156 apple pie spice recipes

Homemade apple pie with a flaky vinegar-egg crust and spiced Granny Smith filling. Includes options for solid top or woven lattice crust with sugar-brushed finish.

Green tomato and apple pie with golden raisins, orange zest, and warm spices in a double crust. A classic end-of-season Southern way to use up the last unripe tomatoes from the garden.

A deep dish apple pie with homemade crust and a secret: heavy cream poured through the slits mid-bake, creating a luscious sauce around every cinnamon-spiced slice.

Layered dessert with whole wheat oat crust, butterscotch pudding, spiced apple pie filling, and crunchy bran topping. Bake the crust first, then layer everything and finish in the oven.

Classic Dutch apple pie with a buttery crumb topping instead of a top crust. Spiced with cinnamon and nutmeg, baked until golden and bubbling in a graham cracker crust.

Old-fashioned mincemeat-style fruit preserve with prunes, dried apples, and raisins simmered with corn syrup, vinegar, and warm spices. Meatless take on traditional mincemeat for pies and tarts.

Pennsylvania Dutch shoofly pie filled with chopped apples, molasses, and spiced crumb mixture. The wet filling soaks into buttery crumbs as it bakes. Traditional comfort food with a fruity twist.

Classic apple pie topped with a buttery butterscotch crumb made from melted butterscotch morsels, butter, and flour. Cinnamon-spiced Granny Smith filling bakes up bubbly under that crunchy, caramelized crust.

Sugar-free vegetarian mincemeat with ground apples, whole citrus, raisins, currants, and warm holiday spices. No refined sugar, no meat. Makes enough for two pies and cans or freezes beautifully.

Crustless apple pie with a buttery graham cracker and pecan streusel, finished with a melted caramel sauce poured right over the top. Spiced with cinnamon and nutmeg for a warm, gooey fall dessert.

Nothing is better than a warm pumpkin soup at your Thanksgiving menu.

Golden Delicious apple pie spiked with dark rum, brown sugar, and chopped nuts under a lattice crust. Served warm with a buttery rum sauce for a holiday-worthy showpiece.