Description
A spicy twist on a classic! This jalapeño apple pie brings the heat with a sweet and tangy filling.
Ingredients
Units
Scale
- 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