Apple pies are a classic dessert favourite, but sometimes, even a classic deserves a little updating. This chilli and apple pie, topped with a crunchy walnut streusel, sitting on a tangy cheddar crust is the perfect autumn warming dessert. Serve it warm with a scoop of soft vanilla ice cream and you’ve got something special.
For the crust:
1 ¼ cups plain flour
¼ tsp salt
1/3 cup cold unsalted butter, diced
½ cup grated sharp Cheddar cheese
5 tbsp ice water plus more if needed
For the filling:
5 cups peeled and thickly sliced Braeburn apples
½ cup roasted green mild chillies
2 tbsp lemon juice
½ cup granulated sugar
¼ cup light brown sugar
½ tsp cinnamon
¼ tsp allspice
¼ tsp nutmeg
¼ tsp salt
¼ cup cornflour
For the topping:
½ cup plain flour
½ cup walnuts, finely chopped
¼ cup light brown sugar
4 tbsp unsalted butter, melted
Make the crust by combining flour and salt in a food processor using a paddle attachment. Add the butter, one piece at a time, while pulsing until the mixture is fine and crumbly. Transfer to a large bowl and toss well with the cheese. Add ice water one tablespoon at a time, mixing lightly with fingers until dough holds together. Pinch a small amount of dough, if it is crumbly, add more ice water. Form dough into a ball, wrap loosely in cling film, then roll into a disk. Refrigerate for at least an hour before rolling.
Roll out the dough on a lightly floured surface. Transfer to a pie pan and turn edges under to make a thick rim. Flute the rim by pinching into a zigzag pattern. Refrigerate until ready to bake, at least an hour.
Preheat the oven to 400F.
Make the filling by tossing the apples, green chillies and lemon juice together. In another bowl, mix the dry ingredients and add to the apples and chillies. Toss until thoroughly coated. Make the topping by mixing the flour, walnuts and brown sugar together in a small bowl. Add the melted butter and toss until crumbly.
Using a slotted spoon, scoop the filling into the chilled crust, then drizzle with 2 tablespoons of juice from bottom of bowl. Sprinkle topping evenly over the filling. Bake 10 minutes, then reduce the oven temperature to 375 degrees. Bake 30 to 40 minutes or until filling bubbles at edges and crust is brown. Serve warm, with a scoop of vanilla ice cream on the side.
As usual at Tree2mydoor we are eager to see what you will be doing on apple day, or if you do get chance to make one of our fabulous recipes, please share with us any pictures on our Facebook: Tree2mydoor and our Twitter: @tree2mydoor.
It’s bye-bye for now on apples though!
