Hawaij Apple Pie with Cardamom Whipped Cream

The Stuff

Filling

8 Apples (1000 Grams), washed and dried
Juice of 1 Lemon
1 Cup (200 Grams) dark brown sugar
2 Teaspoons Never Not Eating Hawaij
1/4 Teaspoon cinnamon
3 Tablespoons cornstarch
3/4 Teaspoon kosher salt
1 Teaspoon vanilla extract
2 Tablespoons boiled cider

Crust

1 Tablespoon apple cider vinegar
6 Tablespoons water
2 1/2 Cups (318 Grams) all-purpose flour, plus more for dusting
1 Tablespoon sugar
1 Teaspoon kosher salt
1 Cup Unsalted Butter, cold and cubed

Assembly

2 Tablespoons Unsalted Butter
1 Egg, lightly beaten
1 1/2 Tablespoons turbinado sugar
Flaky salt, optional

Cardamom Whip

1 Cup Heavy Whipping Cream
1/4 Cup powdered sugar
1/4 Teaspoon ground cardamom

The Method

Chop the apples into 1/4” slices, place them in a large bowl, and toss with the lemon juice. Add the brown sugar, Never Not Eating Hawaij, cinnamon, cornstarch, and salt and mix to combine. Mix in the vanilla and boiled cider. Cover the mixture and let it sit at room temperature for an hour or so (while you make the pie dough).
To make the dough, combine the cider vinegar and water in a measuring cup and stick it in the fridge (or the freezer even) to get really cold. In a large bowl or food processor, combine the flour, sugar, and salt. Add the butter and either use your hands to toss it with the flour and pinch the butter into flat sheets or pulse in the food processor, incorporating the butter so that about 75% of the mixture is mealy. The rest of the mixture should have some slightly larger, pea-sized bits of butter. Drizzle in the vinegar and water and mix with your hands or continue to pulse in the food processor just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water a few drops at a time until it comes together. Turn it out onto a clean surface, using your hands to press on any stray crumbs, and divide the dough in half. Pat the halves into discs, wrap with plastic wrap, and refrigerate for 30 minutes.
Adjust a rack to the lower third of the oven (with a pizza stone if you have one) and preheat the oven to 400ºF. On a floured surface roll out one of the discs to a circle just larger than 12 inches. Place it in a 9” pie plate and refrigerate it for 15 minutes. Meanwhile you can roll out your top crust. For a basic top crust roll out the remaining dough disc on a floured surface until it’s a little larger than 10”. For a lattice crust, divide the remaining dough disc into two and roll out two 10” circles. Cut the circles into 2” strips.
Fill the pie crust with the apples (it will seem like a lot but they bake down!) and pour the juices over it. Chop the 2 Tablespoons of butter into small pats and distribute it all over the top. For a basic crust, place the top crust over the pie, pinch the edges to seal, trim any stray bits with kitchen sheers and then fold the edges over and crimp. Cut 4 slits in the top. Pinch the edges to seal, trim, fold the edges over, and crimp. Give the edges a little hug to make sure they are sitting snuggly on the rim of the pie pan otherwise they could fall off in the oven.
Freeze the pie for 15 minutes. Brush it with egg wash, sprinkle with turbinado sugar and flaky salt, if desired, and then place it on a baking sheet and bake until the internal temperature reaches 195ºF. Begin checking for doneness at 45 minutes. Let it cool slightly.
To make the cardamom whip, combine the heavy cream, powdered sugar, and cardamom in a large bowl or stand mixer fitted with a whisk attachment. Beat on medium high to stiff peaks.
Serve pie with a large dollop of cardamom whip and enjoy!