Mother Earth Living

Spiced Apple Pie Soup Recipe

Fill your home with the smell of spiced apples this holiday season with this Spiced Apple Pie Soup recipe.
By Lynn Alley
January/February 2013
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Fill the house with the smell of spiced apples during the fall and winter holiday season with this recipe for Spiced Apple Pie Soup.
Photo By Ben Pieper


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Here’s a perfect way to fill the house with the smell of spiced apples during the winter. I recommend using Granny Smith apples, as most other varieties are likely to produce a weaker version of this soup. You need acid and flavor, and Granny Smith delivers both. Try to find organic apples, then leave the skins intact as most of the flavor and nutrients are found in or just under the skins of the fruit. Use your imagination when it comes to garnishes: Consider chopped, toasted walnuts, grated sharp cheddar cheese, or a dollop of sour cream or yogurt.

Spiced Apple Pie Soup Recipe

• 1 stick cinnamon
• 6 cloves
• 6 allspice berries
• 4 tablespoons (1⁄2 stick) unsalted butter, melted
• 5 large Granny Smith apples, quartered, cored and sliced
• 5 cups water
• 2⁄3 cup raisins
• 1 tablespoon freshly squeezed lemon juice (optional)
• 3 to 4 tablespoons honey (optional)
• 1⁄2 cup Greek-style yogurt or sour cream, for garnish

1. Using a spice grinder or mortar and pestle, grind cinnamon, cloves and allspice to a fine powder. Set aside.

2. Place butter and apples in a 7-quart slow cooker. Cover and cook on low for 2 to 3 hours, until the apples are soft and the juice is browned.

3. Mash any large pieces of apple, then add water, spices and raisins and continue cooking for 2 hours longer.

4. Just before serving, stir in the lemon juice and honey.

5. To serve, ladle soup into bowls and top with yogurt and any desired garnishes. Serves 4 to 6.

For more slow cooker soup recipes, read the original article, A Taste of Comfort.








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