Apple pie with jalapeño sounds like a stunt. It isn’t. The heat is subtle, a warmth that follows the sweetness rather than competing with it, and the hot pepper jelly spread on the bottom crust keeps things from getting soggy while adding a low-level hum throughout. Use Granny Smith apples. Their tartness holds up to the spice in a way that sweeter varieties don’t.
How to Make Angry Apple Pie
The jelly layer
Spread the pepper jelly directly on the raw bottom crust before you add the filling. It acts as a moisture barrier and seasons the base of the pie. Red or green both work. Hotter jelly means a spicier result, so choose accordingly.
Jalapeño quantity
Two teaspoons of seeded, finely diced jalapeño gives noticeable heat without overwhelming. Remove all the seeds and membrane for milder. Leave some seeds in if you want people to notice. Taste a small piece of raw jalapeño before you decide. 
Vent the top crust
Cut proper slits so steam escapes during baking. A sealed crust traps moisture and makes the filling watery. Start at 425°F for 15 minutes to set the crust, then lower to 350°F to finish without burning the edges.
Angry Apple Pie – Jalapeño Apple Pie
- Total Time: 55 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
A spicy twist on a classic! This jalapeño apple pie brings the heat with a sweet and tangy filling.
Ingredients
- 2 Homemade pie crusts
- 2 tablespoons (30 ml) red or green hot pepper jelly
- 6 cups (1420 ml) Granny Smith apples, peeled, cored, and thinly sliced
- 2 teaspoons (10 ml) red or green jalapeno pepper, seeded and finely diced
- 3/4 cup (178 ml) sugar
- 1/2 cup (118 ml) packed brown sugar
- 2 tablespoon (30 ml) all-purpose flour
- 3/4 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon (15 ml) fresh lemon juice
Instructions
- Preheat oven to 425°F (224°C).
- Sprinkle flour on both sides of one pie crust and rub it in. Press into a 9-inch pie plate.
- Spread hot pepper jelly on the bottom of the crust.
- In a large bowl, combine apples, diced jalapeno, white and brown sugars, flour, cinnamon, nutmeg, salt, and lemon juice. Stir until combined.
- Pour apple mixture into the pie plate.
- Roll out the second pie crust to extend 1/2 inch beyond the pie plate rim.
- Place the top crust over the filling, tuck and seal the edges.
- Cut five 2-inch slits in the top crust to vent.
- Place foil along the pie crust edges to prevent burning.
- Bake on the middle shelf for 25 minutes.
- Remove foil and bake for another 10-15 minutes, until golden brown.
- Let the pie sit for at least 2 hours before serving.
Notes
- For a milder pie, reduce the amount of jalapeño or use a milder pepper variety.
- To prevent a soggy bottom, pre-bake the crust for 10 minutes before adding the filling.
- Store leftover pie in the refrigerator for up to 4 days and reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30
- Sodium: 150
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 4
- Protein: 3
- Cholesterol: 10
Frequently Asked Questions
How spicy is this pie?
With the jalapeno seeded and a moderate amount of pepper jelly, it’s a gentle warmth, not a burn. You feel it at the back of your throat after each bite.
Can I use store-bought pie crust?
Yes. Use two refrigerated crusts and follow the same assembly. Homemade gives better flavor and flake, but store-bought saves significant time.
What type of hot pepper jelly works best?
Red or green pepper jelly both work. Look for one with visible pepper flecks and a balance of sweet and heat. Avoid anything overly sugary.
Gonna try this with our Habanero peppers coming in! We ain’t skert!