Southwestern Recipes

Clem's Green Chile Apple Pie (T&T)

A very tasty apple pie from New Mexico!

Clem's Green Chile Apple Pie

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


  1. Prepare your favorite recipe of pastry dough, enough for 2 crusts. Divide it in 2 balls and wrap each ball separately in wax paper.
  2. Toss apples with sugar, flour, lemon peel, nutmeg, cinnamon and chiles. Set aside.
  3. Place oven rack at it's lowest position and heat oven to 425 degrees F.
  4. 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.*
  5. 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.
  6. Serve warm or at room temperature.


* You can also opt to make a lattice crust as shown in the picture.

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