Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
Apple Cranberry Pie Recipe With Apple Pie Spice
Homey cinnamon, cloves, nutmeg and allspice combine with rich rum and vanilla to make this an instant new classic for the Winter Harvest table. Tart in-season cranberries are perfect with these sweet apples.
Level of Difficulty:Easy
Cook Time:1 Hours
Prep Time:30 Minutes
apples, cored, peeled & sliced
1 heaping teaspoon
apple pie spice
refrigerated pie crusts
egg, whipped for wash
Wash and dry cranberries, then coarsely chop. Rinse well in a colander to remove seeds. Peel apples, then wash and core them. Slice into even slices.
Combine apples and chopped cranberries in a medium size bowl. Toss with sugar, flour and apple pie spice. Pour rum and vanilla in and lightly stir to distribute.
Press a pie crust into a 9 inch pan. Pour apple mixture into crust. Take the second crust and roll out. Cut into strips and interweave in a basket pattern to make a lattice top. Flute the edge of the base pie crust to cover the strips.
Brush pie crust with egg wash using pastry brush. Sprinkle a bit of cinnamon over the egg wash. Place pie on cookie sheet to catch any drips. Cover lightly with aluminum foil and bake at 450 degrees for 20 minutes. Remove aluminum foil and reduce heat to 350 degrees. Continue baking for another 40 minutes. Let pie cool on a cooling rack for a minimum of four hours before slicing to serve.