Chile Time!

For those of you who don’t subscribe to our monthly e-letter, here’s a recipe from our July issue for Green Chile Apple Pie.

Prepare your favorite recipe of pastry dough, enough for 2 crusts or Mrs. Smith’s makes a decent frozen option, if you’re short on time.

2/3 cup Cannon’s Plain Green Chile, drained
6 to 8 medium size Granny Smith apples, peeled and quartered, cored and cut in ½” thick slices
3/4 cup sugar
2 tablespoons flour
1 tsp. nutmeg
1 tsp. cinnamon
2 tablespoons butter
Toss apples with sugar, flour, nutmeg, cinnamon and chiles. Set aside. Heat oven to 425ºF.

Roll out ½ pastry dough and gently fit into pie plate; trim edges, leaving a 1” overhang. Spoon filling into lined plate. Dot with butter. Roll out remaining dough. Moisten edges of bottom crust with water. Place together to seal; flute or crimp edge. Brush top crust with a mixture of egg and water.

Bake 40 to 50 minutes or until apples are tender and crust is golden brown. (If crust browns too much near end of baking time, cover loosely with foil. )

Tags: apple pie,green chile apple pie,green chile, Cannons Sweet Hots