11 Oct Autumn Means Spicy Texas Apple Pie
I always use Granny Smith apples for pie, but if there are a few other kinds of apples in the bowl, I’ll use one or two of those, too. One of the problems is keeping back enough apples to make a pie – my family falls upon them like piranha and the bowl is emptied before I’ve thrown away the bag they came in!
Here is Texas Pepper Jelly’s idea of a great pie.
8 apples, sliced thinly – any kind, but I like to use Granny Smith apples
1 cup sugar
1 tablespoon cinnamon
1/4 cup cornstarch
1/2 cup Apple Habanero pepper jelly
six teaspoons butter, separated into individual pats
What to do:
Pre-heat your oven to 425 degrees.
In a large bowl, put all of the ingredients except the butter and pie crust. Mix thoroughly.
Put the bottom crust in a pie tin, and cover with the ingredients from the bowl.
On top of the apple mixture, put the butter pats. Dot them all over the apples. Cover with the top crust, and crimp the edges tightly.
With a toothpick, poke holes in the pie crust. I like to draw a pine tree, but you do what you want. Let your creative side show. Baking is an art, remember.
Put the pie into the oven and set your timer for 20 minutes. After 20 minutes, lower the oven temperature to 350 degrees and set your timer again, this time for 30 minutes.
After thirty minutes, check the apples for done-ness every five minutes or so. The apples should be soft before you remove the pie from the oven.
When the pie is done, remove and set on top of your stove. Your house already smells great, but once you remove the pie form the oven, your house will smell absolutely wonderful.
After your pie has sat on top of your stove for a few minutes, it will look like this:
There is no apple pie half as good as Spicy Texas Apple Pie.