Texas pepper jelly, apple habanero

I don’t have a picture yet of the apple pie that’s in my oven as I type, but I will add it to this post when I take it out of the oven. I did take a picture of the pie BEFOREApple Habanero pie I put it in the oven – wanna see it? Seriously? Okay.

Look closely and you’ll see the letters “TA” on the pie. That’s so people will know ’tis apple. I read a novel years ago about a cook who always labeled her pies thusly, and I loved her method. I’ve labeled every pie I’ve ever made.

My family laughs when I make peach pie, but who wouldn’t laugh at a pie with “TP” on it?

This particular apple pie is special, not just because it’s in the oven at 1:00 a.m. It’s special because I added 1/2 cup of Apple Habanero Rib Candy to the regular apple pie recipe.

That’s one of the cool things about Texas Pepper Jelly products – not only are they absolutely delicious when used in usual ways; they’re absolutely delicious when you use them in unusual ways.

And, you can add Texas Pepper Jelly products to almost any kind of recipe to “spice it up” a notch.

texas pepper jelly apple habanero pie, homemadeUPDATE: Here’s the pie, all ready to set on the table for dessert and. . . . well, it seems that my husband couldn’t wait for dessert. Oh, well, you can at least see that there WAS a baked pie in my house.

Here’s how I made the pie that’s making my house smell so good at this hour of the morning:

Ingredients:

Double crust pie crust
8 Granny Smith apples, peeled and sliced thin
1/2 cup sugar (I used Truvia this time, just to see how it would turn out.)
1 heaping tablespoon cinnamon
1 tablespoon flour
1/2 cup Apple Habanero Rib Candy
Four pats of butter

What to do:

Spread one of the pie crusts into a medium-sized pie pan
Fill the pan with the sliced apples
Pour the Rib Candy over the slices.
Sprinkle the sugar, then the cinnamon, over the slices.
Sprinkle the flour over the sugar and cinnamon.
Place the butter pats evenly over the slices.
Do not stir! Leave everything in layers.

Cover with the other pie crust, and crimp the edges. You’ll need to cut vents into the pie crust’s surface, so use your imagination and be creative. r

Bake at 450 degrees for 25 minutes. Turn the temperature down to 350, and let the pie bake for another 25 minutes or until the crust is nicely browned and the apples are done.

Let it cool for as long as your family can keep their hands off it, and serve with ice cream, or whipped cream, or cheese, or plain. Eating pie is an individual thing, and no two people do it the same way. Nor should they. 🙂