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Chile and green apple pie from Chef Cheryl!

August 22, 2012
From our culinary friend, Cheryl….
“The basket this week was awesome!
I have been wanting to do a green chile apple pie like this for SO long, so I was delighted to have the opportunity. This might sound like a strange combination of flavors to some, but trust me, apples and chiles were made to be together! Roasting the chiles releases a smokey – sweet flavor into the pie that is balanced perfectly by the tangy apples. Adjust these spices however you’d like, but remember that you want them to complement the flavor of the pie, not overpower it. Some spices are much more potent than others, so play around a little with combinations to find your favorite one. The cheddar cheese was thrown in as a whim, but ended up really pulling it together. As always, you can leave this out or add more, if you’d like.
Bon appetit!”

Green Chile Apple Pie

  • 5-6 peeled and sliced apples (tart/sour variety)
  • 1/2 to 1 c roasted, peeled, and seeded chiles (any variety of green), chopped
  • juice of 1/2 lemon
  • 1/2 c sugar (or less)
  • 1/4 c brown or raw sugar
  • 1/4 c cornstarch
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 9″ pie crust (frozen or homemade)
  • 1/2 grated cheddar cheese
  • 2 tbsp butter, diced in small pieces
Streusel Topping:
  • 1/3 c brown sugar
  • 1/3 c flour
  • pinch salt
  • 4 tbsp butter
  • 1/2 c pine nuts (optional)
Roast chiles. Combine apples and chiles in a large bowl. Add lemon juice, sugars, salt, cornstarch and spices. Gently toss to combine. Place crust in buttered pie plate. Spread grated cheese over bottom of crust. Fill with apple mixture. Pour any juice remaining in bowl over apples and drop squares of butter over it. In a medium bowl, combine streusel ingredients and blend with a pastry cutter or use your fingers. Sprinkle over apples. Set pie on preheated baking sheet. Bake 15 minutes at 425 degrees, then lower heat to 375. Bake 30-45 minutes more, until apples are fork tender (can be pierced with a fork/skewer with little resistance.) Cover pie with foil if topping gets too brown. Let cool at least 4 hours before cutting.
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