If Apple Pie had a hotter, smarter, cooler little sister.
With a little bit of brandy and a surprising amount of heat, this is definitely not your Grandma’s apple pie.
1 ¼ cups all-purpose flour
¾ tsp. kosher salt
1 stick (1/2 cup) chilled unsalted butter, cut into ½ inch pieces
¼ cup ice water
2 Granny Smith apples, peeled and diced
¼ cup plus 4 tsp. granulated sugar
1 – 2 tbsp. apple brandy
1 ½ tsp. Colman’s Mustard Powder
½ tsp. ground cinnamon
To make the crust, put the flour and 1/2 tsp. of salt in a food processor and pulse until blended. Add the butter and pulse until the mixture resembles coarse crumbs. Slowly pour the water through the feed tube, pulsing just until a dough forms.
Divide the dough into 4 equal pieces. Shape each piece into a disk, as best you can. Wrap each disk in plastic wrap and refrigerate until chilled, about 20 minutes.
Preheat the oven to 190°C.
Line a large baking sheet with parchment paper (not wax paper, people!).
Take a sip of brandy, and then; combine the apples, 1/4 cup sugar, brandy, Colman’s Mustard Powder, cinnamon, and the remaining 1/4 teaspoon salt in a large bowl.
On a messily floured surface, roll out each disk of dough into a 15cm round. Place the rounds, 2cm apart, on the baking sheet. Spoon one-fourth of the filling on half of each round, leaving 1cm border. Fold dough over filling to make half-moon shape. Crimp edges of dough with a fork to seal.
Brush tops of each pie with 1 tbsp. of water; sprinkle each evenly with the remaining 1 tsp. of sugar. Cut three 1cm slits in the top of each pie to allow steam to escape.
Bake until the filling is hot and the crust is golden, about 25 minutes.