This is an extra spicy apple pie. Like a Hot Tamale candy in a pie crust. The crunchy and flakey crust, brushed with whipping cream and sprinkled with sanding sugar for added sweetness, added balance to the intense heat from the spices.
2124 cup all-purpose flour
3 Tbsp sugar
¼ cup shortening
¾ cup cold margarine, cubed
½ cup cold water
1 tsp salt
5-6 Granny Smith apples, peeled, cored and thinly sliced
⅓ cup brown sugar
2 tsp ground cinnamon
1 tsp ground cayenne pepper
¼ tsp ground ginger
¼ tsp salt
2 Tbsp margarine, cubed
¼ cup non-dairy whipped cream, for brushing on dough
- Turbinado sugar, for sprinkling
Begin with the dough. Combine the flour and sugar in a food processor and pulse to combine
While pulsing, add pinches of the vegetable shortening and margarine and combine. Once incorporated, stream in the water until the dough is combined.
Split the dough in half and refrigerate in plastic wrap until ready to use, at least 1 hour.
When the dough is ready, preheat the oven to 375 degrees F. Peel, core and thinly slice the tart green apples and sprinkle with the brown sugar, cinnamon, cayenne pepper, ginger and salt. Mix very well and set aside.
Lightly grease a 9 1/2-inch deep-dish pie plate and set aside. On a lightly floured surface, roll out one of the dough portions into a 14-inch round. Roll the dough on to your rolling pin, unroll over the pie plate and press in to the bottom and sides.
Wearing gloves, place the filling in the pan, being careful not to pour in the liquid in the bottom of the bowl. Place the cubed margarine on top of the apples.
Roll out the second portion of dough and place over the apples and margarine. Fold the overhang from the bottom and top layers of dough then press together. Flute the dough with fingers or press with the tines of a fork all the way around the edges.
Brush the whipping cream all over the top of the dough, including the crimped edges and sprinkle with the turbinado sugar.
Bake for 1 hour. Check on the edges after 45 minutes. If they are getting dark and you are worried about them burning, cover with foil, leaving the center of the pie to continue browning.
Let the pie cool for a few hours before serving. Pie will keep, covered at room temperature, for 2-3 days.