Pregistry’s Friday Recipe: Apple Pie Smoothie

This “apple pie” smoothie is the perfect treat to transition from summer to fall. It’s full of all the flavors of your favorite apple pie, but served up in an icy cold smoothie for those days when it still feels like summer!

Roasting the apples really deepens the flavor (and can be done in advance), so that you only need a few extra ingredients to get these smoothies on the table in a flash. You can also substitute dairy-free ingredients to make this recipe vegan-friendly.

Pie for breakfast? Yes, please! 

Apple Pie Smoothie:

  • 2 medium sized apples (I used Gala; Fuji and Honeycrisp are great too) 
  • 2 tablespoons honey or maple syrup 
  • 1 tablespoon butter, melted 
  • 1 teaspoon apple pie spice (or a combination of 1/2 teaspoon cinnamon, 1/4 teaspoon ginger and 1/4 teaspoon nutmeg) 
  • Pinch of kosher salt 
  • 1 cup Greek yogurt 
  • 1 cup milk 
  • granola 

Apple slices and cinnamon sticks for garnish (optional) 

Pre-heat oven to 375 degrees; line a small baking sheet with parchment paper.  

Peel, core and slice the apples into 1/4 – 1/2″ slices. Toss with the maple syrup, butter, apple pie spice and salt. Spread on your baking sheet and bake for 30 minutes, stirring every 10 minutes. Remove from oven and let cool completely (can be done up to 2 days in advance; cover and refrigerate till ready to serve).

Place apples, yogurt and milk into a blender and blend till smooth. Pour into 2 glasses and top with granola; garnish with apple slices and cinnamon sticks if desired.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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