Wake up your apple desserts with a pinch of crushed red pepper flakes.

[Warpy]

4. Every once in a while I'll use a pinch of cayenne

but mostly I season them with a very heavy hand because food at this altitude needs to be spicy/overseasoned to have any flavor at all. Think airline food back in the 70s, when they still served it. What tasted great at sea leavel turned to cardboard in a jet pressurized to 8000 feet.

I wouldn't suggest apple capsaicin pie at sea level, in other words, but the addition works well at altitude. I do prefer heavy lashings of cinnamon and freshly ground nutmeg, probasbly enough to render it inedible at sea level.

There's a reson they put green chile in everything around here.