Step 1: Place your cored and chopped apples into a slow cooker. Add the apple cider and the pumpkin pie spice, then toss gently to combine.

Step 2: Cover and cook on LOW for 6 hours. The apples will become incredibly dark brown, completely soft, and significantly reduced in size.

Step 3: Use an immersion blender right inside the slow cooker to puree the mixture until it is perfectly smooth, silky, and velvety.

Step 4: Let the apple butter cool completely down to room temperature before transferring it into glass storage jars. Store in the refrigerator for up to 3 weeks, or freeze it for later use.