Just yesterday, Mrs. Urquhart was reminiscing about this pie, which I made last year. Although she’s more partial to custard pies than ones made with fruit, she said it’s the best pie she’s ever had. If you’re even considering making it and like apples and/or green chiles, please do. I’m planning to make it again very soon, maybe as a surprise for the missus – shh! don’t tell her.
You might try this recipe for a savory cheesecake made with poblano chiles. I made this about a year ago and can vouch that it’s fantastic.
Now I can’t wait to try this apple pie recipe…
Thanks for the link to the cheesecake recipe – that looks awesome, and I’m looking forward to trying it.
I’m definitely making the pie today; Mrs. Urquhart isn’t having the best of weeks, and this pie will make everything all better. Pie has a way of doing that.
I’m planning on making this sometime this weekend. I was wondering exactly what I should do with the chilis. Should I just dice them before I put them in the mix, or should I puree them? Also, I’m assuming I should take out the veins and seeds first.
I used anaheims, and just roasted them, and then peeled/seeded/deveined and chopped into diced chunks.
Since reading this thread after its resurrection, I’ve made this pie twice, with freshly roasted Hatch chiles - the first time following the NYT recipe. I have to say, I thought the cheddar didn’t add anything to the crust, but I may have handled it too much because it ended up fairly chewy/bready. I also added back only the recommended 2tbsp of syrup, and I thought the pie was too dry. The walnut topping was just so-so and ended up very crumbly.
So, I remade it as a standard two-crust pie with Pillsbury premade crust and added back all of the juice rather than just 2tbsp. I also upped the amount of Hatch chiles. That one turned out quite well, so I think I’ll try again with homemade vodka crust - I’m thinking of using some black pepper vodka to see what that does. Covering the top of the pie and adding back all the syrup really helped IMHO.
I roasted the peppers, pulled off the skins, then stripped out the membranes and seeds and cut them into ~1 cm pieces. The ones I have are pretty mild, but noticeable in the final product.
It’s been almost a year but I finally made it! It was good. I’m not amazed, but it works.
I added two cans of chiles, one hot and one mild. This came out to be ~2x what the recipe calls for. I might drop back to just one can of hot chiles. I also missed the part about draining the filling and I put all the juice in, but the pie isn’t soupy. It’s a little sweet for my taste, but I usually use only 30% of the sugar called for in most pie recipes and did not reduce for this one. I will probably use less sugar next time.
I do like the crust and think it would probably go well with other dishes. It was thicker than I usually use. I probably could have rolled it a bit thinner and had a bigger rim around the edge, but the cheese already got lost in some bites and I liked the texture. Might add more cheese next time.