Ingredients Weight Measure
Flour 2 cups
Butter, small cubes 1/4 lb.
Water 6 Tbsp.
TABASCO® brand Original Red Sauce 1-1/2 Tbsp.

Apple Filling

Ingredients Weight Measure
Apples, peeled, diced 7 ea.
Sugar 3/4 cup
Flour 2-1/2 Tbsp.
Cinnamon 1 tsp.
Nutmeg 1/8 tsp.
Lemon juice 1 Tbsp.
Cheddar cheese, grated 1 cup + 1/2 cup

Crumble Topping

Ingredients Weight Measure
Flour 1 cup
Graham cracker crumbs 2 cups
Pecans 2 cups
Sugar 1/2 cup
Butter, melted 1/4 lb.
TABASCO® brand Original Red Sauce 1-1/2 Tbsp.


  1. For the Crust, put all ingredients into a food processor; pulse 10-12 times.
  2. Refrigerate for at least 15 minutes.
  3. For the Apple Filling, mix all ingredients except 1/2 cup cheddar cheese in a large mixing bowl.
  4. For the Crumble Topping, mix all ingredients in a large mixing bowl. Set aside.
  5. Preheat oven to 350°F.
  6. Roll out pie dough and place crust in Pyrex® pie pan.
  7. Crimp edges uniformly to make scallop pattern.
  8. Sprinkle 1/2 cup cheddar cheese on bottom of crust.
  9. Pour Apple Filling into crust on top of the cheese.
  10. Top with Crumble Topping; pack down well.
  11. Bake for 50 minutes to 1 hour.
  12. Serve warm with vanilla ice cream or whipped cream.

Yield: 8 servings