Johnny Appleseed would never of dreamed of this combo! But all the restaurants in New Mexico have it right.Green apple (Granny Smith) and green chiles make the perfect sweet-hot,all-american desert.Topped with ice cream.
For the filling and crust
- 2 tablespoons butter
- 6 granny smith large apples, peeled, cored and cubed
- 4 chilies, jalapeno, hatch or 4 poblano chiles, chopped fine
- 1⁄2 cup brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon cider vinegar
- 2 tablespoons Grand Marnier or 2 tablespoons cherry juice
- 1 prepared frozen pie crust
For the Crumble topping
- 1 cup flour
- 1⁄2 cup granulated sugar
- 1⁄4 cup brown sugar
- 1 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1⁄8 ground cayenne pepper
- 6 tablespoons chilled butter, cut into small pieces
- Make the filling: In a large saucepan over medium heat,melt the butter.Add apples and toss to coat.Stir in 1/2-1 cup water,chiles,brown sugar,cinnamon,vinegar and Gran Marnier.Bring to a boil,reduce heat to low and simmer for 1 hour.Remove from heat and set aside.The filling can be prepared 4 days in advance.
- Preheat oven to 400.Thaw pie crust and fill with pie weights.Bake pie shell for 20 minutes.
- Meanwhile,make the crimble topping:Pulse all ingredients in a food processor,about 15 seconds until crumbly.Set aside.
- Remove pie crust from oven,discard weights,and fill with prepared apple filling.Cover the filling with the crumble topping.Bake for 30 minutes until golden brown.
- This is excellent with ice cream on top!
Thanks AuntSana. It WAS a lot of work I thought too but soooooo worth it! Our new favourite dessert. I added frozen orange juice concentrate instead of grandmarnier, and lime ju. instead of vinegar second time I made this. The amt. of water scared me but it worked out and just a bit cooked over. I used jalapeno chilies. Moontan Master this is the BEST green chili apple pie recipe ever!
Made this for Thanksgiving dinner with much trepidation but it is wonderful. No poblano at our Hispanic grocery so used passillas (I think). Topping needed more butter to make it more like a streusal to stick to the apples & chiles. Quantity of water seems too much as it would have disolved the pie crust if added. Will use less in the future or boil it down to a more syrupy consistancy & add to the filling.
This is one of those dishes I wish I could give more stars to! Sweet and savory and a little work, but definitely worth it! In fact, I would love to use this as a side dish without the crust and topping! I used poblanos and maraschino cherry juice as I didn't have any Grand Marnier. I had only a few cherries left in the jar, so threw them in with the apples and chiles while cooking. OMG..... A new taste treat! The only negative thing about the pie, was I thought there was too much crumble topping. Think it could be cut waaay back, but it wasn't enough to cause the loss of a star! Thnx for sharing this great recipe, Moontan Master. Made for My-3-Chefs 2009.