Spicy Cinnamon Apple Pie

So apparently I'm the only person in the world who likes a REALLY spicy apple pie on the first day of Fall (I made it Wednesday). And I might be the only person in the world who likes a really spicy apple pie at all. I googled, I searched AllRecipes.com, I checked Flickr, I checked the food blog search engine. All of the recipes turned up with a modest amount of cinnamon and a pinch of nutmeg here or there. I was looking for something that resembled a spicy baked apple, but in pie form. Or better yet, you know those spicy red apple rings they sell in the grocery store? THAT'S WHAT I WANTED IN MY PIE!! I found nothing of the sort! I did see some yummy looking recipes for mincemeat pie, but no spicy apple pies! So... I made my own. I used the apple pie recipe in The All- American Dessert Book by Nancy Baggett. I spiced it up by increasing the cinnamon from 1/2 teaspoon to 1 teaspoon and adding 1/4 teaspoon of cinnamon oil. Of course I used my brand new REAL cinnamon you saw me bragging about in my last entry. And because I like some things to be supermarket-cheesy, I added some red food coloring to look more like the red apple rings. The filling smelled so cook on the stove, and it tasted exactly like I wanted it to. I accidentally overcooked the filling so the apples were slightly mushy, but not too bad.Before you start judging me and thinking I only like apple pie as a vehicle for cinnamon, you're half wrong! During the summer I use a squirt of lemon juice, a pinch of cinnamon, and I'm good to go. But during the Fall and Winter months, I prefer my pies on the spicy side. However, I do think nutmeg in apple pie is a sin! Save it for the nog, people!!Now, let's talk about crust. I started making my own pie crusts last year, and I've tried a few recipes since the very first time. With every new recipe I say "I've found my go-to pie crust recipe!" Well, that was before I really knew what I was looking for. I don't like my pie crusts to be so flaky that they shatter when you touch them with your fork. I also prefer my crust a little on the sweet side, and I like to taste a tiny bit of salt here and there. Most importantly, I don't like a greasy crust. I've seen pie crust recipes that use double the amount of fat to flour. This crust recipe is perfect!! Part of it is in the technique. I pulse half of the butter in the dry ingredients a few times before I add the rest of the butter. Then, I pulse that a few times until there are some big chunks left. Then, I add the shortening and pulse until only small pieces remain (The size of tiny peas). This produces tiny, flaky layers and a very tender crust because the first addition of butter coats the flour and prevents gluten from forming. (Thanks, America's Test Kitchen, for your episode on pie crust!) I increased the sugar from 1 1/2 tablespoons to 3 tablespoons, and it's the exact amount of sweetness I was looking for. This is definitely my go-to pie crust recipe! ;DBtw, this IS an apple pie, not a peach pie... I guess the tiny bit of red food coloring I added only turned it pinkish orange! And those shapes on top were supposed to be apples... Oops.
Favorite Deep-Dish Apple Pie (from The All-American Dessert Book by Nancy Baggett)

Double crust All-Purpose Pie Pastry Dough (recipe follows)
All-purpose flour for dusting dough

Filling
10 1/2 cups peeled, cored, and thinly sliced apples (8-11 medium baking apples; choose at least three kinds, such as Stayman, Jonathan, Golden Delicious, Braeburn, Smokehouse, Sunrise, Granny Smith, Grimes Golden, York, and Gala) (I used 2 Pink Lady, 2 Braeburn, 1 large Granny Smith, and 1 large Fuji)
1 tablespoon fresh lemon juice, or more to taste
Scant 2/3 cup granulated sugar
1/3 cup packed light brown sugar
3 1/2-4 1/2 tablespoons cornstarch (use larger amount if apples are very juicy)
1/2 teaspoon ground cinnamon (I increased to 1 teaspoon and added 1/4 teaspoon cinnamon oil)
Pinch of salt
2 tablespoons unsalted butter, cut into bits

1 tablespoon milk for brushing on dough top
1 1/2 tablespoons granulated sugar for sprinkling on dough top (I used turbinado sugar)

Lightly grease a 9 1/2-inch deep-dish pie plate or coat with nonstick spray. If the dough is cold and stiff, let it warm up until slightly pliable but still cool to the touch. Generously dust it on both sides with flour. Roll out one dough portion between large sheets of baking parchment into a 13 1/2-inch round. Occasionally check the underside of the dough during rolling and smooth out any wrinkles. (If the dough seems sticky or limp, place in the freezer for 5 minutes to firm up.) Gently peel off the top sheet of paper, then pat back into place. Flip the dough; peel off the bottom sheet. Center the round, dough side down, in the pie plate. Gently peel off the remaining paper. Smooth the dough into the plate and patch any tears, if necessary. Using kitchen shears or a paring knife, trim the overhang to 1/4 inch. Prick the pastry all over with a fork. Loosely cover the pastry and place in the freezer while you roll out the top pastry and prepare the filling.

Roll out the second portion of dough into a 13 1/2-inch round as described above. Transfer the round (paper still attached) to a baking sheet and place in the refrigerator while you prepare the filling.

Position a rack in the lower third of the oven and preheat to 400 degrees F. In a very large, heavy non-reactive saucepan, toss the apples with the lemon juice. In a medium bowl, stir together the granulated sugar, brown sugar, cornstarch, cinnamon, and salt until well blended. Add the sugar mixture and butter to the apples, tossing until well blended. Bring the mixture to a simmer over medium-high heat. Simmer, stirring and scraping the pan bottom, for about 3 minutes, or until the apples cook down slightly; be careful not to burn. Remove from the burner. Taste and add more lemon juice, if desired.

Turn out the apple mixture into the bot­tom crust, mounding it in the center. Gently peel off the top sheet of paper from the second pastry round. Center the round, dough side down, over the filling. Peel off and discard the remaining paper. Trim the overhang to 3/4 inch. Fold the overhang under the bottom pastry to form an edge that rests on the lip of the plate. Press the layers together firmly, then flute with your fingers or press the tines of a fork all the way around. Brush the dough top (not the edges) with the milk, then sprinkle with the granulated sugar. Cut generous slashes in the top for steam vents, using a sharp, lightly greased paring knife.

Set the pie on a rimmed baking sheet. Bake for 25 to 35 minutes, or until the crust is lightly browned. Spray the under­side of an extra-wide sheet of aluminum foil with nonstick spray (or use nonstick foil). Make a foil tent over the pie top so the entire crust is covered. Continue baking for 30 to 40 minutes, or until the top is nicely browned and the filling is bubbly. Transfer the pie to a wire rack. Let cool for at least 1 1/2 hours and preferably 4 hours or longer (for neater slices) before serving.

The pie will keep, covered, at room temperature for up to 2 days or re­frigerated for up to 2 days longer. Let come to room temperature before serving.

All-Purpose Pie Pastry Dough (Double Crust)
8 tablespoons (1 stick) cold unsalted butter, cut into 1/3-inch cubes
7 tablespoons solid white shortening, cut or spooned into 14 pieces
2 cups all-purpose flour
2/3 cup cake flour
1 1/2 tablespoons sugar (I increased to 3 tablespoons)
1 teaspoon salt
1/2 teaspoon baking powder
6-9 tablespoons ice water

Freeze the butter cubes and shortening pieces for 20 minutes. (I used refrigerated shortening and butter, not frozen.)

In a large bowl, thoroughly stir together the all-­purpose flour, cake flour, sugar, salt and baking powder. Sprinkle the chilled butter and shortening over the flour mixture. Using a pastry blender, forks, or your fingertips, cut in the fat until the mixture looks like coarse crumbs with a few bits the size of small peas remaining. Be sure to scrape up the flour mixture on the bottom of the bowl.

Combine the all-purpose flour, cake flour, sugar, salt, and baking powder in the processor. Pulse for 10 seconds to mix. (I re-wrote the next part of the recipe to show how I made it.) Sprinkle half the chilled butter over the flour mixture. Process with about five 1-second pulses. Stir, lift­ing up the contents on the bottom. Add the remaining butter, and pulse about 5 more times. Add shortening, and pulse 10 more times, just until the bits of fat are cut in and the mixture looks like coarse crumbs with a few bits the size of small peas remaining; stop halfway through and stir to redistribute the contents on the bottom. Turn out the mixture into a large bowl.

In a small bowl, measure out 6 tablespoons ice water. Using a fork, lightly combine the water mixture with the flour mixture, tossing until the water is evenly incorporated and the mixture just begins to form clumps, 15 to 20 strokes. Be sure to reach down to the bottom to be sure the flour underneath is dampened. Check the consistency by pinching a small amount of dough between your fingertips; it should hold together smoothly and be moist but not soggy. If it is crumbly or dry, sprinkle over more ice water, 2 teaspoons at a time, tossing briefly with a fork. When the water is evenly incorporated and the dough is sufficiently moistened to hold together when pinched, gather it up and firmly press it together with your fingertips into a smooth, dense mass. Divide the dough in half, and flatten the portions into 6-inch disks. Wrap in plastic and refrigerate for at least 45 minutes and preferably 1 hour. The dough can be refrigerated for up to 2 days or wrapped airtight and frozen for up to a month; thaw in the refrigerator before using. Roll and bake as directed in the individual recipes.