Last week we had an apple-cheddar pie recipe. This week it’s apples and hot pepper jelly. The idea came from Moore Farms and Friends, written in their style.
Ingredients:
8-10 apples pastry pie shell 1/2 cup unsalted butter 3 tablespoons flour 1/2 cup brown sugar 1/2 cup pepper jelly
Preparation:
Wash, peel and slice 8-10 apples. Layer in a pie shell. (Personally, I wouldn’t peel the apples – but it’s up to you.)
In a saucepan, melt 1/2 cup unsalted butter and stir in 3 tablespoons flour. When thoroughly combined, stir in 1/2 cup brown sugar and 1/2 cup pepper jelly. (You do have pepper jelly, right? You did make some this year with our bounty of jalapenos?)
Bring the mixture to a boil and then pour over the apples. Add a top crust and gild the lily by brushing the top crust with a little more pepper jelly. Bake at 425 for 10 minutes, then reduce heat to 350 and bake an hour or until apples are bubbling. Cool before serving.