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Spicy Habanero Apple Pie 1

Spicy Habanero Apple Pie

This extraordinary Spicy Habanero Apple Pie creates a multi-dimensional flavor experience that begins with sweetness, develops into warm spice notes, and finishes with a gentle, lingering heat that never overwhelms. A perfect balance between the natural sweetness of apples and the controlled heat of habanero peppers.
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Prep Time 35 minutes
Cook Time 55 minutes
Chilling Time 30 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 8 slices
Calories 385 kcal

Equipment

  • 9-inch Pie Dish
  • Baking Sheet
  • Pastry Cutter
  • Wire Rack
  • Saucepan

Ingredients
  

For the Crust

  • 2 1/2 cups all-purpose flour substitute with cup-for-cup gluten-free flour if needed
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup unsalted butter cold, cubed (or plant-based butter for vegan option)
  • 1/4 to 1/2 cup ice-cold water

For the Filling

  • 6-7 Granny Smith apples about 3 pounds, peeled, cored, and sliced ¼-inch thick
  • 3/4 cup granulated sugar or coconut sugar for a richer flavor
  • 1/4 cup brown sugar packed
  • 3 tablespoons cornstarch
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2 tablespoons lemon juice
  • 1-2 habanero peppers seeds and membranes removed, very finely minced (adjust according to heat preference)
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter cut into small pieces

For the Topping

  • 1 egg beaten with 1 tablespoon water (egg wash)
  • 2 tablespoons turbinado sugar optional
  • 1 tablespoon honey mixed with ¼ teaspoon cayenne pepper (optional, for glazing)

Instructions
 

  • Prepare the Pie Crust

  • In a large bowl, whisk together flour, salt, and sugar.
  • Add the cold cubed butter to the flour mixture.
  • Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  • Sprinkle ice-cold water, 1 tablespoon at a time, mixing gently with a fork after each addition until the dough just comes together. You might not need all the water – stop when the dough holds together when pinched.
  • Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for at least 30 minutes or up to 2 days.

  • Prepare the Spicy Apple Filling

  • In a large bowl, combine sliced apples, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, cloves, and salt. Toss gently to coat evenly.
  • Add lemon juice, minced habanero, and vanilla extract. Mix thoroughly to ensure the heat is distributed evenly throughout the filling.
  • Let the mixture sit for 15-20 minutes to allow the flavors to meld and the apples to release some of their juices.
  • Strain the accumulated juice into a small saucepan and reduce it over medium heat until slightly thickened, about 3-5 minutes.

  • Assemble the Pie

  • Preheat your oven to 425°F (220°C) and place a baking sheet on the lower rack to catch any potential drips.
  • Roll one disk of dough on a lightly floured surface into a 12-inch circle, about ⅛-inch thick.
  • Carefully transfer the dough to a 9-inch pie dish, pressing gently into the bottom and sides. Leave any overhang for now.
  • Pour the reduced apple juices back into the apple mixture and stir gently.
  • Spoon the filling into the pie crust, mounding slightly in the center. Dot with small pieces of butter.
  • Roll out the second disk of dough to the same thickness. You can either create a full top crust with vents or get creative with a lattice pattern or decorative cutouts.
  • If using a full top crust, place it over the filling, trim excess dough leaving about ½-inch overhang, then fold and crimp the edges together.
  • Brush the top crust with egg wash and sprinkle with turbinado sugar if desired. If using a full crust, cut 4-5 slits in the top to allow steam to escape.

  • Bake to Perfection

  • Place the pie on the preheated baking sheet in the oven. Bake at 425°F for 20 minutes to set the crust.
  • Reduce the oven temperature to 375°F (190°C) and continue baking for 30-35 minutes, or until the crust is golden brown and filling is bubbling.
  • Optional: During the last 5 minutes of baking, brush the top with the honey-cayenne mixture for an extra layer of sweet heat and a beautiful glaze.
  • Remove from the oven and place on a wire rack to cool completely, at least 2-3 hours.

Notes

Start with less habanero and add more to taste, especially if you're unsure about your heat tolerance.
Don't skip the step of reducing the apple juices—this prevents a soggy bottom crust.
Let the pie cool completely (2-3 hours minimum) before cutting to allow the filling to set properly.
For a less spicy version, substitute jalapeños for habaneros or reduce the amount used.
Balance the heat with vanilla ice cream or whipped cream when serving.

Nutrition

Calories: 385kcalCarbohydrates: 52gProtein: 3gFat: 18gSaturated Fat: 11gCholesterol: 55mgSodium: 295mgFiber: 3gSugar: 28g
Keyword Apple Pie, Spicy Dessert, Habanero, Sweet and Spicy
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