Sinfully Spicy Apple Pie

Sinfully Spicy Apple Pie

By · 3rd-gen Hatch Chile farmer; family matriarch — Published · Updated
Prep 45 min Cook 60 min Total 105 min Serves 8 Difficulty Hard 580 Cal Heat Medium 4.8 (41) Jump to recipe

Featuring: Roasted Hatch Green Chile · See also: Heat Level Guide

This Hatch green chile apple pie is a one-of-a-kind New Mexico twist on a beloved classic. A sharp cheddar chile crust cradles a sweet, spiced filling of Granny Smith apples and roasted Hatch green chile, striking the most unexpected and delicious balance of sweet and heat you'll ever taste in a dessert.

Now, we know what you might be thinking — green chile in an apple pie? Trust us on this one. This recipe has been turning skeptics into believers for years, and once you try it, you'll wonder how you ever ate plain apple pie before. The roasted Hatch green chile adds a subtle warmth that plays beautifully against the sweetness of the Granny Smith apples and the warm cinnamon spice. And that cheddar chile crust? It's a game changer — flaky, savory, and just a little sharp, the perfect foil for that sweet, spicy filling. This is the kind of pie you bring to a gathering and watch people go back for a second slice before they've even finished their first.

Why green chile belongs in apple pie

Apples and chile are a classic sweet-heat pairing, and Hatch green chile is the ideal partner because its flavor is fruity and grassy rather than just hot. As the pie bakes, the chile's warmth blooms slowly — you taste cinnamon and tart apple first, then a gentle, glowing heat arrives on the finish. The sharp cheddar in the crust bridges the two, the same way a slice of cheddar has always belonged alongside apple pie. It's bold, a little unexpected, and completely New Mexico, just the way we like it. Our family has farmed the Hatch Valley for five generations, and this is the dessert we use to convert anyone who swears chile is only for savory food.

Choosing your chile & heat

For the filling, Roasted Hatch Green Chile is fire-roasted and peeled, ready to chop and fold in — medium keeps the sweet-heat balance friendly for a crowd. The reserved chile juice does double duty, going into both the crust and the filling for deeper flavor. In peak season, grab Fresh Hatch Green Chile and roast it yourself. For a more concentrated, even spice without extra moisture, dust a little Hatch green chile powder into the sugar — it's a baker's secret for steady heat in every bite.

Pro tips, serving & storage

Keep everything cold — the cubed butter, the chile juice, even the cheddar — so the crust bakes up flaky instead of greasy. Let the filling rest 30 minutes before assembling so the flour can start to thicken the juices, and chill the assembled pie 15 minutes before it goes in the oven for a crust that holds its shape. Bake until deep golden, then cool at least 20 minutes so the filling sets and slices cleanly. Serve warm, ideally with a scoop of vanilla ice cream to ride the contrast. Cover and store at room temperature up to two days, or refrigerate for four; a quick warm-up in the oven brings back the flaky crust.

The recipe

Sinfully Spicy Apple Pie

4.8 from 41 reviews
  • Prep45 min
  • Cook60 min
  • Total105 min
  • YieldOne 9.5-inch pie (8 slices)
  • Calories580
Hardmedium heat
Made with Roasted Hatch Chile (Frozen) — grown in the Hatch Valley.

Ingredients

Instructions

  1. Chop the butter into 1/4 inch cubes and keep cold in the refrigerator.
  2. Using a food processor, combine all dry ingredients until thoroughly mixed. Fold in the cold butter until the mixture resembles pea-sized crumbs. Add the cold chile juice.
  3. Mix in the shredded cheddar cheese until the mixture starts to form large clumps, about 20 seconds.
  4. Divide the dough in half and press each half into a 4-inch disk. Place on a greased plate, cover, and refrigerate.
  5. Filling
  6. Combine the sliced apples, sugar, flour, Roasted Hatch Green Chile, cinnamon, butter, and chile juice in a large bowl and mix well.
  7. Let the filling rest in the refrigerator for a minimum of 30 minutes.
  8. Assembly
  9. Roll out the bottom crust 1 inch larger than a 9.5-inch pie pan turned upside down. Grease and lightly flour the pan. Place the bottom crust in the pie pan, allowing the excess to hang over the rim. Lightly flour the crust and roll out the top crust.
  10. Pour the apple filling into the pie pan and place the top crust over the filling. Pinch the top and bottom crusts together and roll up the edges to seal.
  11. Use the tines of a fork to poke holes in the top crust for steam venting.
  12. Place the assembled pie in the refrigerator for 15 minutes.
  13. Preheat your oven to 350°F.
  14. Brush the top crust with milk and sprinkle generously with cinnamon and sugar.
  15. Bake on the middle rack for 60 minutes or until the crust turns a deep golden brown.
  16. Allow to cool for 20 minutes before slicing. Serve warm and enjoy!

Pantry

Shop the chile used in this recipe

Hatch New Mexico Green Chile Powder

$9.99

Freeze Dried Chopped Hatch Green Chile

$14.99

Sold out

Fresh Hatch Green Chile

$29.99 $34.99

Frequently asked questions

What is green chile apple pie?
Green chile apple pie is a New Mexico twist on classic apple pie that folds roasted Hatch green chile into a spiced Granny Smith apple filling, often inside a sharp cheddar crust. The chile adds a gentle, fruity heat that builds on the finish, balancing the sweet cinnamon-apple filling for a memorable sweet-and-spicy dessert.
Does green chile apple pie taste spicy?
It tastes mildly spicy in the best way. With medium roasted Hatch green chile, you taste tart apple and cinnamon first, then a soft, glowing warmth arrives on the finish rather than a sharp burn. The sugar and cheddar crust mellow the heat, so even spice-shy eaters usually love it. Use hot chile or chile powder to turn it up.
Why put cheddar cheese in apple pie crust?
Sharp cheddar in the crust is a long-standing apple pie tradition, and it works especially well with green chile. The cheese adds a savory, slightly tangy edge that bridges the sweet apple filling and the warm chile heat. It also makes the crust extra tender and flaky, so each bite delivers sweet, savory, and spicy together.
Where can I buy Hatch green chile for apple pie?
You can order fire-roasted Hatch green chile shipped from our family farm in the Hatch Valley. Roasted Hatch Green Chile is fire-roasted and peeled, ready to chop into the filling. For steady heat without extra moisture, Hatch green chile powder dusts right into the sugar, and Fresh Hatch Green Chile is available to roast yourself in season.

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