Ingredients:
1 pastry for double-crust pie ( or use Pillsbury ready-made crusts)
4 cups apples, peeled and sliced
2 cups quinces, peeled and sliced
2 tablespoons green chili peppers, chopped
2 tablespoons dark rum
1 teaspoon vanilla
1/2 teaspoon salt
3 tablespoons flour
1/2 cup butter, melted
Directions:
Preheat oven to 450-degrees F.
Roll out one half of the pastry and place in 9-inch pie dish.
In a bowl, combine next 6 ingrediens (apples-vanilla).
In another bowl combine dry ingredients (salt-flour). Add flour mixture to fruit and toss to combine.
Spoon filling into pastry-lined pie dish. Drizzle with butter.
Roll out remaining crust and place over filling. Crimp edges and cut slits in pastry. Place on cookie sheet.
Bake for 10 minutes in preheated oven.
Reduce oven temperature to 375-degrees F. Bake for an additional 45 minutes or until crust is golden.
Servings: 6-8
Time preparation: 20 min.
Time total: 75 min.