'Tinnevely' Apple Pie

• Pie Crust (adapted from Cooks Illustrated's Foolproof pie crust)
• 1 1/2 cup All purpose flour
• 1/2 teaspoon fine sea salt
• 1 tablespoon brown sugar
• 1 stick butter (chilled and cut into small cubes)
• 3 tablespoons Vodka
• 2 tablespoons chilled water
• Apple Pie filling
• 4 large granny smith apples - peeled, cored, halved and sliced
• 3 tablespoon chukku kaapi spice blend*
• 4 tablespoons palm sugar crystals (sub with regular brown sugar if needed)
• 1/2 cup toddy palm jaggery, melted and strained
• pinch of salt
• 2 heaped tablespoon cornflour
• 2 tablespoons fresh ginger extract**.

1. * here's the link to the recipe for the spice blend. It already has sugar added to it and the amount of sweetener for the Pie filling has been adjusted for thatrn https://food52.com/recipes/40754-spiced-south-indian-coffee-chukku-kaapi
2. **: To make the ginger extract, grate a 2 inch piece of fresh ginger root and squeeze out the liquid.
3. Combine the vodka and water in a small bowl and set aside. (adding ice cubes to the liquid will ensure that its kept chilled)
4. Combine the sugar, salt and one cup of the APR in a food processor and pulse to mix well. Add the butter in installments, keeping the food processor running. Stop to scrape down the flour butter mixture intermittently. Once the mixture resembles that of coarse sand, tip the contents of the food processor into a mixing bowl. Using your finger tips or a silicone spatula, knead the mixture while adding the vodka/water teaspoon by teaspoon. Bring the mixture together into a ball of dough that is slightly sticky. Wrap in plastic wrap and allow to chill in the refrigerator for an hour.
5. Combine the apple slices with the remaining ingredients in the filling list, and allow to rest for about 30 minutes. T
6. Preheat the oven to 425 F. Roll out the pie dough to 1/8 inch thickness. Carefully place over the pie pan and press down. Cut out the remaining dough from the edges and save. Use a fork to perforate the dough and bake for about 20 minutes, rotating the pie tin halfway through until the crust is golden.
7. Fill the crust with the apple pie filling. Roll out the left over dough and cut out shapes with cookie cutters, arrange them over the top of the filling.
8. Bake at 425 F until the pie filling is bubbly and the dough covering over the pies have turned a golden brown.

pie crust, flour, salt, brown sugar, butter, vodka, water, apple pie filling, granny smith apples, chukku kaapi spice blend, palm sugar crystals, jaggery, salt, cornflour, fresh ginger

Taken from food52.com/recipes/41223-tinnevely-apple-pie (may not work)