Homemade Apple Pie Spice Recipe

A white bowl of blended homemade apple pie spice with a wooden spoon, surrounded by red and green apples, cinnamon sticks, and whole nutmeg on a wood cutting board with a lace doily.

5 from 3 votes

This homemade apple pie spice blends six warm spices including Ceylon cinnamon, cardamom, and clove into a deeper more layered fall blend than any store-bought version. Ready in five minutes and stored in a sealed jar for up to six months.

Prep Time5

Additional Time5

Total Time5

Course: spices

Cuisine: American

Servings: teaspoons (8 Tablespoons)

Calories: 7kcal

Author: Emily Rider

Ingredients

6 tablespoons ground Ceylon cinnamon 48 grams (Saigon cinnamon works as a substitute)
1½ teaspoons ground nutmeg 4 grams (freshly grated nutmeg gives the most aromatic result)
½ teaspoon ground allspice 1 gram
1 teaspoon ground ginger 2 grams
1½ teaspoons ground cardamom 3 grams
1 teaspoon ground clove 2 grams

Instructions

Measure the spices – In a small bowl, measure out the ground Ceylon cinnamon, ground nutmeg, ground allspice, ground ginger, ground cardamom, and ground clove.
Whisk to combine – Using a small whisk or spoon, stir the spices together vigorously until fully and evenly combined. The finished blend should be a uniform warm brown with no visible streaks of individual spices.
Transfer to a jar – Using a small funnel or a spoon, carefully transfer the spice blend into a clean airtight glass jar or spice jar. Seal the lid tightly.
Label and store – Write the blend name and the date on a label and attach it to the jar immediately. Store in a cool dark spice cabinet away from direct heat and sunlight for up to 6 months.

Notes

Use the freshest spices available – Ground spices lose their potency quickly once opened. If any spice in the cabinet has been open for more than a year, replace it before making this blend. Fresh spices make a noticeable difference in the finished aroma and flavor of the blend.

Whisk thoroughly – The spices need to be fully and evenly combined before transferring so every teaspoon drawn from the jar has the same ratio of all six spices. Thirty seconds of vigorous whisking is all it takes.

Store away from heat and light – A cool dark cabinet away from the stove preserves the blend for the full six months. Heat and light degrade the essential oils in ground spices quickly.

Use 1 to 2 teaspoons per recipe – Use 1 teaspoon as a starting ratio for standard recipes or 2 teaspoons for a full apple pie filling. The cardamom and clove make this blend stronger than a standard cinnamon-only approach so a little goes further than expected.

Nutrition