Apple Pie with New Mexico Chili
Submitted by lrobe684
Unexpected apple pie spiked with New Mexico chili powder for subtle heat and depth. The apples cook down with spices before filling the crust. Sweet, spicy, and totally unique.
YIELD
4 servingsPREP
20 minCOOK
60 minREADY
1 hrsThis apple pie has a secret ingredient that’ll make people ask for the recipe: New Mexico chili powder.
Apples simmer with sugar, cinnamon, nutmeg, and ground chili until they’re tender and the juices thicken into a glossy sauce.
The chili doesn’t make it spicy hot, just adds warmth and complexity that makes the cinnamon pop even more.
Kitchen Tips
- Start with 1 teaspoon of chili powder and taste; you can always add more for extra heat
- Cook the filling until it thickens so it doesn’t make the bottom crust soggy
- Sprinkle the top crust with sugar before baking for a sweet, sparkly finish
Ingredients
Directions
In a large pot combine apples, water, sugar, margarine, chili powder, cinnamon, nutmeg and salt.
Cook over medium heat, stirring occasionally, 20 to 25 minutes or until apples are slightly tender and juice thickens.
Pour into bowl and cool 5 minutes.
Pour into unbaked pie crust; cover with top crust and cut vents, or make lettice top with strips of crust.
Sprinkle with sugar.
Bake in preheated 375℉ (190℃) F oven 30 to 40 minutes or until golden brown.
Cool and serve.
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