Hatch Green Chile Apple Pie – I am New Mexico

Hatch Green Chile Apple Pie

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Hatch Green Chile Apple Pie

Green Chile Apple Pie

adapted from Chile Pies and Ice Cream and the Joy of Cooking

Note: this is a pie you absolutely have to serve with vanilla ice cream, as it tempers the heat brought by the green chile. Don’t omit it!


For the crust:

    • 3/4 cup lightly packed grated Cheddar
    • 2/3 cup all purpose flour
    • 1/2 teaspoon salt
    • 6 tablespoons cold butter, cubed
    • 1 egg yolk + pinch of salt

For the filling:

    • 5 cups peeled and thickly sliced Granny Smith apples
    • 1/3 cup chopped roasted Hatch green chiles, medium hot
    • 2 tablespoons fresh lemon juice
    • 1/2 cup granulated sugar
    • 1/4 cup brown sugar
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon allspice
    • 1/4 cup cornstarch

For the streusel:

    • 1/2 cup all purpose flour
    • 1/2 cup pine nuts
    • 1/4 cup brown sugar
    • 4 tablespoons unsalted butter, melted
Vanilla ice cream, for serving


  1. For the crust: Mix cheese, salt, and flour with your hands in a medium sized bowl. Cut in butter, still using your hands, until the dough becomes pliable and stays in a ball when you squeeze it together. Shape into a disc and chill in the refrigerator for 30 minutes. Preheat your oven to 425°F. Remove crust from fridge and pat into a 9 inch pie plate, taking care to make a uniform 1/4 inch crust. Prick all over with a fork and bake for 18 minutes until golden brown. Remove from oven. Beat egg yolk with pinch of salt, then brush this glaze onto baked crust. Place back in oven for 2 minutes until set.
  2. For the filling: In a large bowl, toss apples, green chiles, and lemon juice together. In another bowl, mix dry ingredients, then add them to apples and chiles and toss until thoroughly coated.
  3. For the streusel: In a small bowl, mix flour, pine nuts, and brown sugar. Add melted butter and toss together until crumbly.
  4. Assemble and bake the pie: Turn oven down to 400°F. Pour filling into prebaked crust, then top with streusel. Bake for 10 minutes, then turn the oven down to 375°F and bake for 30-40 minutes more until filling is bubbling and streusel is well-browned.

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