Sandy’s Spicy Apple Pie


  • Cinnamon Sugar Pie Dough
  • 1 1/2 Cups (156g) All-Purpose Flour
  • 1/2 tsp salt
  • 4 tsp (20g) sugar
  • 1/2 tsp ground cinnamon
  • 1/2 cup (113g) cold unsalted butter, cut into cubes
  • 3-5 Tbsp ice water

Spicy Apple Filling

  • 5 medium apples
  • Juice from 1 small lemon (about 1-2 Tbsp)
  • 2 Tbsp candied ginger, minced
  • 1/4 tsp freshly grated nutmeg
  • 1/8 tsp ground cardamom
  • 1/8 tsp ground pepper
  • 1/8 tsp kosher salt
  • 2 tsp ground cinnamon
  • 4 Tbsp unsalted butter
  • 2 Tbsp vanilla extract
  • 87g brown sugar (1/3 Cup + 1 Tbsp + 1 tsp)  - can we all get on the metric system now please?!?
  • 3 Tbsp (45g) sour cream


Soured Chantilly Cream

  • 2/3 Cup (63ml) heavy cream
  • 1 heaping Tbsp sour cream
  • 1 tsp vanilla
  • 2 Tbsp sugar


  • Preheat oven to 425˚F and move rack to centre position.  Peel, core & chop apples into small cubes and place them in a large bowl.  Pour lemon juice over apples, then add all dry spices and candied ginger to apples.  Toss all ingredients together well and set aside for 30-40 minutes at room temperature.
  • In a food processor, combine flour, salt, sugar and cinnamon. Add in the butter pieces, and using short 1-second pulses, cut in the butter until the largest pieces are about the size of large peas.  Add the ice water through the feed tube and pulse just until the dough comes together.  Stop the machine and feel the dough - it should hold together when squeezed in your hand. If the dough feels too dry, add a bit more ice water.  Be careful not to add too much water, as this makes for a tough crust.  Press or roll out pastry into pie or tart pan of your choosing, reserving about 1/3 of the dough for lattice tops.  Place the prepared pie shells into the fridge to chill.  Roll out the reserved dough and cut into strips for the lattice - place in the fridge to chill.
  • In a large skillet, melt the butter over medium-high heat.  Once the foaming has subsided, add the seasoned apple mixture and any accumulated juices to the pan and saute over medium to medium-high heat for about 10 minutes, stirring occasionally, until the apples are starting to soften, but still have some bite to them.  Add the vanilla extract to deglaze the pan and scrape up all the brown bits.  Then add the brown sugar, stirring to combine well. The brown sugar should melt fairly quickly.  As soon as the sugar has melted, stir in the sour cream and remove pan from heat.
  • Spoon filling into the chilled pie shell, cover with the lattice strips, and immediately place into the oven for about 15 minutes, or until the crust is fully baked and golden brown.  Remove from oven and cool for about 20-30 minutes, or longer if you prefer.  Serve either at room temperature or warm, with cream topping of your choice: ice cream, whipped cream, crème fraiche or Soured Chantilly Cream: In the bowl of a stand mixer with the whisk attachment, mix together the heavy cream and sour cream.
  •  Whip on medium speed for about 1 minute to combine well. Increase speed to high for about 30 seconds, then add in the vanilla and sugar.  Continue to beat on high, until the cream hold soft peaks.  Refrigerate until needed.