Wednesday, August 20, 2008
Pie and chiles, you say? A la mode, you say?
This basic apple pie gets its twist from roasted hatch chile. The roasting mellows out the chile, and adds a mild spicy background that adds another layer to the traditional spice combo in the pie. Perfect with a scoop of vanilla ice cream to cool down the heat.
Hatch Chile Apple Pie
Adapted from Central Market's Hatch Chile Apple Cobbler
your favorite double pie crust recipe
1 hatch chile
5 or 6 granny smith or golden delicious apples, peeled and sliced to your preference
2/3 cup packed brown sugar
1 teaspoon cider vinegar
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon nutmeg
2 tbs cornstarch
1 egg, beaten
Make your pie crust dough. Preheat oven to 375 degrees.
Broil chile for a few minutes on each side, till skin is charred and blistered. Remove from oven and cover with foil while you prep everything else. When you're good and ready, peel the skin, discard seeds, and chop up the remaining chile.
Combine the apples, brown sugar, cornstarch, chile, cider vinegar, and spices in a bowl. Mix well.
Roll out your pie crust and put it in the pan. Pour in the apple mixture. If you're OCD, proceed to lattice your pie. If not, make a normal double-crusted pie. Paint the top with beaten egg and sprinkle with sugar to make pretty.
Bake for 45 to 50 minutes or until the filling looks brown, bubbly, and delicious.