ST. CHARLES, MO (KTVI) – It’s National Apple Pie Day and Tim Ezell is celebrating with Carol Hurst from Olde Town Spice Shoppe. She has a different approach to the classic American dessert.
New Mexican Apple Pie with Green Chiles
-From The Olde Town Spice Shoppe
Whoever said apple pie and chilies don’t go together probably was against the pairing of peanut butter and chocolate. The sweetness and the mild heat pair well together in this American favorite.
Crust
1 bottom pie crust for 9” pan
1/2 cup sharp cheddar cheese, shredded
Filling
6 large Honeycrisp apples, peeled/cored/thinly sliced (or Granny Smith)
1/2 cup lemon juice
1/2 cup green chiles, diced (or 1 small can)
1/2 cup white sugar
1/4 cup brown sugar
1/4 cup cornstarch
1/2 cup pine nuts
1/4 tsp salt
1/2 tsp Vietnamese cinnamon
1/4 tsp nutmeg, ground
1/2 tsp allspice, ground
Topping
4 tbl butter, melted
1/2 cup walnuts, chopped
1/3 cup flour
1/3 cup brown sugar
Preheat oven to 425 degrees. Roll out pie crust in to pie tin and scatter shredded cheese over the crust.
To prepare the filling, in a large bowl toss the apple slices with the lemon juice and chiles.
Then mix together the sugars, cornstarch, salt, pine nuts, and spices. Pour over the apples and mix all together. Pour apple mixture in to cheesy pie crust. (If making the pie crust from scratch, you can mix the cheese in with the crust mixture before rolling out.)
Stir together the topping ingredients and sprinkle evenly over the prepared pie.
Place the pie in the heated oven for 10 minutes, then lower the temperature to 325 and bake for approximately 40 minutes more. Apples should be firm but cooked through. Cool for 3-4 hours before cutting.
