Spicy cayenne-cinnamon apple pie for Purim from Cookkosher.com
The crunchy and flakey crust, brushed with whipping cream and sprinkled with sanding sugar for added sweetness, balance the intense heat of the spices.
Presented by Cookkosher.com - The Home of Kosher Recipes
Prep time: 20 minutes
This is an extra spicy apple pie, like a Hot Tamale candy in a piecrust. The crunchy and flakey crust, brushed with whipping cream and sprinkled with sanding sugar for added sweetness, balance the intense heat of the spices.
For the dough:
2 ½ cups all-purpose flour
3 tbsp granulated sugar
¼ cup vegetable shortening
¾ cup cold margarine, cubed
½ cup cold water
1 tsp salt
For the filling:
5-6 Granny Smith apples, peeled, cored and thinly sliced
1/3 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 whipping cream, for brushing on dough
Brown sugar, for sprinkling
1. Begin with the dough. Combine the flour and sugar in a food processer and pulse to combine.
2. While pulsing, add pinches of the vegetable shortening and margarine and combine. Once incorporated, stream in the water until the dough is combined.
3. Split the dough in half and refrigerate in plastic wrap until ready to use, at least 1 hour.
4. When the dough is ready, preheat the oven to 375 degrees F (180 degres Celsius). Peel, core and thinly slice the tart the green apples and sprinkle them with the brown sugar, cinnamon, cayenne pepper, ginger and salt. Mix very well and set aside.
5. 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 into the bottom and sides.
6. 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.
7. 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.
8. Brush the whipping cream all over the top of the dough, including the crimped edges and sprinkle with the brown sugar.
9. 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.
10. Let the pie cool for a few hours before serving. Pie will keep, covered at room temperature, for 2-3 days.
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