Texas Jalapeno Apple Pie
Sweet meets spicy in this Texas Jalapeño Apple Pie, a bold twist on a classic dessert that’s sure to ignite your taste buds! This recipe combines the comforting flavors of tender, cinnamon-spiced Granny Smith apples with a surprising kick from finely diced fresh jalapeños, creating a sweet heat that’s uniquely Texan. Encased in a flaky, buttery homemade pie crust and finished with a golden egg wash and optional coarse sugar topping, this elevated apple pie strikes the perfect balance between tradition and creativity. Ideal for adventurous palates, this pie is a show-stopping addition to any dinner table, from casual gatherings to holiday celebrations. Serve it warm or at room temperature, and watch it become a flavorful favorite in no time!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 1 cup Unsalted butter (cold, cubed)
- 6 tablespoons Ice water
- 6 cups Apples (preferably Granny Smith, peeled, cored, and thinly sliced)
- 0.5 cup Brown sugar
- 0.25 cup Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 2 tablespoons Cornstarch
- 2 Fresh jalapenos (seeded and finely diced)
- 2 tablespoons Lemon juice
- 1 Egg (beaten, for egg wash)
- 1 tablespoon Coarse sugar (optional, for topping)
Instructions
Start by preparing the pie crust. In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt.
Cut the cold, cubed butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the filling. In a large bowl, combine the sliced apples, brown sugar, granulated sugar, ground cinnamon, ground nutmeg, cornstarch, diced jalapenos, and lemon juice. Mix well to ensure the apples are evenly coated.
Preheat the oven to 375°F (190°C).
On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, trimming the edges if necessary.
Pour the apple-jalapeno filling evenly into the prepared crust, mounding it slightly in the center.
Roll out the second disk of dough into another 12-inch circle. Place it over the filling and trim the excess dough, leaving about a 1/2-inch overhang.
Press the edges of the top and bottom crusts together to seal, then crimp decoratively with a fork or your fingers.
Cut a few small slits in the top crust to allow steam to escape. Alternatively, create a lattice pattern with strips of dough if desired.
Brush the top crust with the beaten egg and sprinkle with coarse sugar if using.
Place the pie on a baking sheet to catch any overflow, and bake for 60 minutes or until the crust is golden brown and the filling is bubbling.
If the edges of the crust brown too quickly, cover them with a strip of aluminum foil halfway through baking.
Remove the pie from the oven and let it cool for at least 2 hours to allow the filling to set before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
4256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.7 g | 259% | |
| Saturated Fat | 123.6 g | 618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 2507 mg | 109% | |
| Total Carbohydrate | 596.7 g | 217% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 291.3 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 298 mg | 23% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2190 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
