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Green Chile Apple Pie

5 from 7 reviews

  • Author: Emily
  • Total Time: 3 hours
  • Yield: 1 double crust pie 1x


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
  • 12 tablespoon turbinado sugar


  1. 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. 
  2. 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.
  3. 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. 
  4. 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. 
  5. 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. 
  6. 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.
  • Prep Time: 1 hours
  • Cook Time: 1 hours
  • 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