I said I’d bring pie to Thanksgiving dinner. This one might get me banned. Nonetheless, I am intrigued. Has anyone tasted this monstrosity/delicacy?
I haven’t had one as fancied-up as that one (no cheese or streusel) but I’ve had apple-chili pie before and it’s pretty damned good. It’s just regular apple pie with a bit of kick to it, like prepping the apple with red pepper flakes instead of cinnamon. Those who don’t like spicy food won’t like it but those who do will love it.
I’d advise you bring an alternative pie just in case.
I am intrigued and subscribing to the newsletter. Perhaps I will try this one. . .
Yum! That recipe just got printed out. I won’t make it for Thanksgiving, but I might for Christmas.
I’m open-minded enough to give that a try, if someone else made it, but until then, I just can’t see how the flavors would go together at all well.
Really? It sounds amazing to me. Apple pie and cheddar is a classic combination, the walnut streusel will add texture, and the mild green chili adds great flavor and a touch of heat.
It may be just a touch too rich and sweet, but the flavor combinations sound amazing.
That sounds really good!
If you like that, then Thanksgiving Cake Meal might tempt.
Really? This is the first I’ve heard of it.
Apples and walnuts are a classic combination, as is peppers and cheddar, but I don’t think I’ve ever had anything that crossed those.
I live 5 miles from the largest apple-producing town in California, and every restaurant offers your apple pie with the option of a slice of sharp cheddar on top. More people order it that way than ala mode.
Pick any two of those ingredients and they naturally go together (well, maybe not apples and chilis). Considering that is the pie bakery’s signature pie and they are very successful, it probably tastes delicious.
Why mild green chile? It’ll have no bite to it at all, even more so if you have to drain a can instead of getting it fresh or frozen.
Can you use roasted poblanos in place of Hatch chiles?
Green chile has a tremendous ammount of flavor, which is what they are going for in this recipe. A small ammount of heat can add to the bite, but too much just doesn’t work in a dessert. Have you ever tried green chile jam that you see at fairs all the time? It sucks.
I grew up in New Mexico. I eat green chile on everything, including having tried the jam. I rather like it.
I decided to make this my contribution to our annual Apple Day with friends, in which we all share apple-related foods and beverages. Mine just came out of the oven; smells and looks outstanding, and will report back on the most important aspect later – can’t wait!
(If you’re following the recipe from the linked page, don’t forget the cornstarch – it’s kind of hidden underneath the photo and I nearly missed it.)
I think if you’re adding heat to an apple pie, you’re better off going with a cinnamon flavored heat rather than a chile flavored one.
I will be using this recipe for Thanksgiving and will report my findings promptly thereafter.
I posted this to Facebook and immediately a couple of my friends expressed interest in making it. One of them is a professional pastry chef. I hope this works out for me in some way.
I don’t see why not. I find them to have a bit less flavor, but the color would be intense.