JALAPENO APPLE PIE

FRESH BASIL ICE CREAM
1 EA.  PIE SHELL (UN-BAKED)
1/4 CUP  JALAPENO JELLY
4 EA.  GRANNY SMITH APPLES (CORED & QUARTERED)
1 EA.  FRESH LIME (JUICED)
1 PINCH  SALT
4 TSP  GINGER
2 CUPS   FLOUR
3 TBLS.  SUGAR
1 TBLS.  CINNAMON
1 TSP.  JALAPENO POWDER (OR SUBSTITUTE FRESH CHILES)
1/2 CUP  SUGAR
1/2 CUP  FLOUR
1/4 LB.  BUTTER
1 CUP  JACK CHEESE (GRATED)
1 QT.  FRESH BASIL ICE CREAM

1. SPREAD THE JALAPENO JELLY EVENLY ON THE BOTTOM OF THE PIE SHELL.
2. IN A MIXING BOWL, TOSS THE APPLES AND THE LIME JUICE.
3. MIX THE 6 DRY INGREDIENTS TOGETHER AND ADD TO THE APPLES.  TOSS TO COAT EVENLY
4. FILL THE PIE SHELL WITH THE SEASONED APPLES.
5. MIX THE FLOUR & SUGAR, CRUMBLE THE BUTTER MIXING WITH THE DRY MIX UNTIL TOPPING RESEMBLES COARSE MEAL.  ADD THE CHEESE AND MIX WELL.
6. PLACE THE TOPPING MIX EVENLY OVER THE APPLES.
7. BAKE IN A 350-DEGREE OVEN UNTIL TOP IS GOLDEN.

TO SERVE:
PLACE ONE SLICE OF WARM PIE ON A SERVING PLATE.  GARNISH WITH A SMALL SCOOP OF BASIL ICE CREAM AND A FRESH STRAWBERRY.

FORT WORTH MICHAELS STANDARD RECIPE

© MICHAEL THOMSON 2004
THIS RECIPE IS COMPLIMENTS OF MICHAEL S. THOMSON
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