Prep 15 mins
Cook 20 mins
American as apple pie, but not as traditional! It's simple to make, and quite tart but tempered by the brown sugar...and kicked up a notch by these secret ingredients! The color this turns is also so cool too. Feel free to use a homemade spice blend and your own homemade pie crust or a storebought one (like those double-crust kits to bake on both the top and bottom.) Snickerdoodle cookie dough also makes a neat lattice on this!
- 9 inch unbaked pie shells
- 6-7 green granny smith apples (or a green or pink lady mix)
- 113.39 g green chili peppers, diced (one of those little 4-oz cans)
- 118.29 ml brown sugar
- 44.37 ml cornstarch
- 4.92 ml apple pie spice
- 1.23 ml cayenne pepper (or extra if you dare!)
- Wash and core the apples, and cut them into regular segments. Make sure that all pits, stems, seeds, and seed pods have been removed.
- Put the apple pieces into a heavy-bottomed saucepan (a must for easy dispersion with the brown sugar) along with the can of chiles, liquid and all,on medium heat.
- Add the brown sugar. It's okay if it's lumpy or hard because it's going to melt.
- Stir around until the sugar is mostly dissolved.
- Spice the mixture to your liking, preferably a teaspoon or two of apple pie spice and 1/4-1/2 tsp red cayenne -- more if you dare!
- Add the cornstarch and stir in well.
- Keep the heat on low and let simmer for about 5 minutes, and stir well again, it should have a nice thick glue-like consistency.
- Pour into the pie shell and pat down evenly. Add a lattice or top crust, bake at 400F for 15-20 minutes after topping.
This is Delish !!! The only way to possibly improve this one is to serve it with a wedge of sharp cheddar cheese.