Hatch Chile Apple Pie

The following recipe and photography were provided by our partner, Melissa’s Produce.

Sweet and spicy, this dessert is a true flavor experience from the first bite to the last. With fresh New Mexico Hatch Chiles baked baked into the crust and filling, each slice of this apple pie is packed with an unexpected crave-worthy kick!

Hatch Chile Apple Pie

Servings: 8-10

Ingredients

For the Crust

2/3 cup all purpose flour
3/4 cup grated sharp cheddar cheese
1 tsp. Melissa’s red Hatch Chile Powder
1 pinch kosher salt
6 Tbsp. cold unsalted butter, cubed
1 Melissa’s New Mexico Hatch Chile, roasted, seeded, peeled and chopped
1 egg yolk
Splash of water

For the Filling

3 Granny Smith apples, cored, peeled and sliced
1 Melissa’s New Mexico Hatch Chile Pepper, roasted, seeded, peeled and chopped
1/2 seedless lemon, juiced
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 tsp. ground cinnamon
1/8 tsp. nutmeg, ground
1/4 cup cornstarch

Instructions

In a food processor, pulse together the flour, cheese, hatch powder and salt. Add the butter and roasted hatch chile and process until it comes together into a dough ball. Form into a disk, wrap in plastic and refrigerate for 30 minutes.
Preheat the oven to 425ºF.
Remove the dough from the refrigerator and roll out into a 1/4-inch thick round. Press into a pie pan and trim the edge and reserve for the lattice. Place a piece of parchment paper over the dough and top with pie weights.
Place in the oven and bake for 16-18 minutes or until golden brown. Remove from the oven.
Whisk together the egg yolk and the water and brush all over the crust. Place back into the oven and bake for 2-3 minutes or until it is set.
In a saucepan, add the apples, hatch chile, lemon juice, melted butter, sugars, cinnamon, nutmeg and cornstarch. Bring to a hard simmer and cook, stirring constantly, for 3-5 minutes or until liquid has thickened. Let cool.
Reduce the oven heat to 375ºF.
With a slotted spoon, add the apple mixture into the pie crust.
Form the extra pie crust dough into a ball and roll out into a square. Cut into strips. Weave the dough strips onto the top of the pie to form a lattice cover. Brush the lattice with the egg mixture.
Place the pie into the oven and bake for 15-20 minutes or until the lattice is golden brown.

Hatch Chile Apple Pie

By Heinen's Grocery Store

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

Hatch Chile Apple Pie