Apple Green-Chile Pie With Cheddar Crust Recipe (2024)

This was absolutely fabulous! Made with authentic Hatch New Mexico chiles, the flavors are subtle and warm. My friends--native New Mexicans--raved about it.

This is by far the best pie I have ever made. I made it for a friend's birthday, and heard a lot of reactions about the description of flavors. After everyone had tried it though, they would not stop raving. It was very easy and less time consuming than others I have made. The best part of the pie was the fact that it wasn't overly sweet. I used canned diced Hatch chilies as Hatch season is over by now, and made only one change, using pecans instead of walnuts for the crumble.

I made this with Granny Smith apples as directed and it is delicious - be mindful that when the recipe says only add 2 tablespoons of the liquid into the pie - THAT IS ALL. Any more and it would have been too much liquid. I used canned mild hatch chili and the flavor was still great, warm and delicious. I would double or triple the streusel topping though...

I live in New Mexico and I made this for Thanksgiving. It was a hit! I used medium chiles but next time, I'll use more (1 cup). To make it more New Mexican, I used pinyons (pine nuts) instead of walnuts. Yum!

I served this pie in celebration of pi day, and everyone said it was the best pie they'd ever had! I used oats instead of nuts in the crumble, and I served it with fresh whipped cream. There was lots of liquid left over from the filling, so we had lots to drizzle.

Even though it reads fantastic, sometimes there's just too much going on in a recipe - cheezy crust, nutty crumble ... Used 1/2 c packed brown sugar for apples with the spices & chile and flour i/o cornstarch. I'd prefer the delicious filling (with all the juices) between a double regular crust. A slice of cheese melted on top for those who indulge.

Great pie! I made it and used more water in the crust, but it came out very well. Made sure that apples were cooked (toothpick test) before I took it out. Couldn't use nuts in the crumble but could use some almond flour with reg flour, butter and cinnamon and it came out well. I put it on my regular list. Wonderful flavor.

The smell and the crust were delicious!!! But it came out with too much liquid in the pan. And it was too sweet. Will def try again with only one tablespoon of juice and 1/2 the sugar.

I’m a New Mexico native and have been making this pie for years, and everyone has loved it! I will say that it ALWAYS takes me longer than 40 minutes at 375° to bake this pie. At 40 minutes, the center of the crust isn’t fully baked and the filling won’t solidify. Maybe it’s my oven, but just a tip for others — plan on baking for even 20 minutes longer; tent with foil at ~35 minutes at 375°.

I wish that the amount of cheddar had been put in grams - I think I put too much in and the crust was very hard to work with (and I’m no stranger to pie crusts). I also didn’t have allspice, so I used a combo of more cinnamon and some cardamom. This pie still got rave reviews from my guests though! I’ll definitely make again.

I have made this recipe more times than I can count. It is so good. The only thing I would correct is the baking time. The apples in the filling came out still crisp after 40 minutes of baking. I think it's better if you cook the apples, sugar, and spices for about 10 minutes on the stove before adding the green chiles and other ingredients and baking. Or bake the pie for 60 minutes or more so the apples become softer.

Living in Denver, I have access to Hatch green chiles - the most wonderful time of the year. I made this pie true to the recipe (used 4 granny smith & 1 honey crisp apple) and it was met with raves. I used about 6 Tbsp of water for the crust since it's so dry here and it turned out perfectly.

I have a bag or red roasted Hatch chilis - can I substitute those instead or will it overtly affect the intended flavor?

Oh wow, I worked at Chile Pies and Ice Cream in San Francisco for 2 years (now closed, but the Guerneville location is still open). I can't tell you how many of these I made! I was pleasantly surprised to find this recipe on NYT cooking as I was randomly scrolling. This pie is unique and delicious. Make it for your guests, they'll probably never have had a green chile apple pie! Definitely make sure your chiles are Hatch green chiles. xox, a baker from SF

Holy mole, this is good! I used a generous amount of the chiles, and left the seeds in, which gave a nice hint of heat. Also I used hazelnuts in the streusel, instead of walnuts. Will DEFINITELY be making this again, probably thanksgiving. Ordered a big box of hatch chiles when they were ripe, charred them on the grill, and put them in freezer bags. This was a great use for them!

This was okay but my bottom crust is not cooked all the way through. It’s super liquid-y despite following that exactly. My issue, I think, is that I was too literal with the instructions for the apple slicing so they were way too big of slices! We’ll still eat it, but I wouldn’t rush to make it again! Oh and we used poblano peppers from our garden.

Used 8 tbs h2o. We’ll see.

This pie is extraordinary! I took some shortcuts with frozen pie crust (cheddar cheese blanketed under the apples), and drained, canned Hatch chilis from Whole Foods. Used slightly unripe honeycrisp apples from my tree, which were fairly tart and crisp. The result was a spicy, sweet, sour, smoky taste that blew me away. I would eat this for breakfast, lunch, dinner, or dessert.

I followed this recipe exactly with Granny Smith apples. My pie looked golden brown when I took it out of the oven but when I removed a slice after cooling for several hours, the pie was flooded in its own juices! I did some research and the suggestions said to blind bake the crust and to cook the apples a bit before adding to the pie pan. Seems to have worked for others so I’m not sure what I did differently.