Last weekend, I had big plans to make a delicious, traditional apple pie. I often make pies but I don't always go the extra mile of making the crust from scratch. The new apple guy at the Atherton Market had some Granny Smith's that were so beautiful I couldn't help but splurge for a few extras for this recipe. Fast forward to Saturday evening when I have the crust (using butter from Queen City Pantry) and my apples peeled and sliced and in a bowl. I sprinkle in a liberal dose of cinnamon (from Savory Spice Shop), added the sugar and the juice I had in the fridge (this time was grapefruit), mixed it together and poured it in the crust. When I sampled one of the apple slices, however, it was spicy hot. At first I thought my cinnamon was bad but I use it often so I looked closer at the container and realized that I had used cayenne pepper (also from Savory Spice) instead of cinnamon!
Disaster, right? But far be it from me to waste an otherwise perfectly good pie so I put a dash of actual cinnamon in the pie, dotted the top with butter, put the lid on and baked it. To the surprise of everyone (especially me), an amazingly delicious pie that my husband swears is the best I've ever made popped out an hour later.
Don't trust me? Here's the recipe so you can see for yourself.
Spicy Surprise Apple Pie (v)
5 medium Granny Smith apples, peeled, sliced into 1 inch slices, 1/4 inch thick
1/4 cup brown sugar
1 teaspoon cayenne pepper
1 teaspoons cinnamon
1/3 cup juice of your choice (suggest grapefruit, orange or lemon)
1 top and 1 bottom pie crust
3-4 pats butter
- Prepare pie crust.
- Combine apples, sugar, cayenne, and juice in a bowl and stir to coat apples.
- Empty apples in pie crust and sprinkle cinnamon then dot top with half pats of butter.
- Apply top crust and squish rim together.
- Bake at 425 for 15 minutes then turn down the heat to 325 until crust is golden brown, about 40 minutes.
- Enjoy warm or room temperature.
Note: I got this awesome pie bird for my birthday from a friend. It's made by Le Creuset and you bake it right into the middle of the pie. It helps cook the filling fully but allowing steam to escape (or something) and it really does the trick!