The flavor combination of green chile and apples in a spicy, sweet pie is amazingly delicious. The chile adds a bit of an edge to the apples and acts as accent, complimenting the cinnamon.

For an added treat, serve with butter pecan or vanilla ice cream.

Temperature: 450F for 10 minutes, 350F for another 30 minutes

1 recipe pastry for double-crusted 9-inch pie

1 pound sliced apples

1 large or 2 small medium hot green chiles, parched, peeled and chopped (1/2 cup)

½ teaspoon cinnamon

3/4 cup white sugar

2 Tablespoons flour

2 Tablespoons unsalted butter

1 Tablespoon milk

Sugar for sprinkling over the top

  1. Mix the apples with the chiles and place in the pastry-lined pie tin and sprinkle with the cinnamon dots of butter.
  2. Sprinkle the white sugar and flour over the apple chile mixture.
  3. Cover with the pastry top and freeze until firm. If not freezing cut a pattern in the top crust and brush it with milk, then sugar.
  4. Bake as directed in a preheated 450F oven.

Freezing Hints: After firmly frozen, package airtight, seal, and label. To serve, warm pie about 30 minutes in a 325F oven, if baked. If unbaked, preheat oven, cut a pattern in top crust, then proceed as above.

Maximum recommended freezer storage: 4 months

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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  • | Jane Butel Home Page

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