6 green chiles, roasted, peeled, seeded and chopped OR 1 (4 ounce) can,
6–8 medium size tart apples, peeled and quartered, cored and cut in
1/2-inch thick slices
3/4 cup sugar
2 tablespoons 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.
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
Serve warm or at room temperature.
Makes 1 pie or 8 servings.
* You can also opt to make a lattice crust as shown in the picture.