Apple and Green Chile Deep-Dish Pie


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

Apple and Green Chile Deep-Dish Pie


For 1 Person(s)


  • 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

  1. 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.
  2. Meanwhile, peel and slice the apples. Place in a bowl, and mix in the rest of the ingredients.
  3. Pour the filling into the crust and dot with thin slices of butter. Cover with the remaining dough—either lattice- or pierced-top.
  4. 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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