4-5 Granny Smith or McIntosh apples
 
3 tbs flour
 
juice of 1/2 lemon plus zest of lemon
 
1/2 cup white sugar
 
1/2 cup brown sugar
 
1/2 cup butter
 
2 tbs water
 
1 tbs pomegranate molasses
 
1 tsp aji panca powder or 1/2 tsp
aji amarillo powder
 
1/2 tsp cinnamon
 
2 prepared pie crust for 9" pie plate.
 
 
 
 

braxton's best apple pie

baby red pepper co. 1/31/16
Although best with Granny Smiths, you can use about any cooking/baking apple in this recipe.  You can peel 'em or not. After all, it's your pie.
 
Red prefers Aji Panca powder which is subtly smokey with a fruity undertone, but
Aji Amarillo works fine. The Aji provides a subtle spicy background in the pie filling and marries nicely with the pomegranate molasses.
 
  1. Preheat oven to 425 F.
  2. Butter bottom of pie plate and line with one pie crust.
  3. Arrange sliced apples in pie plate. Pile higher than you think prudent, the apples will settle as the pie cooks.
  4. Wisk flour and butter together over low heat adding water and sugars. Bring slowly to a low boil and reduce to a simmer for one minute. 
  5. Add spices and lemon juice plus zest, simmer and wisk for 30 sec. to incorporate.
  6. Pour mixture over apples and top with second pie crust. 
  7. Brush pie crust with additional butter and make four-five slits about an inch long.
  8. Bake 425 F for 15 minutes, then at 350 F for an additional 35-40 minutes.