Spiced Apple Pie Soup

  • Yield servings

If you’ve got a burning desire to keep ’em down on the farm during the fall or winter holiday season, here’s the perfect way to do it.



1 stick cinnamon
6 cloves
6 all-spice 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)
3-4 tablespoons honey (optional)
1/2 cup Greek-style yogurt or low-fat/fat-free sour cream


  1. Using a spice grinder or mortar and pestle, grind the cinnamon, cloves, and allspice to a fine powder.
  2. Place the 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 nice and browned. Mash any large pieces of apple, then add the water, spices, and raisins and continue cooking for 2 hours longer.
  3. Just before serving, stir in the lemon juice and honey.
  4. To serve, ladle the soup into bowls and top with the yogurt.

— From 50 Simple Soups for the Slow Cooker by Lynn Alley / Andrews McMeel Publishing



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