317 Grace Street

Smithfield, Virginia 23430

  Customer Services: 1-757-332-0369   

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June 22, 2018





   Tart Granny Smith apples and raspberry jam are spiced with Apple Pie Spice  and True Cinnamon for this delicious treat - made with a thick shortbread crust.  It takes a few steps to make, but it is worth the effort! Try it warm with a scoop of vanilla ice cream- so yummy!


APPLE PIE SPICE, True Cinnamon



3 large Granny Smith apples, peeled, cored & thinly sliced

1/2 cup raspberry jam (seedless)

1 1/4 cup (white) sugar, divided

1/4 cup (light) brown sugar

2 3/4 cup plus 2 Tblspns flour, divided

1 1/2 cup plus 2 Tblspns butter, divided

1 Tblspn lemon juice

2 tsp True Cinnamon, divided

2 1/2 tsp Apple Pie Spice, divided

1/4 tsp salt


Directions:  FOR THE FILLING:  Melt 2 Tblspns of butter in a fry pan and add the apples.  Cook the apples until soft and add 1/2 cup of sugar, lemon juice, 2 Tblspns of flour, 1 tsp of True Cinnamon, and 2 tsp of Apple Pie Spice.  Cook for a few minutes until the mixture starts to bubble.  Remove from heat.  Cool slightly and blend in 1/4 cup of the jam.

FOR THE CRUST:  Line with parchment paper a 9x9 inch baking pan (let paper hang over the sides).  Mix together 1/2 cup of sugar, 1 cup butter (softened), and salt.  Slowly add the flour and blend until fully incorporated. Press dough into the parchment lined pan, and prick the top of the dough with a fork.  Refrigerate the crust in the pan for 30 minutes, and then bake in a 350 degree oven for 20 minutes. Let the crust cool.  Spread 1/4 cup of jam onto the cooled crust and then pour the apple filling over the jam. 

FOR THE CRUMBLE:  Blend together (until mixture resembles small pebbles), 1/2 cup butter, 1/4 cup brown sugar, 1/4 cup white sugar, 3/4 cup flour, 1 tsp True Cinnamon, and 1/2 tsp Apple Pie Spice.  Sprinkle crumble over the filling and bake in a 350 degree oven for 30 minutes, or until top is golden.  Let cool on a rack and lift the crumble out of the pan with the parchment paper overhang. 






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