with the remaining sugar mixture.
• Bake on 400 degrees for 45-55 minutes, until crust is lightly browned.
• Serve hot, warm, or at room temperature.

SPICED WALNUT APPLE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour the corn syrup into a small saucepan, and set over medium heat. Bring to a boil, and cook for about 10 minutes, or until it starts to turn golden. Stir in the walnuts, sugar and cinnamon until walnuts are well coated.
• Place one of the pie crusts into a 9 inch deep dish pie plate. Pour the walnut mixture into the bottom of the crust. Top with apple pie filling, and then place the other crust over that. Crimp the edges to seal, and trim off any excess crust. Cut a few holes in the top for vents. Sprinkle some cinnamon sugar on top.
• Bake for 30 minutes in the preheated oven, until the crust is crisp, and edges are browned.

BOURBON SPICED APPLE PIE

Steps:

• This recipe is for a 9.5-inch, double crust, deep-dish pie.
• Put the sliced apples in a large pot and simmer with the water and lemon juice.
• Simmer and stir until just tender, 8-10 minutes.
• As the apples are simmering, prepare your favorite 2-crust pie crust recipe.
• Line a deep dish pie pan with the bottom crust.
• Preheat oven to 425°.
• Mix together the sugar, brown sugar, flour, salt, spices and tapioca.
• Remove the apples from the pot using a slotted spoon to drain off the excess liquid and place directly into the pie shell.
• Pour the dry ingredients over the apples and dot with the butter.
• Pour the bourbon very carefully over the top.
• Lattice the top crust of the pie if desired, using extra bourbon on your fingers to moisten the pastry to keep it pliable and along the edges to seal.
• Bake at 425° for 15 minutes, then reduce heat to 350° for another 15 minutes or until the pie crust is golden brown.
• Let sit before slicing.

SAUCY SPICED APPLE PIE

Steps:

• Line a 9-in. pie plate with bottom pastry; trim even with edge. In a large bowl, cream butter and sugar until light and fluffy. Add the egg, egg yolk, pineapple juice and vanilla until well blended.(mixture will appear curdled). Combine the flour, cinnamon, ginger and nutmeg; gradually add to creamed mixture and mix well. Fill crust with apple slices. Top with the creamed mixture., Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. cut slits in top. Beat egg white; brush over pastry. Sprinkle with additional sugar. , Bake at 350° for 55-60 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers.

SPICED SUGAR APPLE PIE LIGHT

Steps:

• Heat oven to 425°F.
• Spray pie pan with cooking spray. Place crust in pan and crimp edges.
• Toss apples with lemon juice. Stir in sugars and flour.
• Pour into prepared crust.
• Mix sugar into oatmeal. Cut margarine into oatmeal, I do this with my fingers, you can use two forks or pastry blender.
• Sprinkle oatmeal mixture on apples.
• Place in oven for about 25 minutes Then take out and place foil around edges and put back in oven for about 20 minutes more.
• Allow to cool before serving at least 15 minutes.

APPLE PIE-SPICED CIDER

Steps:

• In a medium saucepan, whisk together the cider, sugar, spices, and salt. Bring to a simmer over medium-low heat. Remove from heat; pour in the brandy, if desired. Strain into a pitcher; discard the solids. Serve immediately, garnished with cinnamon sticks.