Clem’s Green Chile Apple Pie
Try Clem’s green chile apple pie, a delightful New Mexico treat that combines tart apples and spicy Hatch green chiles.
Hatch chiles are a variety of green chiles grown in the Hatch Valley of New Mexico. They are known for their distinct flavor, which can range from mild to hot, depending on the specific variety and growing conditions. The chiles are harvested in late summer and are often roasted to enhance their flavor.
Hatch chiles are popular in a variety of dishes, including salsas, stews, casseroles, and as toppings for tacos and burritos. They are also commonly used in traditional New Mexican cuisine. The roasting process not only adds a smoky flavor but also makes the skin easy to peel off, which is often preferred in cooking.
The peppers come in different heat levels, with the mild variety being quite popular for those who want flavor without excessive heat, while the hotter versions are favored by spice lovers. Many people enjoy purchasing fresh Hatch chiles during the harvest season and freezing them for later use.
Clem’s Green Chile Apple Pie
A very tasty apple pie from New Mexico using Hatch green chiles!
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: Southwestern
Ingredients
- 6 Hatch green chiles (roasted, peeled, seeded and chopped, or 1 (4 ounce) can, drained)
- 6 to 8 medium size tart apples (peeled and quartered, cored and cut into 1/2 inch thick slices)
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon grated lemon peel
- 1 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 1/2 tablespoons butter
Instructions
- Prepare your favorite recipe of pastry dough, enough for 2 crusts. Divide it in 2 balls and wrap each ball separately in wax paper.
- Toss apples with sugar, flour, lemon peel, nutmeg, cinnamon and chiles. Set aside.
- Place oven rack at it’s lowest position and heat oven to 425 degrees F.
- Roll out 1/2 pastry dough and gently fit into pie plate; trim edges, leaving a 1-inch overhang. Spoon filling into lined plate. Dot with butter. Roll out remaining dough. Moisten edges of bottom crust with water. Place together to seal; flute or crimp edge. Brush top crust with a mixture of egg and water. Cut leaves or little apples with remaining dough and decorate top of piecrust.*
- Bake for 40 to 50 minutes or until apples are tender and crust is golden brown. If crust browns too much near end of baking time, cover loosely with foil.
- Serve warm or at room temperature.
Notes
You can also opt to make a lattice crust as shown in the picture.
