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!
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