Peruvian-Inspired Apple Pie

Ingredients

While the original American apple pie is known for its buttery crust and traditional apple filling, this Peruvian adaptation introduces the distinct flavor of chicha morada. Chicha morada is a Peruvian beverage made from purple corn, pineapple, spices, and lime juice. By incorporating this vibrant drink into the apple pie filling, we create a unique fusion of flavors that pays homage to both American and Peruvian culinary traditions. We alse have the original recipe for Apple Pie, so you can check it out.

• 2 cups (470ml) chicha morada 2 cups (470ml) chicha morada
• 6 large apples, peeled, cored, and thinly sliced 6 large apples, peeled, cored, and thinly sliced
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 tablespoons (28g) unsalted butter, cut into small pieces 2 tablespoons (28g) unsalted butter, cut into small pieces
• 1 package (450g) store-bought pie crust 1 package (450g) store-bought pie crust

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 55g, 35g
• Protein: 2g
• Fiber: 4g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large saucepan, bring the chicha morada to a simmer over medium heat. Add the sliced apples and cook for 5 minutes until slightly softened.
3. 3.
   In a separate bowl, combine the sugar, flour, cinnamon, nutmeg, and salt. Mix well.
4. 4.
   Drain the apples from the chicha morada and transfer them to a large mixing bowl. Add the sugar mixture and toss until the apples are evenly coated.
5. 5.
   Roll out one pie crust and place it in a 9-inch pie dish. Pour the apple filling into the crust and dot the top with butter.
6. 6.
   Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal the pie.
7. 7.
   Cut a few slits on the top crust to allow steam to escape during baking.
8. 8.
   Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
9. 9.
   Remove from the oven and let it cool for at least 30 minutes before serving.

Treat your ingredients with care...

• Chicha Morada — If you can't find chicha morada, you can make your own by boiling purple corn, pineapple, cinnamon, cloves, and water. Strain the liquid and use it as a substitute.

Tips & Tricks

• For a decorative touch, brush the top crust with a beaten egg and sprinkle some sugar before baking.
• Serve the pie warm with a scoop of vanilla ice cream for an indulgent treat.
• If the crust starts to brown too quickly, cover it loosely with aluminum foil to prevent burning.
• Experiment with different apple varieties for a unique flavor profile.
• Leftover pie can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Peruvian-Inspired Apple Pie warm or at room temperature. It pairs wonderfully with a dollop of whipped cream or a drizzle of caramel sauce. Enjoy it as a delightful dessert or as a sweet treat for afternoon tea.

Presentation advice

To enhance the presentation, dust the top of the pie with a sprinkle of powdered sugar just before serving. You can also garnish each slice with a fresh mint leaf for a pop of color.