Mmmmasala Apple Pie

I have used garam masala in varying amounts in my apple pie recipes for many years now; the combination of flavors in a standard garam masala blend brings out and compliments the myriad flavors of apples in a way I have not been able to accomplish with any other spice. Being a variable spice in that it is prepared differently in every region of India, with each individual cook having their own twist to the local blends, it is also easy to adapt to compliment whatever variety of apples you may be using and any other spices you might like to add. Explore alternative apple varieties as well, a great way to get to know what's in season and to discover a medly of new-to-you flavors in the apple world. Look for bargain bags of bruised apples in the discount bin at your local grocers or farmer's market -- the bags may contain a mix of varieties, and will more than likely be a steal of a price.

This is my basic Masala Apple Pie recipe, the masala being a combination of apple pie spice and a simple garam masala blend (if making your own apple pie spice blend from my previous post, do not use the optional garam masala). The orange blossom water brings out the subtle notes in the apples and gives the end product an elusive flavor. Any number of variations on this pie are possible, either by changing the components of the garam masala itself or with the addition of other ingredients enhanced by its exotic properties. A few of the alternatives I turn to often, most requested being the Masala & Ginger Apple Pie, are given after the main recipe. But go off the beaten path -- experiment with adding the unknown or untried (chunks of sweet potato? crushed garlic? lemongrass? just think of what you typically use garam masasla in/with and take the leap...). Pie is indeed an incredible thing, so it is best to make it as seductive and unforgettable as possible.

Masala Apple Pie
yields one 10-inch deep-dish pie or two 9-inch shallow-dish pies

Filling:

3 lbs imperfect Braeburn, Rome or Pink Lady apples -- or a mixture of these and/or other varieties (I add in a few Jonagolds or Ambrosias when each are in season)
2-3 Tbsp apple cider vinegar
1 1/2 - 2 tsp orange blossom water
3-4 Tbsp King Arthur white whole wheat flour
1 tsp salt
1 generous Tbsp apple pie spice
1/2 Tbsp garam masala
1/4 c vegan sugar

Crust:
(enough for one 10-inch double-crusted deep-dish pie; make 1 1/2 recipes if making two 9-inch double-crusted shallow-dish pies)

2 c King Arthur white whole wheat flour
1/2 - 1 tsp salt
2/3 c vegan non-hydrogenated shortening
6-7 Tbsp ice-cold water
optional: 1 - 2 Tbsp vegan sugar

1. Core, quarter and thinly slice the apples (skins on) into a large mixing bowl.

2. Toss apples with the vinegar and orangle blossom water, then with the remaining dry ingredients until uniformly coated. Set aside while preparing crust.

3. Whisk flour and salt (plus sugar if using) together in a large mixing bowl; add in shortening and blend with a pastry-blender (or use the knife-cutting method if you are pastry-blender-less), until no large lumps of shortning remain and the mixture resembles coarse sand.

4. Pour 6 Tbsp of the ice water into the crust mixture and stir to combine, eventually using your hands when the batter starts to hold together; use the other Tbsp of water if needed. Knead dough slightly until smooth and springy to the touch.

5. Divide dough in half if making one deep-dish pie; prepare 1 1/2 recipes of crust for two shallow-dish pies, and devide the resulting dough into 4 sections. For both sizes, roll each section out using a floured rolling pin on a floured surface, or between two pieces of parchment, into rounds large enough to cover the pan size(s) you are using. Trim the pan(s) with one round of dough, making sure to have enough dough to amply cover the rim. Add the apple mixture and top with the second round of dough, crimping the top and bottom edges of the dough rounds together. Cut slits in the top of the pie for vents, and if any dough is let over make decorative shapes for the top of the pie, affiing them with water.

6. Bake at 400F for 50-60 minutes or until top crust is golden and the filling is actively bubbling through the vents. To save the risk of the pies bubbling over onto the floor of the oven, set the pie pan(s) on a large parchment-covered cookie sheet -- cleanup will be a snap. When pies are done, remove from oven and allow to cool on a rack. If planning to serve warm, allow to sit for at least 15 minutes so that the filling will set up a bit.

Variations:

Masala Apples n' Onions Pie (otherwise known as Almanzo Pie):
Prepare filling as directed, but use 2 lbs apples plus 1 lb yellow onions quartered and very thinly sliced. One or two small cloves of crushed garlic does not hurt and make a great addition to this pie.

Masala Ginger Apple Pie:
Prepare filling as directed, adding 2 inches of peeled, grated fresh ginger and 1 tsp ground dried ginger. Prepare crust as directed, using the optional sugar and adding 1/3 - 1/2 cup finely diced crystalized ginger to the flour and salt after cutting in the shortening (before stirring in the water). For a variation on this variation, add 2 Tbsp dark/blackstrap molasses to the filling when tossing with the orange blossim water and vinegar.

Masala Apple Current Pie with a Kick:
Prepare filling as directed, adding 1/3 - 1/2 cup zante currants and 1/2 tsp cayenne pepper. When preparing the crust, use the optional sugar and add 1/2 tsp cinnamon and 1/2 tsp turmeric.