Green Chile Apple Pie

Green Chile Apple Pie

A sweet and spicy dessert that truly embodies many of the best delicacies that New Mexico can offer. Spicy Hatch green chile and earthy piñon nuts pair with the sweet and tangy apple pie filling to give you a dessert experience with more range than usual.

Ingredients

Crust

• 4 tablespoons lard
• 2 cups all-purpose flour, plus more for dusting
• 1 cup ice water
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 teaspoon baking powder

Filling

• 6 to 7 apples (such as Granny Smith, Fuji and/or Gala), peeled and sliced (about 6 cups)
• 1/2 cup all-purpose flour
• 1/2 cup turbinado sugar, plus more for sprinkling
• 2 tablespoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon freshly grated nutmeg
• 1/4 cup fresh lemon juice (from about 2 lemons)
• 1/4 cup canned or frozen chopped hot green chiles (thawed if frozen)
• 1/4 cup piñon nuts (pine nuts)
• 1 large egg

Directions

Crust

1. Cut the lard into 1/2-inch cubes; transfer to a plate and freeze at least 1 hour
2. Combine the flour, granulated sugar, salt and baking powder in a large bowl
3. Cut in the lard with 2 knives until the mixture looks like coarse meal with pea-size bits of lard
4. A little at a time, stir in 1/2 to 1 cup ice water until the dough holds together when squeezed
5. Divide the dough between 2 sheets of plastic wrap; use the plastic to help form each half into a disk
6. Wrap tightly and refrigerate until firm, at least 1 hour or overnight

Filling

1. Combine the apples, flour, turbinado sugar, cinnamon, ginger, nutmeg, lemon juice, green chiles and pine nuts in a large bowl and toss
2. Let sit 20 minutes. Meanwhile, preheat the oven to 375 degrees F

Prepare

1. Roll out 1 disk of dough into a 12-inch round on a lightly floured surface
2. Ease into a 9-inch deep-dish pie plate, then spoon the filling into the crust
3. Roll out the remaining disk of dough into a 12-inch round; lay the dough over the filling
4. Press the 2 crusts together around the edge, then fold the overhanging dough under itself and crimp with your fingers
5. Cut a few slits in the top crust or prick with a fork to let steam escape
6. Whisk the egg with 1/4 cup water and brush over the top crust. Sprinkle with turbinado sugar.

Bake

1. Bake, rotating the pie every 20 minutes, until golden brown, 1 to 1 1/2 hours
2. Transfer to a rack and let cool completely

Courtesy

Recipe courtesy of Michael Rawl (Food Network Magazine)