Apple and Green Chile Deep-Dish Pie
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Courtesy of Carol Dawson
Photograhy by Andy Sams
First, plan ahead: during August or September, buy a bagful of fresh-roasted mild green chiles and throw them in the freezer. The hot ones provide a little too much kick; what you’re after is flavor. Thaw three or four peppers (this is November, remember). Skin, seed and chop them into small—but not tiny—pieces.
Fairly difficult
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PrintIngredients
For 1 Person(s)
Recipe
- 1 pie crust, rolled into 2 rounds
- firm baking apples (Granny Smiths work well)
- green chiles, roasted, peeled, seeded and chopped
- 1 1/2 tablespoons all-purpose flour
- 1 Juice of 1 lemon
- 1 pinches cinnamon
- 1/2 cups sugar
- 1 pinches salt
- Butter
Apple and Green Chile Deep-Dish Pie Directions
- Lay one half of the pie crust in a 9-inch pie plate and crimp the edges. Prick the crust and bake for 12–15 minutes at 425° (15 minutes if you substitute whole wheat flour for all-purpose). When it’s finished baking, remove the pie shell from the oven and cool for five minutes.
- Meanwhile, peel and slice the apples. Place in a bowl, and mix in the rest of the ingredients.
- Pour the filling into the crust and dot with thin slices of butter. Cover with the remaining dough—either lattice- or pierced-top.
- Bake in the middle of the oven at 350° for 45 minutes to an hour, until golden. Do not overbake; the apple slices should still be whole and slightly firm.
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