It’s fall! Time for two great pies…apple and pumpkin. But do you buy those expensive spice mixes?
Apple and pumpkin spice mix are so easy to make yourself, and you probably have all the different spices on hand already.
Making up these mixes only takes a few minutes. Though they are similar, apple pie and pumpkin pie are slightly different.
Let’s look first at the basic spices:
- Cinnamon – Native to Sri Lanka & China, it is one of the oldest know spices. Bark of evergreen trees is peeled off, and the inner layer is peeled as well, resulting in the rolled shape quill we know today. Cinnamon the base spice in both apple and pumpkin pie mixes.
- Nutmeg – native to Indonesia; nutmeg is ground from the nut, and mace is made from the membrane (aril) that surrounds the nut. Nutmeg is sweeter than mace; both are aromatic, warm, pungent and slightly “spicy”.
- Allspice – Native to Jamaica. It is a berry with notes of cinnamon, cloves and nutmeg all at once. The volatile oils in it are mildly antimicrobial.
- Cloves – Native to Indonesia, cloves are one of the most pungent spices, and is usually added in smaller amounts so as not to overpower other spices. Often used whole to give a mild taste to rice, it is often used now in sweet dishes.
- Ginger – Native to Asia, this rhizome has long been used in Asian cuisine. Young roots are mild, but older roots give the zing we associate with pungent ginger. It’s peppery and sweet taste make it perfect for both sweet and savory dishes.
- Cardamom – Lesser known that cinnamon or nutmeg, cardamom is another warm spice originating from India and Sri Lanka. The cardamom pods can be used in savory dishes by crushing and bruising the pod to infuse flavor, or ground to use in sweet dishes. It gives a warm pungent, almost eucalyptic flavor.
So pull out all your warm spices, get a couple empty spice jars, and let’s go.
Oh, you need spices jars? Get these which also come with all the labels you’ll need.
Apple Pie Spice Mix
The warm spices work together to make apple pie special
Ingredients
- 4 tsp cinnamon
- 2 tsp nutmeg
- 1/2 tsp allspice
- 1/2 tsp cardamom optional
- 1/2 tsp cloves
- 1/2 tsp ginger optional
Instructions
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measure into a bowl and mix well. store in an airtight container.
Recipe Notes
Cardamom is a warm spice native to India and Sri Lanka. Green cardamom is warm and pungent, making it a great spice to use in both sweet and savory dishes. It can be omitted but makes this spice mix well rounded and more flavorful.
Ginger is not often used in commercial spice mixes. In this apple pie mix, it’s peppery but sweet taste adds another dimension, just like the cardamom.
Pumpkin Pie Spice Mix
the classic pumpkin pie spice mix is traditional in pies, fruitcakes, and English Christmas puddings.
Ingredients
- 4 tsp cinnamon
- 1 tsp coriander
- 1 tsp nutmeg
- 1 tsp ginger reduce to 1/2 tsp to make mix less pungent
- 1/2 tsp allspice up to 1 tsp
- 1 tsp cloves
Instructions
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Mix all together in a bowl. Store in an airtight container. Makes 2 1/2 – 3 tbsp of mix.
Recipe Notes
Makes 2 1/2 – 3 tbsp of mix. Use 1 1/2 tsp per pie, or more for a warmer spicier pie.
There’s nothing written in stone that says these proportions must be used. As with anything else I cook, I might use more nutmeg one day (I love nutmeg!) or leave out cardamom if I’m not feeling it next week. Make a mix your own. Just write it down so you don’t forget!
