Green Chili Apple Pie
We admit to being traditionalists when it comes to apple pie, so we were more than a little skeptical of this recipe that came from a friend from New Mexico. But one day as a blizzard raged outside, we threw caution to the wind and tried it. Let’s just say we’re including it here for all of you to be converted as well. The mild bite of the chilies sets off the sweet-tart apples beautifully. The addition of a cheddar cheese crust transforms the pie into a delicate, sweet & savory pas de deux. The NM recipe called for “mild green chilies,” so we used two Poblanos and four Anaheims which gave it just the right amount of heat. Try whatever you have in your garden - just don’t use bell peppers, or anything too too hot!
Your favorite 2-crust piecrust. For a cheddar cheese crust omit 2 Tbs of butter or shortening, and add in 6 oz grated cheddar cheese
6 (mild-ish) green chilies - fresh or canned
8 apples, cored and sliced
2 tsp lemon juice
1 tsp lemon zest
2 Tbs flour
3/4 cup sugar
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
If you are using fresh chilies, cut a slit in the side of each, and remove the seeds and membranes. Roast them on a grill or under the broiler until charred, flipping to get both sides. Remove from the heat, and let them sit in a covered bowl for a few minutes. The steam will make it easy it to slip the skins off. Chop.
Preheat the oven to 425 degrees.
In a large bowl, toss the apple slices with the chilies and the rest of the ingredients.
Roll out your bottom pie crust, and line a pie plate. Add the apple mixture. Roll out the top crust, and create a lattice top.
Bake for 15 minutes. Lower heat to 375 degrees and bake for 30-40 minutes more, until the crust is golden brown and juices are bubbling.