Instructions
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1Chop the butter into 1/4 inch cubes and keep cold in the refrigerator.
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2Using 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.
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3Mix in the shredded cheddar cheese until the mixture starts to form large clumps, about 20 seconds.
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4Divide the dough in half and press each half into a 4-inch disk. Place on a greased plate, cover, and refrigerate.
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6Filling
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7Combine the sliced apples, sugar, flour, Roasted Hatch Green Chile, cinnamon, butter, and chile juice in a large bowl and mix well.
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8Let the filling rest in the refrigerator for a minimum of 30 minutes.
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10Assembly
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11Roll 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.
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12Pour 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.
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13Use the tines of a fork to poke holes in the top crust for steam venting.
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14Place the assembled pie in the refrigerator for 15 minutes.
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15Preheat your oven to 350°F.
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16Brush the top crust with milk and sprinkle generously with cinnamon and sugar.
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17Bake on the middle rack for 60 minutes or until the crust turns a deep golden brown.
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18Allow to cool for 20 minutes before slicing. Serve warm and enjoy!
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 apple and Roasted Hatch Green Chile filling that strikes the most unexpected and delicious balance of sweet and heat.
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 — it's the perfect complement to 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. It's a little bold, a little unexpected, and completely New Mexico — just the way we like it.
