Clem's Green Chile Apple Pie (T&T)
A very tasty apple pie from New Mexico!
Yield: 1 pie; 8 servings
- 6 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 sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon grated lemon peel
- 1 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 1/2 tablespoons butter
- 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
- 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.
* You can also opt to make a lattice crust as shown in the picture.