Here's a Southwestern twist on the all-American apple pie from our friend Carol C. of Woonsocket, RI, whose kitchen we renovated.
1 9 inch pie shell
3 tablespoons jalapeno jelly
4 cups peeled sliced granny smith apples
1 tablespoon lemon juice
1 tablespoon sugar
1 tablespoon flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons brown sugar
2 teaspoons minced seeded jalapenos
1/2 cup sugar
1/2 cup flour
1/4 cup butter
3/4 cup grated monterey jack cheese
Preheat oven to 350°F Spread jalapeno jelly into the bottom of pie shell.
In a bowl, toss apples with lemon juice. In a separate bowl, combine the tablespoon of sugar, the tablespoon of flour, the cinnamon, the nutmeg and the brown sugar.
Sprinkle sugar mixture over apples, toss and spoon into pastry shell. Sprinkle jalapeno pepper over apples.
For topping, combine sugar, flour and butter with a pastry blender to form crumbly mixture. Stir in grated cheese. Sprinkle over pie.
Bake 45 minutes, or until golden.
Thanks, Carol! Readers, we're looking forward to seeing your recipes. Send them to us here.
