Apple Jalapeño Pie

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Jalapeno-Apple-Pie

Ingredients

Pastry

  • 1/2 cup chilled butter, cut into 8 pieces
  • 1 1/2 cup flour
  • 3 tablespoon sugar
  • 1 egg
  • 3-4 tablespoon cold water

Filling

  • 2 tablespoon jalapeño jelly
  • 4 cup granny smith apples (3 large), peeled, cored and sliced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon sugar
  • 1 tablespoon flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoon packed brown sugar
  • 2 teaspoon minced jalapeño, cored and seeded (1 medium pepper)

Topping

  • 1/2 cup sugar
  • 1/2 cup flour
  • 1/4 cup butter, cut into pieces
  • 3 oz grated Monterrey Jack cheese

 

Some of my wine enthusiast friends forwarded me this recipe from Washington. They were in the state visiting vineyards and fell in love with this Southern take on an American favorite. It’s a combination that’s both fiery and flavorful!

 

To make the crust – place butter, flour and sugar in a food processor and process until the mixture resembles a course meal. Add the egg and enough water to make a stiff dough. Shape into a ball, wrap in plastic wrap and refrigerate for 2 hours or overnight. Roll out the dough onto a floured surface to the size of a 10 inch spring form tart pan. Prick the bottom of the shell with a fork and refrigerate until use.

 

Preheat the oven to 350 degrees – To make the filling spread the jalapeño jelly over the bottom of the tart pan. Toss the apples with lemon juice. In another bowl stir together the sugar, flour, cinnamon, nutmeg and brown sugar. Add to the apples and toss well to mix. Put into the tart pan. Sprinkle the minced jalapeño over the apples.

 

To make the topping – mix together the sugar and flour. Cut in the butter with a fork or pastry blender and mix well. Spoon the topping & cheese evenly over the apple filling. Bake until the topping and crust are golden brown, about 45-55 minutes. Serve warm or at room temperature.

14 Responses to Apple Jalapeño Pie

Towne Comee says: June 28, 2011 at 3:53 pm

In prepping the dough, I think you mean that one should process the dough until it resembles a COARSE meal…

Reply
Nancy F. says: November 25, 2011 at 2:53 pm

Thanks for passing on this recipe. It looks great!

In “To Make the Crust,” at the end, instead of “thickness,” do you mean diameter?

Also, I assume I should place the crust in the pan at that time?

Reply
    Tanji says: November 25, 2011 at 2:56 pm

    You’re right…it should be diameter. And, yes it’s ready for the pan after that. Thanks for catching that and enjoy! :)

    Reply
Nancy F. says: November 27, 2011 at 2:36 am

Thanks! I did enjoy. It’s fabulous! I didn’t see where to put the cheese, so I just left it off, and I didn’t miss it. Thanks for posting the recipe.

Reply
tami says: November 27, 2011 at 11:55 pm

I made this tonight. I cheated and used a ready made crust. I added in the cheese to the topping after I got it all crumbly.(The recipe didn’t say when to add the cheese or how) It was awesome. I shared with my neighbor and they called and wanted the recipe so I sent them this link. I did cook mine about another 3-4 minutes though, but maybe my oven isn’t exactly on temp. I am at 10 ft above sealevel. I don’t know if higher elevations would need to cook differently or not?

Reply
Diane B. says: June 29, 2012 at 3:38 pm

I am preparing to make this incredible sounding pie! I make homemade Jalapeno Jelly (all my customer’s rave about it!) and I am anxious to use it in this pie. It sounds delish! My questions are: What is a spring form tart pan? Is it a tart pan? Or a spring form pan like I use for cheesecake? Or can you just use a deep dish pie pan? I am “raring” to go on this one! Thanks Tanji – I just signed up for your newsletter and love your site and all the good recipes!

Reply
    Tanji says: July 1, 2012 at 11:21 pm

    A spring form tart pan is similar to any other spring form except that it’s shape is more that of round tart…and yes the bottom ‘springs’ loose. I’ve made this using a straight pie crust pan as well. As long as the filling is ample, I would think a deep dish pie pan would work as well. The baking time might be a tad bit longer. Good luck….:) Let me know how it turns out. This is a delicious pie!!!

    Reply

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