Crust: 2 c. flour, 3/4 c. butter, 1 tsp. sugar, 1 tsp. salt, up to 1/2 c. ice water
Mix flour, sugar and salt. Blend chilled shortening in with a pastry blender. With a fork, mix in just enough water to consolidate the mix, and then press into a ball. Divide the dough in half, wrap with plastic wrap and refrigerate until well-chilled. Roll out between sheets of plastic wrap.
Pie Filling: 6 cups peeled and thinly sliced apples, 1 cup sugar, 2 tablespoons flour, 1 tablespoon butter, 1 tsp. cinnamon
Mix all filling ingredients in a bowl. Spoon into bottom pie shell, and cover with upper crust. Fold the upper crust over and tuck it behind the lower crust. Pinch an attractive pattern around the edge and trim off excess. Roll out a scrap piece of dough and cut out leaf and apple shapes. Place these on the center of the pie and cut 5 vent slits to vent the steam.
Mix up an egg yolk with some milk or cream and brush it over the top crust, then sprinkle it with sugar. Slice up a fresh Jalapeno pepper, pick the seeds out, and place the slices on top of the crust. Wrap the edges of the crust with 2″ wide strips of aluminum foil to protect the edges from burning. Place in a 375 degree preheated oven for 25 minutes. Remove the foil and bake for 25 additional minutes.
Combining Jalapeno and apple pie might seem seriously wrong to some of you, but don’t knock it ’til you try it. Vanilla ice cream goes nice with it, but if you’re from Wisconsin, by law you must have your apple pie with a slice of cheddar cheese.