Dessert
Sinfully Spicy Apple Pie
4.8 · 41 reviews
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 partially 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.
Sinfully Spicy Apple Pie
- Prep45 min
- Cook1 hr
- Total1 hr 45
- Serves8
Ingredients
Instructions
- Chop the butter into 1/4 inch cubes and keep cold in the refrigerator.
- 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.
- Mix in the shredded cheddar cheese until the mixture starts to form large clumps, about 20 seconds.
- Divide the dough in half and press each half into a 4-inch disk. Place on a greased plate, cover, and refrigerate.
- Filling
- Combine the sliced apples, sugar, flour, Roasted Hatch Green Chile, cinnamon, butter, and chile juice in a large bowl and mix well.
- Let the filling rest in the refrigerator for a minimum of 30 minutes.
- Assembly
- 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.
- 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.
- Use the tines of a fork to poke holes in the top crust for steam venting.
- Place the assembled pie in the refrigerator for 15 minutes.
- Preheat your oven to 350°F.
- Brush the top crust with milk and sprinkle generously with cinnamon and sugar.
- Bake on the middle rack for 60 minutes or until the crust turns a deep golden brown.
- Allow to cool for 20 minutes before slicing. Serve warm and enjoy!
Made with Roasted Hatch Chile (Frozen), grown by our family in the Hatch Valley for five generations.
