Pie Spice

Perfectly mixed for every pie. Heavy on the cinnamon, rich with vanilla, sweet with just a bit of spice. Start with 2 teaspoons mixed into fruit and berry pies, and another teaspoon sprinkled on top or mixed with a crumble top. For deeper, richer pies like pumpkin or chocolate, start with 1 tablespoon. For light, uncooked pies like strawberry, start with 1 teaspoon.

Sprinkle on fresh fruit, cereal, and applesauce.

Delicious in hot oatmeal; swirl in with a bit of butter and brown sugar.

So good in cookies, muffins and banana bread, start with 1 tsp. per batch.

Yummy sprinkled on raisin toast and bagels.

Add to pancake and waffle batter, 1/2 tsp. per 2 cups.

Hand-mixed from: cinnamon (China, Korintje, Ceylon, Vietnamese), vanilla sugar (sugar, vanilla bean), mace, ginger, nutmeg, anise seed and clove.

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