Spiced Apple Pie Soup

Lynn Alley / Andrews McMeel Publishing
  • Yield: servings


1stick cinnamon
6-- cloves
6-- all-spice berries
4tablespoons (1/2 stick) unsalted butter, melted
5-- large Granny Smith apples, quartered, cored and sliced
5cups water
2/3cup raisins
1tablespoon freshly squeezed lemon juice (optional)
3-4tablespoons honey (optional)
1/2cup 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