IT'S NOT YOUR MOTHER HILDA'S APPLE PIE

                                       

      (a/k/a Apple, Pear and Jalapeno Pie A La Mode in Two Cheese Crust)

CRUST:

3 c all-purpose flour

1/2 t kosher salt

4 oz shredded sharp cheddar cheese

4 oz shredded Asadero cheese

8 oz chilled butter

2 eggs, slightly beaten

freshly ground black pepper, about 8 twists

FILLING:

5 Granny Smith apples + 2 bosc or comice pears (@ 3 1/2 # total), peeled and cut in 1/4" slices

5 jalapenos, minced

1 1/2 T fresh lemon juice

2 T Calvados (Apple Brandy)

1/2 c sugar

5 T cornstarch

1 T ground cinnamon

1 t freshly ground nutmeg

1/4 t ground allspice

BUTTERMILK-VANILLA BEAN ICE CREAM: (or you can use store-bought)

1 c buttermilk 

1/2 c sugar

2 eggs

2 c heavy cream

1/2 vanilla bean or 2 t vanilla extract

2 T Calvados (Apple Brandy)

JALAPENO-CALVADOS SAUCE:

1/2 c jalapeno jelly

1 t minced fresh jalapeno

2 T Calvados

reserved liquid from macerated fruit

FINISH AND PRESENTATION:

1 egg, separated

Turbinado sugar

Additional jalapeno, chopped fine 

INSTRUCTIONS:

Preheat oven to 375 degrees.

In processor, grate cold cheeses. Remove to separate bowl. Place flour, kosher salt and pepper
in processor and pulse to combine. Add grated cheeses in batches and pulse to combine. Add
cold butter, cut into 16 pats. Pulse to combine. Mixture should resemble a coarse meal. Transfer
to stand mixer. Slightly beat the eggs, add to a well in the center of the flour mixture, and process
until the dough forms into a ball.

On work surface, form dough into a disk. Cut 1/4 from the disk, then cut the remaining 3/4 into
two pieces. Form each part of the dough into a disk. Between sheets of wax paper, roll out one
of the larger disks into a 12" round. Place in a 10" glass pie pan, cover with wax paper. Roll out
other large disk to a 12" round, leave between sheets of wax paper, and place on top of pie pan.
Roll out small disk thinly, leave between sheets of wax paper, place on top of pie pan, and
refrigerate all until well chilled.

In the meantime, peel and slice apples and pears approximately 1/4" thick and place in large
work bowl. Sprinkle with the lemon juice and Calvados and toss to distribute. Seed, de-rib and
finely chop the jalapenos. Add to the apples and toss. In a small bowl, combine the sugar,
cornstarch, cinnamon, nutmeg and allspice and stir to blend. Pour over the apple mixture, toss to
distribute evenly, and allow this mixture to macerate for 20 minutes. 

Meanwhile, remove chilled crusts from refrigerate and allow to come to workable temperature.
Whisk the egg white until frothy, then brush the bottom and sides of the bottom crust with it. With
a spider or slotted spoon, remove the apple mixture from the work bowl and place in the pie
pan, mounding slightly in the center. Reserve liquid left in the work bowl. Using a decorative
cookie cutter (chile pepper-shaped if you have it), cut the center of the top crust. Reserve the
chile pepper. Beat yolk of egg with 1 t water, brush edges of bottom crust. Place top crust over,
press to seal, then crimp edges decoratively. Place "cut out" in center. Brush pie top with egg
yolk, sprinkle liberally with Turbinado sugar. 

Using coyote or chile shaped cutters, and remaining thinly-rolled crust, cut out 8-10 shapes,
depending on desired serving size of pie wedges. Place on baking sheet or ovenproof plate
either using shape of plate or crunched up pieces of foil to make the shapes "curve". Brush with
egg wash, sprinkle liberally with turbinado sugar.

Bake pie on middle rack of oven for @ 1 hour, or until golden and bubbly. Cover halfway
through with foil to avoid over-browningkeep a close watchuncover for last 5 minutes or so
to achieve a golden-brown color. Add the cutouts during the last 20 minuteswatch closely to
avoid over-browning.

For the ice cream, (which can be made ahead) warm the milk in a small pan. Whisk the eggs
with the sugar in a separate bowl. Slowly add warm milk (tempering) to the mixture, whisking
constantly. Pour mixture back into pan and heat slowly until thickened. Do not allow mixture to
boil. Let the milk mixture cool to room temperature. Scrape vanilla bean (or add vanilla extract)
into the cream, then add the Calvadoswhisk to distribute evenly. Add cream to milk mixture,
chill, then process according to directions for ice cream maker.

For the sauce, in a small saucepan, combine pepper jelly, jalapeno, and reserved liquid from
macerated fruit. Stir over medium heat until thickened and syrupy. Add Calvados, and maintain
warm over low heat until you are ready to serve. NOTE: If you want to do this flamb, use a
saut pan and do not add the Calvados until the desserts have been plated and you are ready to
rock and roll.

Pool some of the sauce on the center of the serving plate. Add a slice of the pie, topped with a
scoop of the ice cream. Drizzle with the sauce. Stand one of the coyotes up against either the pie
slice or the scoop of ice cream. "Dirty" the plate with turbinado and minced jalapeno. 

 2000 Wendy Hufnagel

whufnagel@shadowlink.net

~~~~~~~~~~~~~~~~~~~~~~~~~~~~```

I think there are two things that really make
the recipe special, okay, three things...the Turbinado sugar, the jalapenos
and the Calvados.  With the howling coyotes and the 'dirtied' plates, it is
an over the top presentation, but I think the jalapenos add just enough
warmth to the pie, and an added side of good quality matchstick cut sharp
aged cheddar would be Nirvana.  'scuse me...gotta go howl at the moon.  ~W