Autumn is a time of harvest. It is a time where friends and family gather together to enjoy food and drink that will keep us warm, inside and out. Essential oils like Clove, Ginger, and Cinnamon are commonly used in essential oil recipes during autumn time because of their spicy, warm scents and flavors. Herbaceous oils like Oregano, Rosemary, and Basil are a popular choice when cooking rich or hearty meals.
For the purpose of this post, we'd love to share one of our favourite essential oil dessert recipes for fall. Enjoy.
- 2 (9 inch) pie crusts
- 7 cups peeled, cored and sliced apples
- 2 drops Cinnamon Bark essential oil
- 1 drop Clove essential oil
- 1/8 teaspoon ground Nutmeg
- 1 tsp cinnamon (this is mostly for colour!)
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/4 cup flour
- 4 Tbsp butter (cooled, cut into small pieces)
- 1 large egg (beaten)
Preheat the oven to 400 F. Spray a 9″ pie plate with non-stick cooking spray. Add bottom crust to the pie plate.
In a large mixing bowl, add the Cinnamon and Clove essential oils
Add the sliced apple pieces and toss well. Once the fruit is coated in the oils, add the brown sugar, white sugar, nutmeg and flour. Mix well.
Pour the fruit into the pie crust in the pie plate. Add the butter around the apple pieces and then top with the other pie crust. Fold the pie crust edges together and pinch into decorative pattern. Brush the beaten egg over the top.
Place the pie onto a rimmed baking sheet, as the juices might bubble over and you don’t want them to burn on the bottom of your oven!
Bake at 400 for 20 minutes, then reduce heat to 375 and cover with a piece of foil and continue baking for another 40 minutes.
Let cool slightly and serve warm or let cool completely to room temperature.
You can keep it covered at room temperature for a day, or store in the fridge for up to 3 days.