By Carol Hurst
Whoever said apple pie and chilies don’t go together probably was against the pairing of peanut butter and chocolate. The sweetness and the mild heat pair well together in this American favorite.
1 bottom pie crust for 9” pan
½ cup sharp cheddar cheese, shredded
6 large Honeycrisp apples, peeled/cored/thinly sliced (or Granny Smith)
½ cup lemon juice
½ cup green chiles, diced (or 1 small can)
½ cup white sugar
¼ cup brown sugar
¼ cup cornstarch
½ cup pine nuts
¼ tsp salt
½ tsp Vietnamese cinnamon
¼ tsp nutmeg, ground
½ tsp allspice, ground
4 tbl butter, melted
½ cup walnuts, chopped
1/3 cup flour
1/3 cup brown sugar
Preheat oven to 425 degrees. Roll out pie crust in to pie tin and scatter shredded cheese over the crust.
To prepare the filling, in a large bowl toss the apple slices with the lemon juice and chiles.
Then mix together the sugars, cornstarch, salt, pine nuts, and spices. Pour over the apples and mix all together. Pour apple mixture in to cheesy pie crust. (If making the pie crust from scratch, you can mix the cheese in with the crust mixture before rolling out.)
Stir together the topping ingredients and sprinkle evenly over the prepared pie.
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