Saturday, October 16, 2010

Green Chile Apple Pie


Green chile apple pie is a New Mexico classic, and everyone makes it a little differently – I could never reveal my friend Ashley's secret recipe, so I had to make up my own! I used some of Dixon Orchard's special Champagne apples, which are fantastic for fresh eating but also hold their shape and flavor nicely when cooked. Cooking the apples before putting them into the pie allows the green chile flavor to thoroughly infuse, and eliminates the gap between the filling and the top crust that forms when the fruit shrinks during cooking.

6 ripe apples
2 T. butter
1/2-1 C. chopped green chile
3/4 C. sugar
1/8 t. salt
1 t. cinnamon
1/2 t. nutmeg
1/2 C. cheddar cheese, grated
2 pre-made pie crusts

Preheat oven to 375. Core and slice apples 1/4 to 1/2 inch thick. Heat butter in a large skillet on medium heat until fragrant and sizzling. Add apples and toss to coat, cover tightly and cook, stirring frequently until they are tender but still slightly crunchy, about 5 minutes. Stir in green chile, sugar, salt and spices, and cook on high heat about 5 more minutes, until the juices thicken. Lay the bottom crust in a 9” pie pan and sprinkle cheese over the bottom. Pour in the apple mixture. Lay the top crust over and seal by crimping the edges. Bake about 45 minutes, until the crust is golden brown.
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