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Apple/Jalapeno Pie (Apple Pie with a “Bite”, Texas Style)


  • Granny Smith Apples
  • Gollden Delicious Apple
  • Braeburn Apple
  • 1 Tbsp Fresh Lemon Juice
  • 1 Tbsp Butter
  • 1 Tbsp Flour
  • 1/4 Cup Granulated Sugar
  • 14 Cup Brown Sugar
  • 1/2 tsp. Cinnamon
  • 3 Tbsp Instant Tapioca (ground or crushed)
  • 8 Tbsp Red Hot Jalapeno Jelly (Fisher and Wieser) www.jelly.com
  • Pie Crusts
  • 1 Tbsp Jalapeno Jelly to brush top of crust
  • 4 Drops Red Food Color
  • 4 Drops  Green Food Color

Temperature: ° F


Peel, core, and thinly slice apples. Toss with lemon juice. Mix sugars, flour, salt and tapioca and sprinkle over apples and mix well to coat. Add jalapeno jelly and stir until well incorporated. Set aside. Take one disk of pie dough pastry and roll out on floured surface to 12 in circle. Place in Emile Henry pie pan being careful not to stretch dough. Fill pan with apple mixture. Roll second disk for top crust. Top may me complete or lattice. Be sure to vent if using full crust. Decorative cut out may be used. I usually cut out jalapeno and place in center of lattice top. Brush with egg white mixture and sprinkle with sugar/cinnamon mixture if desired. I prefer to glaze top of lattice with pepper jelly for spectacular sheen. (How pretty is YOUR pie?) Preheat oven to 425 degrees. Bake on the middle rack for 20 minutes. Lower the oven temp to 350 and bake 25 to 30 minutes more until the filling is bubbly and the top crust is browned. Remove to rack and cool. This zippy pie is a surprise to everyone! The sweet overtones give way to the warm bite or �??kick�?? in your throat after you swallow. Not enough to be uncomfortable, but rather intriguing and a nice �??kick�?? that even a non-Texan would like! Serves 8-9

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