WE ARE WORKING ON ALLEVIATING SUPPLY PROBLEMS DUE TO COVID-19 WHICH IS CAUSING STOCK ISSUES.
WE ARE WORKING ON ALLEVIATING SUPPLY PROBLEMS DUE TO COVID-19 WHICH IS CAUSING STOCK ISSUES.
 

Monday Munchies: Apple Pie

Monday Munchies: Apple Pie

DSCF5120 This is the spicy apple pie I made last night. It was really pretty; I’d cut a pine tree into the top crust. It was a work of art, this pie. I made the mistake of leaving it on top of the stove to cool while I went downstairs to fold towels.

When I came back upstairs, my husband and son had forks in their hands and a really guilty look on their faces. And my beautiful pie was no longer a work of art.

However, my quality control team assured me that spicy apple pie was a big hit.

Here’s how to make it.

Ingredients:

Three Granny Smith apples

Three Gala apples

Three Red Delicious apples

3/4 cup Splenda

2 tablespoons cinnamon

1 tablespoon fresh lemon juice

1/2 cup Texas Apple Jalepeno pepper jelly

Dots of butter (not margarine)

double pie crust

What to do:

Put pie crust in pan. Peel apples, and cut into think slices. Mix the apple varieties together and put it all in the pie pan. Over the top of the apples, pour the Splenda, cinnamon, Texas Apple Jalapeno pepper jelly, and lemon juice. Do not stir. Dot the apples with butter, and cover with the top crust. Cut a pretty picture into the top crust; you’ll get to look at it for a few minutes, anyway.

Bake at 425 degrees for twenty minutes; lower oven temperature to 350 degrees and bake for another half hour until crust is browned and apples are tender. Take a picture of your pie before your family finds it and dives into it.

Your entire house will smell divine. Now, if you’ll excuse me, I think I’ll go have a slice, myself.

P.S. CONTEST, y’all. Texas Pepper Jelly’s contest! Don’t forget to enter; the prize is awesome!