Prep the apples. Wash your apples well, then core them and dice them into small, roughly quarter sized pieces. You do NOT need to peel them! The skins soften completely and blend right in, and they add natural pectin and that beautiful deep color.

Combine everything. Add the diced apples, 1/2 cup maple syrup, 1/2 cup packed light brown sugar, 2 teaspoons cinnamon, 2 teaspoons pumpkin pie spice, and 1 1/2 cups water to a large Dutch oven. Stir until everything is evenly coated in all that cozy spice.

Simmer low and slow. Bring the pot to a gentle simmer over medium heat, then reduce the heat to low, cover, and let it simmer for 2 hours. Stir every 20 minutes or so, scraping the bottom of the pot so nothing sticks. The apples will get super soft and start breaking down, and your house is going to smell INCREDIBLE.

Blend until silky. Carefully blend the apples with an immersion blender right in the pot until completely smooth. If you are using a food processor or blender, work in batches, let the steam escape, and never fill it more than halfway since the mixture is very hot.

Thicken it up. Return the blended apple butter to the pot and simmer uncovered over low heat for about 30 minutes, stirring often. It will thicken and darken into a rich, deep amber color. It is ready when a spoonful holds its shape on a plate without any liquid separating around the edges. Give it a taste here and add a little more maple or spice if you like!

Jar it up. Ladle the warm apple butter into clean mason jars, let them cool to room temperature, then seal and store them in the fridge. Tie on a ribbon and a little tag if you are gifting, and get ready for everyone to ask for the recipe!