Friday, September 16, 2011

Green chile apple pie

We decided in my Seasonal Cooking class to try this recipe- perfect for the New Mexico autumn- fresh roasted green chiles and apples. I got this recipe from the Edible Santa Fe website. A great magazine and a great website of recipes divided by seasons!

6 ripe apples
2 T. butter
1/2-1 C. chopped green chile
3/4 C. sugar
1/8 t. salt
1 t. cinnamon
1/2 t. nutmeg
1/2 C. cheddar cheese, grated
2 pre-made pie crusts
Preheat oven to 375. Core and slice apples 1/4 to 1/2 inch thick. Heat butter in a large skillet on medium heat until fragrant and sizzling. Add apples and toss to coat, cover tightly and cook, stirring frequently until they are tender but still slightly crunchy, about 5 minutes. Stir in green chile, sugar, salt and spices, and cook on high heat about 5 more minutes, until the juices thicken. Lay the bottom crust in a 9” pie pan and sprinkle cheese over the bottom. Pour in the apple mixture. Lay the top crust over and seal by crimping the edges. Bake about 45 minutes, until the crust is golden brown.

**This pie was something, alright! What an interesting mix of flavors between the spicy chile, the sweet apples, and the buttery crust. It was hard to discern the cheese, though. Maybe a sharp cheddar next time...

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