Green Chile Cheddar Apple Pie
Ingredients
- 6-8 tart apples peeled cored and sliced
- 3/4 cup sugar
- dash salt
- 2 Tbsp all-purpose flour
- 1 tsp ground cinnamon
- dash of ground nutmeg
- prepared pastry for 2-crust 9-inch pie I use Pillsbury ready-made rolled crust 2 to a box
- 1 cup + 1/4 cup shredded sharp cheddar cheese
- 1 cup New Mexico green chile roasted peeled and chopped
- 3-4 pats of butter.
- Instructions
Instructions
- Preheat oven to 400 degrees.
- Combine sugar, flour, and spices, then mix with apples.
- Stir in 1 cup cheese and green chile.
- Line a 9-inch pie plate with pastry.
- Sprinkle with a little bit of cheese from the 1/4 cup of cheese (save the rest of the 1/4 cup for the end).
- Fill with apple mixture.
- Top mixture with a few pats of butter.
- Unroll second pastry on top and seal the edges.
- Cut some vents into the top.
- Bake at 400 degrees for 50 minutes or until brown and bubbly. Cover edges halfway through with aluminum foil if they are getting too brown.
- Remove from oven and immediately sprinkle the top with the remaining cheese from the 1/4 cup.
- Let it rest for about 10 minutes to firm up a bit, then serve with glee! Or with ice cream, or both.
By “old-fashioned” I mean I gleaned the starter apple pie recipe from the pages of a Better Homes & Gardens cookbook circa 1968.
Because I live in the modern age and I’m kinda lazy, I always use Pillsbury Pie Crusts (the kind that come rolled, 2 to a box). They are good and easy and I don’t think I could do it any better.
TO MAKE THIS PIE:
Create the apple pie filling in accordance with the BH&G recipe listed above.
Grate some Extra Sharp Cheddar Cheese, and chop up some Hatch Green Chile (which ideally has been roasted out on the grill like an hour earlier, but frozen or canned will do just fine).
To add the cheese and green chile, first unroll the bottom pie crust and form it to the bottom of the pie dish. Then sprinkle some grated cheddar on it.
Next, stir about 2/3 cup of grated cheese and 1 cup of chopped green chile into the apple pie mixture. (Save back a little cheese to sprinkle on top later.) Pour filling mix into pie crust.
Add a few pats of butter on top for extra yumminess. Unroll second pie crust on top, seal the edges together, and pinch a fancy design in if you are so inclined and able. My mom did mine. Don’t judge me. Cut some vents into the top. I did mine in a Zia symbol, just for funzies.
Bake at 400 deg for 50 minutes or until done. About halfway through, cover the edges with foil to prevent burning. When golden brown and bubbly, remove the pie from the oven and sprinkle a little cheddar cheese on top.
Let it rest for about 10 minutes, then serve it up!
THIS PIE IS WONDERFUL. And I guess because it has green chile and cheese in it, we didn’t feel at all guilty about having it for lunch.
I’d suggest some mild vanilla ice cream to serve alongside.
Enjoy!
