Place the quartered apples into a large stockpot. Pour in enough water to cover the apples by about 2 inches.

Add the brown sugar, cinnamon sticks, and whole allspice.

Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, leave the pot uncovered and continue boiling for 1 hour, stirring occasionally.

After 1 hour, cover the pot, reduce the heat to low, and let it simmer for 2 more hours.

Remove the pot from heat and let the cider cool slightly, about 15–20 minutes.

Place a fine-mesh sieve or cheesecloth over a large bowl or pitcher. Carefully pour the cider through the strainer, gently pressing on the solids to extract as much liquid as possible. Discard the solids.

For a smoother cider, strain the liquid a second time through a clean sieve or fresh cheesecloth.

Serve warm, or let it cool and refrigerate. Cider can be stored in the refrigerator for up to 1 week or frozen for longer storage.