Clem's Green Chile Apple Pie T&T

Posted by Chris in NM at The Cutting Board Tuesday Sep 27th, 2005 02:13 pm

Prepare your favorite recipe of pastry dough, enough for 2 crusts. Divide it in 2 balls and wrap each ball separately in wax paper.

6 green chiles, roasted, peeled, seeded and chopped
    OR 1 (4 ounce) can, drained
6–8 medium size tart apples, peeled and quartered, cored
    and cut in 1/2-inch thick slices
3/4 cup granulated sugar
2 tablespoons flour
1 teaspoon grated lemon peel
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1 1/2 tablespoons butter

Toss apples with sugar, flour, lemon peel, nutmeg, cinnamon and chiles. Set aside.

Place oven rack at its 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 of piecrust.

Bake 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. Serve warm or at room temperature.

Makes 1 pie or 8 servings.