12/02/2025
Yum yum!
The "Land of Enchantment" Apple Pie
Prep time: 45 mins | Bake time: 50–60 mins | Yields: 1 deep-dish pie
Ingredients:
The Filling
* Apples: 6 cups Granny Smith apples (peeled, cored, and sliced about ¼ inch thick). Granny Smiths hold their shape best against the moisture of the chile.
* Green Chile: ½ to ¾ cup roasted, peeled, and chopped New Mexico green chile. Use "Autumn Roast" or Medium heat for the best flavor balance. If using canned/frozen, drain it very well.
* Sugar: ¾ cup granulated sugar (adjust to 1 cup if your apples are very tart).
* Thickener: 3 tbsp all-purpose flour (or cornstarch).
* Spices: 1 tsp cinnamon, ¼ tsp nutmeg, and a pinch of salt.
* Acid: 1 tbsp lemon juice.
* Mix-in (Optional): ¼ cup toasted piñon nuts (pine nuts).
The Crust (Choose One)
* Option A (Traditional): Your favorite double pie crust recipe (store-bought is fine).
* Option B (New Mexican Style): Add ½ cup finely shredded sharp cheddar cheese to your crust dough before adding the water. Cheddar and apple pie is a classic combination that pairs perfectly with the heat of the chile.
The Topping (Streusel Variation)
* If you prefer a crumble top instead of a top crust: Mix ½ cup flour, ½ cup brown sugar, and ½ cup butter until crumbly. Stir in ¼ cup chopped piñon nuts or walnuts.
Instructions
* Prep the Oven: Preheat your oven to 400°F (200°C).
* Macerate the Apples: In a large bowl, toss the sliced apples with the lemon juice, sugar, flour, cinnamon, nutmeg, and salt. Let this sit for about 10–15 minutes. This draws out the juices so the pie isn't soupy.
* Add the Chile: Gently fold in the chopped green chile and piñon nuts (if using).
* Tip: If your chile is very wet, pat it dry with a paper towel before adding. Excess water is the enemy of a crisp crust.
* Prepare the Crust: Roll out your bottom crust and place it in a 9-inch pie dish.
* Fill the Pie: Pour the apple and chile mixture into the crust, mounding it slightly in the center. Dot the top with 1 tablespoon of butter cut into small cubes.
* Top It Off:
* Double Crust: Place the second crust on top. Trim the edges, seal them by pinching, and cut 4–5 slits in the top to let steam escape. Brush with an egg wash (1 egg beaten with 1 tbsp water) and sprinkle with coarse sugar.
* Streusel: If using the crumble topping, sprinkle it generously over the apples.
* Bake:
* Bake at 400°F for 20 minutes.
* Reduce the heat to 375°F (190°C) and bake for another 35–45 minutes.
* The pie is done when the crust is golden brown and the filling is bubbling thick bubbles through the vents.
* Cool: Let the pie cool for at least 2 hours before slicing. If you cut it too hot, the filling will run.
Serving Suggestion
Serve warm with a scoop of vanilla bean ice cream. The cold, sweet cream melting into the warm, spicy chile is the best part.
©️New Mexico History and Reminiscing
