Emile Henry Recipes

Ancho Chile Mexican Apple Pie with Cinnamon Cornbread Crust recipe

Temperature: 375° F

Ingredients

Ancho Chile Apple Filling
  • 1 cup sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon McCormicks Gourmet Collection Ancho Chile Pepper
  • 8 cups (about 8 medium size) granny smith apples- peeled, cored and thinly sliced
Cinnamon Cornbread Crust
  • 1-3/4 cups all purpose flour
  • 1 - 7 oz. package Martha White sweet yellow cornbread and corn muffin mix
  • 1/2 teaspoon salt
  • 2 tablespoons  sugar
  • 1 teaspoon cinnamon
  • 3/4 cup Crisco vegetable shortening
  • 6 tablespoons ice cold water
Caramel Mixture
  • 1 cup caramel topping
  • 2 eggs
  • 1/3 cup Bisquick Baking Mix
Caramel Drizzle
  • 2 tablespoons caramel topping

Instructions

Ancho Chile Apple Filling:
In a small bowl, combine sugar, cinnamon and Ancho Chile Pepper. Place sliced apples in a large bowl; sprinkle sugar-spice mixture evenly over apples. Stir to blend. Set aside.
Cinnamon Cornbread Crust:
In a large bowl, whisk flour, cornbread and muffin mix, salt, sugar and cinnamon together. Using a pastry blender or 2 knives cut in shortening until it resembles coarse crumbs. Add water a little at a time, mixing until dough is moist enough to hold together. Form dough into a ball. Place dough ball on well-floured surface or on a large sheet of parchment paper. Press down to make flat circle. Roll dough out to make a circle 1/4 inch thick and about 1 to 1-1/2 inches wider than pie dish. Carefully place dough into Emile Henry Artisan Ruffle Pie Dish. Trim the dough so about 1/4 inch of decorative edge of the pie dish shows. Form remaining dough into a log. Set aside.
Caramel Mixture:
In a large bowl, stir caramel topping, eggs and baking mix together. Beat on medium speed with an electric mixer until well blended.
Arrange apples over crust. Pour caramel mixture over apples. Roll out dough log into a rectangle on well-floured surface and cut into 1/2 inch strips. Place strips on top of apples weaving to form a lattice. Bake at 375 degrees F for 45-50 minutes or until golden brown. Place on wire rack. Let cool. Drizzle caramel topping over pie. Makes 8 servings.

Submitted By: B. Rudder - Murfreesboro, TN
Ancho Chile Mexican Apple Pie with Cinnamon Cornbread Crust