I bought a cherry chipotle pie once. My whole family likes spicy food, but we all agreed that cherry chipotle was not a good combo.
It was a smash hit with the Apple Day crowd; Mrs. Urquhart says it’s the best apple pie she’s ever had. The heat and earthy flavor of the chiles is a nice counter to the sweetness and pie spice of the apples.
I used Big Jim chiles and Honeycrisp apples; when I make it again, I might omit the two tbsp of liquid at the end – it was just a little too runny (that may have been due to the moisture content of the Honeycrisps; Granny Smiths may be a different story).
Thanks for posting the link, Ruken!
Sounds like I should try this out. Maybe not for Thanksgiving though.
I’m not sure where to get chiles here. In the SW people would have roasters set up along the road so you could pick up a bushel of fresh roasted chiles in the Fall. I don’t see that in Virginia. There are Mexicans everywhere; I must investigate their chile supply.
Ok, not being from NM, what is a Hatch ™ chile? Here in glorious flyover should I substitute, like, anaheim or poblano or just a can of the chopped “roasted green chiles” that Ortega sells? What’s close?
As somebody who adores the sweet and spicy combination in pepper jelly and in chocolate jalapeno cake, I think this recipe is right up my alley, and can’t wait to try it. I’ll report back.
Thanks for the link!
Sent my sister (the family cook) the recipe - said she’s thinking of trying it, but she’s not a fan of walnuts (they don’t agree with her). So she’s thinking of using pecans instead. Or maybe, to take it even further off the wall, BACON!
Update-- made it as close to the recipe as possible, but using a can of Ortega diced “fire roasted green chiles”, and I liked it a lot. The chile added some warmth but wasn’t overwhelming: I thought the spices-- sort of spicy in themselves-- married the two fruits pretty well. I’d make it again. The person who wasn’t keen on it said that she wasn’t a green chile fan, anyway.
This sounds interesting..
Some folks are just flawed.
I just made this. Had a devil of a time working out “cup” measurements rather than weight for some of the ingredients - how do you do cups and tablespoons of butter?! (That said, for making bread and cakes, using volumetric measures is preferable to weight.) Only complaint was that there wasn’t enough topping - I’d double the measure next time. Haven’t tried any yet, saving it to take to work. And my roomie didn’t want to try it because he doesn’t like cheese. 
:eek:
I don’t know where you’re based, but in the US, butter usually comes in sticks with tablespoon markings on the wrapper. Each 1/4 lb stick is 8 tablespoons, or 1/2 cup.
Hatch is just one of the major produces of New Mexico chilies. Anaheims are probably the closest easily available variety, and poblanos will also do in a pinch. You’ll have to roast them yourself – you definitely don’t want fresh green chili in a recipe like this. However, I’ve found most of those in normal grocery stores around the midwest and northeast are pretty bland. Other easily-found brands of canned green chilies like Ortega are even more bland but they’ll give you a bit of the flavor.
Hatch’s “mild” canned chilies are still pretty hot by the standards of the rest of the country. When looking for substitutes I’ve had the best result at farmer’s markets where someone can vouch for the heat of their poblanos.
Our butter is sold in 250g blocks, marked into 50g sections. I guess I should learn the conversion to save myself lots of head-scratching… Anyway I discovered 1/4 cup is 75g.
I just had the first slice of this for breakfast and… WOW. It is absolutely stunning. Amazing combination of flavours, really unusual, and the roast chilli really works. Only sadness is that I could do with the crust being more cheesy - the apple/chilli combo is so strong it drowns out the taste. Next time I’ll use a full cup of sharp cheddar rather than 1/2 cup. Amazing recipe!
Did anyone else end up making this recipe? I think it sounds really interesting. I’m tempted to try it myself.
I did, for Thanksgiving last year. It was a big hit.
I’ve made it twice now (once with canned chiles, once with fresh anaheims) and it was completely awesome both times. The cheddar in the crust is great. It’s all great.
Despite posting it here, I still haven’t tried the recipe. We’re nearing apple season here, so maybe I’ll experiment on my girlfriend.
DO IT! You’ll never bother with a standard apple pie again.
I’m probably going to have to stick with canned chiles for now, although I would prefer fresh. My dad was going to bring me chiles from NM (I think just the standard Hatch Green sort you can buy by the bushel all over the place come harvest time) but forgot them. There must be somewhere to buy good ones here.
Time was, it was unthinkable to have apple pie without a slice of cheddar. Heck, a slice of plain apple with a slice of cheddar is great.
Based on all the recommendations, I will make this pie.