You need to enjoy the sweet heat of Green Chile Apple Pie for dessert tonight.
There are many variations of the American classic apple pie, such as ginger apple, cranberry apple, and others. But here’s one you likely haven’t heard of- Green Chile Apple Pie. Yes, that’s right, green chile. I told you New Mexicans will put chile into everything they eat. Don’t be surprised if green chile breakfast cereal starts popping up on grocery store shelves in the near future…
How to make Green Chile Apple Pie
I don’t like pies with a wimpy amount of filling so I developed this Green Chile Apple Pie recipe to be packed with apples and green chile. With so many apples it’s necessary to par-cook them so we can avoid excess apple juice in this pie. Excess liquid in a pie filling isn’t a good thing; it will lead to soggy bottom crusts and pie pieces that fall apart instead of hold a nice wedge shape.
After the filling is par-cooked- scoop it out with a large slotted spoon onto a rimmed baking sheet to cool, leaving the excess liquid in the pot.
Don’t put hot apple filling into a cold pie crust, or you’ll have loads of problems and (again) soggy bottoms. While the Green Chile Apple pie filling is cooling, press your bottom crust into a pie plate and sprinkle with cheddar cheese. Yep. Cheddar cheese. You may think “Icky!” but the cheese actually complements the flavors of this pie nicely. This is definitely not a traditional pie.
Once the bottom crust has chilled in the fridge and the filling cooled, you can assemble the pie. Scoop the filling into the pie, right up to the rim. Place the top crust on however you like, as long as it has some vents for steam to escape through.
I LOVE how lattice top pies look, and it’s super trendy right now to decorate the heck out of your top crusts with cutouts and braided dough. I have included links for the tools I personally used to make this pie, so check them out below!
Once you are happy with the crust, brush it with an egg white wash (with a pastry brush or just dip a finger in and swab it on) and sprinkle it with Turbinado sugar. It’s a brownish sugar with large crystals that is perfect for giving pies and treats an extra sparkly yummy finishing touch!
Green Chile Apple Pie is the fiery dessert you didn’t know you needed
Green Chile Apple pie’s claim to fame in New Mexico comes from a tiny (I mean seriously tiny) town called Pie Town, New Mexico. It’s literally a small gathering of homes you could count on two hands in the middle of nowhere. Well, someone in this middle of nowhere place around the turn of the century was a really good cook, and especially good at making Green Chile Apple pie. Ranchers and folks traveling through would stop on the stage and have a slice. Hence the town was called “Pie Town”. There are currently two (two!) Diners there today where you can stop in and try a slice.
If you are a green chile lovin’ New Mexican, a crazy foodie, or a professional food connoisseur, you are gonna enjoy this pie very much. If you have no tolerance for spicy heat or are a traditionalist pie person say, from New England, then this is not the pie for you. Of course, who am I to say what you will and won’t like; make the pie and decide for yourself! Please RATE this recipe and tell me what you think down below. Enjoy!
The sweet heat and unique taste of this famous New Mexican apple pie is fun, delicious and surprisingly easy to make. Grab a friend to help peel and chop apples and you’ll be enjoying a slice in no time!
- 1 box premade double-crust pie crust (I like Pillsbury brand)
- 2 tablespoons all-purpose flour
- 1 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice
- 3/4 cup granulated sugar
- 1 tablespoon brown sugar
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/4 teaspoon salt
- 7 ounces roasted, peeled, and chopped medium-hot green chiles
- 4 pounds of Gala apples, peeled and sliced 1/4 inch thick
- 1/4 cup shredded cheddar cheese
- 1 egg white, beaten lightly
- 1–2 tablespoon turbinado sugar
- Place pie crusts unopened on the counter to come to room temperature. While waiting for the pie crusts to warm, add flour, lemon zest, sugar, brown sugar, nutmeg, cinnamon, allspice, salt and green chile to a large dutch oven or 6 quart pot.
- Peel and slice apples, placing them into the pot with the spices and stir to coat. Set the apples over medium heat and cover. Cook, stirring occasionally, for 15-20 minutes until the apples are soft. Stir in lemon juice. Scoop filling out with a slotted spoon onto a rimmed baking sheet to cool, discarding excess liquid in the pot.
- Unwrap one pie crust on a clean work surface. Gently place it into the pie plate, pressing it down into the bottom and along the sides. Sprinkle the cheddar cheese evenly into the bottom of the crust. Cover with plastic wrap and place in the fridge to chill and set.
- Move an oven rack to the lowest position and set oven to 500 degrees F. When the apples have cooled, remove the pie plate from the fridge and fill to the brim with the green chile apple filling. Unroll the second pie crust. Cut four slits on top, one in each direction, or get decorative and cut it into lattice strips. Place the crust on top and crimp the top and bottom pie crusts together in a decorative fashion.
- Brush egg white over the top crust with a finger or a pastry brush. Sprinkle turbinado sugar over the crust. Place pie on a baking sheet and then on the bottom rack of the oven. Change heat to 425 degrees F. and bake for 25 minutes.
- Rotate the pie and lower the temperature to 350 degrees. Bake for an additional 30-35 minutes until the crust is nice and golden brown. If the crust is browning too deeply, carefully cover the edges with aluminum foil to prevent more browning. Remove from the oven and let cool for 1 hour and serve.
- Category: Dessert
- Cuisine: New Mexican
- Serving Size: 1/8 pie
- Calories: 265
- Sugar: 53.2 g
- Sodium: 158 mg
- Fat: 2.4 g
- Carbohydrates: 59.7 g
- Fiber: 4.5 g
- Protein: 2 g
- Cholesterol: 4 mg
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