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Essential Oil Infused Apple Pie

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Did you know that you could cook and bake with oils?! Say what?!

Ok, not all oils, but you CAN cook and bake with Young Living's Vitality line. You may ask why though? For one, they are more cost effective. And for two, they provide the benefits of consuming the entire plant, not just the remnants of a plant- so it's super great for your health and wellness. These oils are literally the lifeblood of a plant- they are made of the stem, the vine, the leaves, the everything that goes into making a plant THRIVE and then they are distilled- the whole plant into these beautiful oils- which are the highest quality oils on the planet. Interested to know more? I'm happy to share. Check out our oil page to learn all about them!

I made this super yummy apple pie last fall for our family reunion... but I learned a little lesson... apparently you can overdo it very easily!!! A little goes a LONG way. You only need a single drop for an entire pie! Can you imagine how much dough you'd save with using oils to bake instead of ground and dry spices!? Did you see what I did there <<<< hahaha

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Essential Oil Infused Apple Pie

All the benefits of oils and all the sweet goodness of fresh baked apple pie!


1 box (14.1 oz.) refrigerated pie crusts (I use Pillsbury brand, which has 2 crusts in each box)

For the Filling: 6 cups peeled, thinly sliced Granny Smith apples (about 6 medium apples)

¾ cup sugar

2 tablespoons all-purpose flour

1 tablespoon lemon juice or 15-20 drops Lemon Vitality Oil

¾ teaspoon cinnamon or 1 drop Cinnamon Bark Vitality Oil

¼ teaspoon nutmeg or 1 drop Nutmeg Vitality Oil

¼ teaspoon salt

Optional for serving: vanilla ice cream

Shop all ingredients in our Amazon Pantry! And for oils, check out our oily products.


  • Preheat oven to 425 degrees F.

  • Bring refrigerated pie crusts to room temperature. Unroll 1 pie crust and press it into a 9-inch glass pie plate.

  • In a large bowl, toss together all of the filling ingredients.

  • Transfer filling to the pie plate. Unroll the second pie crust and place it on top of the apples. Tuck the extra top crust under the bottom crust edge, pinching together with your fingers to seal. Cut slits in the top of the pie (to allow steam to vent).

  • Bake for 40-45 minutes, or until apples are tender and crust is golden brown. About halfway through the baking time, cover the edge of the crust with strips of aluminum foil to prevent the edges from becoming too dark.

  • Cool pie on a wire rack for at least 2 hours before slicing and serving.

Love this recipe? Tag us in pictures and share your thoughts about it!

Want to learn more the essential oil vitality line and how to make those conversions?

Watch our Oils in the Kitchen Marathon on Saturday, November 21st in our grits, grace, and granola group!


Baking and cooking has long been a love of mine. There is something about sharing food I've created with my hands for those I love. It's a long language for me to get to host, feed, and partake with my friends and family. So, I hope you enjoy the recipes on our blog for your own family.

Happy Oiling,


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