In the fall, when apples are at their best, do not add spices to apples, as their flavor cannot be improved; but towards spring they become somewhat tasteless, and spice is an improvement.--From The Boston cooking-school cook book--
Over the past week or so, I've made some apple dishes which didn't have spices added to them. One of the first things I noticed about them was that they taste like apples, and it was a revelation. Why do we put so many spices in apple pies? Why can't apples taste like apples?