New Mexico Apple Pie
Delight your taste buds with the bold fusion of flavors in this New Mexico Apple Pie—a one-of-a-kind twist on the classic dessert. This recipe combines the tart sweetness of Granny Smith apples with the smoky heat of Hatch green chiles for a truly Southwestern-inspired treat. Infused with warm spices like cinnamon and nutmeg and brightened with a touch of fresh lime juice, the filling is baked to perfection beneath a flaky, golden pie crust. The subtle kick from the roasted green chiles adds a surprising depth, making this pie a conversation starter for any gathering. Whether served warm with a scoop of creamy vanilla ice cream or enjoyed on its own, this apple pie is a must-try for adventurous dessert lovers seeking a uniquely regional twist.
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Recipe Information
Ingredients
- 6 medium Granny Smith apples
- 3 large Hatch green chiles (roasted, peeled, and diced)
- 0.75 cup Sugar
- 0.25 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 2 tablespoons All-purpose flour
- 1 tablespoon Fresh lime juice
- 2 9-inch rounds Pie crust (store-bought or homemade)
- 1 large Egg
- 1 tablespoon Water
- 1 tablespoon Butter
Instructions
Preheat your oven to 375°F (190°C).
Peel, core, and thinly slice the Granny Smith apples. Place the slices in a large mixing bowl.
Add the diced Hatch green chiles, sugar, brown sugar, ground cinnamon, ground nutmeg, all-purpose flour, and lime juice to the bowl. Toss everything together until the apples are well-coated in the mixture.
Prepare a 9-inch pie dish by lining it with one round of the pie crust, pressing it gently into the bottom and sides.
Fill the crust with the apple and green chile mixture, spreading it out evenly. Dot the filling with small pieces of butter.
Place the second pie crust over the filling. Trim any excess crust and crimp the edges together to seal. Use a sharp knife to cut small slits in the top crust to allow steam to escape.
In a small bowl, whisk the egg and water together to make an egg wash. Brush the mixture over the top crust to give it a golden finish during baking.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50-55 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool for at least 1 hour before slicing. This cooling time allows the filling to set.
Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 254 mg | 11% | |
| Total Carbohydrate | 78.5 g | 29% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 45.7 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 276 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
