Traditional recipes

Green Chile Apple Pie Recipe

Green Chile Apple Pie Recipe

Ingredients

  • pie dough for 1 double-crust pie (9-inch) or make it from scratch
  • 8 medium apple, peeled and sliced
  • 1/2 a cup of green chiles (deseeded)
  • 3/4 Cups of sugar
  • juice of 1 lime
  • 1/2 Cup cheddar cheese, grated
  • 2 Tablespoons cornstarch
  • pinch of salt
  • 1/2 Teaspoon nutmeg
  • 1/4 Teaspoon all-spice
  • 1/4 Teaspoon cinnamon
  • 1 egg

Directions

Preheat oven to 400°F.

Roll the pie dough into a large circle and line your 9-inch pie plate with this dough. Roll the second piece of dough into a large circle and cut into 1-inch strips — set aside. This will be used to lattice the top of the pie. Make sure you keep the dough refrigerated until you're ready to assemble otherwise it will get too mushy.

In a large bowl combine the apples, chiles, lemon juice, sugars, salt, cornstarch and cinnamon, making sure to coat evenly.

Get your dough-lined pan out of the refrigerator and grate the cheddar cheese onto the crust. Pour your apple mixture into the crust.

Make a lattice top over the pie and trim the remaining strips. Then crimp the edges.

Mix an egg yolk with some water, and brush the surface of the pie with a wash.

Cover the edges of the pie with foil so it doesn't burn.

Bake for 25 minutes at 425°F then remove the foil.

Nutritional Facts

Servings8

Calories Per Serving296

Folate equivalent (total)99µg25%

Riboflavin (B2)0.2mg11.7%


Ingredients

  • 4 tablespoons butter, divided
  • 5 pounds Granny Smith apples, peeled, cored and sliced
  • 1-1/2 cups sugar, plus 2 tablespoons
  • Zest of 1 medium lemon
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • Pinch of salt
  • 1 cup Cookwell & Co. Two-Step Green Chile Stew Mix
  • 2 tablespoons cornstarch blended with 1/3 cup cold water
  • 4 ready-made pie crust pastries
  • Whipped cream flavored with cinnamon

Directions

Preheat oven to 350 degrees. Spray a 9- x 13-inch baking dish with non-stick spray set aside.

Melt two tablespoons of the butter in a 4-quart saucepan over medium-high heat. When butter has melted, add the apples, sugar, lemon zest, cinnamon, nutmeg, and salt. Stir to blend well and cook, stirring often, until apples are somewhat tender, about 8 minutes. Add the Texas Two-Step Green Chile Stew Mix, stir well, and add the cornstarch mixture. Bring to a boil cook just until thickened. Remove from heat and set aside.

Lay 2 of the pie pastries in the bottom of the prepared baking dish, overlapping slightly. Pour the apples over the pastry and cut remaining butter into small pieces scatter them over the apples. Place the other two pastries over the apples, overlapping them. Crimp the edges of the pastry all around the edge of the dish. Cut vent holes in the pastry. Scatter the 2 tablespoons of sugar over the top and bake in preheated oven for 45-55 minutes, or until crust is golden brown and filling is bubbly. Serve with the cinnamon whipped cream, Enjoy the treat.


Ingredients

  • 4 tablespoons butter, divided
  • 5 pounds Granny Smith apples, peeled, cored and sliced
  • 1-1/2 cups sugar, plus 2 tablespoons
  • Zest of 1 medium lemon
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • Pinch of salt
  • 1 cup Cookwell & Co. Two-Step Green Chile Stew Mix
  • 2 tablespoons cornstarch blended with 1/3 cup cold water
  • 4 ready-made pie crust pastries
  • Whipped cream flavored with cinnamon

Directions

Preheat oven to 350 degrees. Spray a 9- x 13-inch baking dish with non-stick spray set aside.

Melt two tablespoons of the butter in a 4-quart saucepan over medium-high heat. When butter has melted, add the apples, sugar, lemon zest, cinnamon, nutmeg, and salt. Stir to blend well and cook, stirring often, until apples are somewhat tender, about 8 minutes. Add the Texas Two-Step Green Chile Stew Mix, stir well, and add the cornstarch mixture. Bring to a boil cook just until thickened. Remove from heat and set aside.

Lay 2 of the pie pastries in the bottom of the prepared baking dish, overlapping slightly. Pour the apples over the pastry and cut remaining butter into small pieces scatter them over the apples. Place the other two pastries over the apples, overlapping them. Crimp the edges of the pastry all around the edge of the dish. Cut vent holes in the pastry. Scatter the 2 tablespoons of sugar over the top and bake in preheated oven for 45-55 minutes, or until crust is golden brown and filling is bubbly. Serve with the cinnamon whipped cream, Enjoy the treat.


Ingredients

  • 4 tablespoons butter, divided
  • 5 pounds Granny Smith apples, peeled, cored and sliced
  • 1-1/2 cups sugar, plus 2 tablespoons
  • Zest of 1 medium lemon
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • Pinch of salt
  • 1 cup Cookwell & Co. Two-Step Green Chile Stew Mix
  • 2 tablespoons cornstarch blended with 1/3 cup cold water
  • 4 ready-made pie crust pastries
  • Whipped cream flavored with cinnamon

Directions

Preheat oven to 350 degrees. Spray a 9- x 13-inch baking dish with non-stick spray set aside.

Melt two tablespoons of the butter in a 4-quart saucepan over medium-high heat. When butter has melted, add the apples, sugar, lemon zest, cinnamon, nutmeg, and salt. Stir to blend well and cook, stirring often, until apples are somewhat tender, about 8 minutes. Add the Texas Two-Step Green Chile Stew Mix, stir well, and add the cornstarch mixture. Bring to a boil cook just until thickened. Remove from heat and set aside.

Lay 2 of the pie pastries in the bottom of the prepared baking dish, overlapping slightly. Pour the apples over the pastry and cut remaining butter into small pieces scatter them over the apples. Place the other two pastries over the apples, overlapping them. Crimp the edges of the pastry all around the edge of the dish. Cut vent holes in the pastry. Scatter the 2 tablespoons of sugar over the top and bake in preheated oven for 45-55 minutes, or until crust is golden brown and filling is bubbly. Serve with the cinnamon whipped cream, Enjoy the treat.


Ingredients

  • 4 tablespoons butter, divided
  • 5 pounds Granny Smith apples, peeled, cored and sliced
  • 1-1/2 cups sugar, plus 2 tablespoons
  • Zest of 1 medium lemon
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • Pinch of salt
  • 1 cup Cookwell & Co. Two-Step Green Chile Stew Mix
  • 2 tablespoons cornstarch blended with 1/3 cup cold water
  • 4 ready-made pie crust pastries
  • Whipped cream flavored with cinnamon

Directions

Preheat oven to 350 degrees. Spray a 9- x 13-inch baking dish with non-stick spray set aside.

Melt two tablespoons of the butter in a 4-quart saucepan over medium-high heat. When butter has melted, add the apples, sugar, lemon zest, cinnamon, nutmeg, and salt. Stir to blend well and cook, stirring often, until apples are somewhat tender, about 8 minutes. Add the Texas Two-Step Green Chile Stew Mix, stir well, and add the cornstarch mixture. Bring to a boil cook just until thickened. Remove from heat and set aside.

Lay 2 of the pie pastries in the bottom of the prepared baking dish, overlapping slightly. Pour the apples over the pastry and cut remaining butter into small pieces scatter them over the apples. Place the other two pastries over the apples, overlapping them. Crimp the edges of the pastry all around the edge of the dish. Cut vent holes in the pastry. Scatter the 2 tablespoons of sugar over the top and bake in preheated oven for 45-55 minutes, or until crust is golden brown and filling is bubbly. Serve with the cinnamon whipped cream, Enjoy the treat.


Ingredients

  • 4 tablespoons butter, divided
  • 5 pounds Granny Smith apples, peeled, cored and sliced
  • 1-1/2 cups sugar, plus 2 tablespoons
  • Zest of 1 medium lemon
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • Pinch of salt
  • 1 cup Cookwell & Co. Two-Step Green Chile Stew Mix
  • 2 tablespoons cornstarch blended with 1/3 cup cold water
  • 4 ready-made pie crust pastries
  • Whipped cream flavored with cinnamon

Directions

Preheat oven to 350 degrees. Spray a 9- x 13-inch baking dish with non-stick spray set aside.

Melt two tablespoons of the butter in a 4-quart saucepan over medium-high heat. When butter has melted, add the apples, sugar, lemon zest, cinnamon, nutmeg, and salt. Stir to blend well and cook, stirring often, until apples are somewhat tender, about 8 minutes. Add the Texas Two-Step Green Chile Stew Mix, stir well, and add the cornstarch mixture. Bring to a boil cook just until thickened. Remove from heat and set aside.

Lay 2 of the pie pastries in the bottom of the prepared baking dish, overlapping slightly. Pour the apples over the pastry and cut remaining butter into small pieces scatter them over the apples. Place the other two pastries over the apples, overlapping them. Crimp the edges of the pastry all around the edge of the dish. Cut vent holes in the pastry. Scatter the 2 tablespoons of sugar over the top and bake in preheated oven for 45-55 minutes, or until crust is golden brown and filling is bubbly. Serve with the cinnamon whipped cream, Enjoy the treat.


Ingredients

  • 4 tablespoons butter, divided
  • 5 pounds Granny Smith apples, peeled, cored and sliced
  • 1-1/2 cups sugar, plus 2 tablespoons
  • Zest of 1 medium lemon
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • Pinch of salt
  • 1 cup Cookwell & Co. Two-Step Green Chile Stew Mix
  • 2 tablespoons cornstarch blended with 1/3 cup cold water
  • 4 ready-made pie crust pastries
  • Whipped cream flavored with cinnamon

Directions

Preheat oven to 350 degrees. Spray a 9- x 13-inch baking dish with non-stick spray set aside.

Melt two tablespoons of the butter in a 4-quart saucepan over medium-high heat. When butter has melted, add the apples, sugar, lemon zest, cinnamon, nutmeg, and salt. Stir to blend well and cook, stirring often, until apples are somewhat tender, about 8 minutes. Add the Texas Two-Step Green Chile Stew Mix, stir well, and add the cornstarch mixture. Bring to a boil cook just until thickened. Remove from heat and set aside.

Lay 2 of the pie pastries in the bottom of the prepared baking dish, overlapping slightly. Pour the apples over the pastry and cut remaining butter into small pieces scatter them over the apples. Place the other two pastries over the apples, overlapping them. Crimp the edges of the pastry all around the edge of the dish. Cut vent holes in the pastry. Scatter the 2 tablespoons of sugar over the top and bake in preheated oven for 45-55 minutes, or until crust is golden brown and filling is bubbly. Serve with the cinnamon whipped cream, Enjoy the treat.


Ingredients

  • 4 tablespoons butter, divided
  • 5 pounds Granny Smith apples, peeled, cored and sliced
  • 1-1/2 cups sugar, plus 2 tablespoons
  • Zest of 1 medium lemon
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • Pinch of salt
  • 1 cup Cookwell & Co. Two-Step Green Chile Stew Mix
  • 2 tablespoons cornstarch blended with 1/3 cup cold water
  • 4 ready-made pie crust pastries
  • Whipped cream flavored with cinnamon

Directions

Preheat oven to 350 degrees. Spray a 9- x 13-inch baking dish with non-stick spray set aside.

Melt two tablespoons of the butter in a 4-quart saucepan over medium-high heat. When butter has melted, add the apples, sugar, lemon zest, cinnamon, nutmeg, and salt. Stir to blend well and cook, stirring often, until apples are somewhat tender, about 8 minutes. Add the Texas Two-Step Green Chile Stew Mix, stir well, and add the cornstarch mixture. Bring to a boil cook just until thickened. Remove from heat and set aside.

Lay 2 of the pie pastries in the bottom of the prepared baking dish, overlapping slightly. Pour the apples over the pastry and cut remaining butter into small pieces scatter them over the apples. Place the other two pastries over the apples, overlapping them. Crimp the edges of the pastry all around the edge of the dish. Cut vent holes in the pastry. Scatter the 2 tablespoons of sugar over the top and bake in preheated oven for 45-55 minutes, or until crust is golden brown and filling is bubbly. Serve with the cinnamon whipped cream, Enjoy the treat.


Ingredients

  • 4 tablespoons butter, divided
  • 5 pounds Granny Smith apples, peeled, cored and sliced
  • 1-1/2 cups sugar, plus 2 tablespoons
  • Zest of 1 medium lemon
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • Pinch of salt
  • 1 cup Cookwell & Co. Two-Step Green Chile Stew Mix
  • 2 tablespoons cornstarch blended with 1/3 cup cold water
  • 4 ready-made pie crust pastries
  • Whipped cream flavored with cinnamon

Directions

Preheat oven to 350 degrees. Spray a 9- x 13-inch baking dish with non-stick spray set aside.

Melt two tablespoons of the butter in a 4-quart saucepan over medium-high heat. When butter has melted, add the apples, sugar, lemon zest, cinnamon, nutmeg, and salt. Stir to blend well and cook, stirring often, until apples are somewhat tender, about 8 minutes. Add the Texas Two-Step Green Chile Stew Mix, stir well, and add the cornstarch mixture. Bring to a boil cook just until thickened. Remove from heat and set aside.

Lay 2 of the pie pastries in the bottom of the prepared baking dish, overlapping slightly. Pour the apples over the pastry and cut remaining butter into small pieces scatter them over the apples. Place the other two pastries over the apples, overlapping them. Crimp the edges of the pastry all around the edge of the dish. Cut vent holes in the pastry. Scatter the 2 tablespoons of sugar over the top and bake in preheated oven for 45-55 minutes, or until crust is golden brown and filling is bubbly. Serve with the cinnamon whipped cream, Enjoy the treat.


Ingredients

  • 4 tablespoons butter, divided
  • 5 pounds Granny Smith apples, peeled, cored and sliced
  • 1-1/2 cups sugar, plus 2 tablespoons
  • Zest of 1 medium lemon
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • Pinch of salt
  • 1 cup Cookwell & Co. Two-Step Green Chile Stew Mix
  • 2 tablespoons cornstarch blended with 1/3 cup cold water
  • 4 ready-made pie crust pastries
  • Whipped cream flavored with cinnamon

Directions

Preheat oven to 350 degrees. Spray a 9- x 13-inch baking dish with non-stick spray set aside.

Melt two tablespoons of the butter in a 4-quart saucepan over medium-high heat. When butter has melted, add the apples, sugar, lemon zest, cinnamon, nutmeg, and salt. Stir to blend well and cook, stirring often, until apples are somewhat tender, about 8 minutes. Add the Texas Two-Step Green Chile Stew Mix, stir well, and add the cornstarch mixture. Bring to a boil cook just until thickened. Remove from heat and set aside.

Lay 2 of the pie pastries in the bottom of the prepared baking dish, overlapping slightly. Pour the apples over the pastry and cut remaining butter into small pieces scatter them over the apples. Place the other two pastries over the apples, overlapping them. Crimp the edges of the pastry all around the edge of the dish. Cut vent holes in the pastry. Scatter the 2 tablespoons of sugar over the top and bake in preheated oven for 45-55 minutes, or until crust is golden brown and filling is bubbly. Serve with the cinnamon whipped cream, Enjoy the treat.


Ingredients

  • 4 tablespoons butter, divided
  • 5 pounds Granny Smith apples, peeled, cored and sliced
  • 1-1/2 cups sugar, plus 2 tablespoons
  • Zest of 1 medium lemon
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • Pinch of salt
  • 1 cup Cookwell & Co. Two-Step Green Chile Stew Mix
  • 2 tablespoons cornstarch blended with 1/3 cup cold water
  • 4 ready-made pie crust pastries
  • Whipped cream flavored with cinnamon

Directions

Preheat oven to 350 degrees. Spray a 9- x 13-inch baking dish with non-stick spray set aside.

Melt two tablespoons of the butter in a 4-quart saucepan over medium-high heat. When butter has melted, add the apples, sugar, lemon zest, cinnamon, nutmeg, and salt. Stir to blend well and cook, stirring often, until apples are somewhat tender, about 8 minutes. Add the Texas Two-Step Green Chile Stew Mix, stir well, and add the cornstarch mixture. Bring to a boil cook just until thickened. Remove from heat and set aside.

Lay 2 of the pie pastries in the bottom of the prepared baking dish, overlapping slightly. Pour the apples over the pastry and cut remaining butter into small pieces scatter them over the apples. Place the other two pastries over the apples, overlapping them. Crimp the edges of the pastry all around the edge of the dish. Cut vent holes in the pastry. Scatter the 2 tablespoons of sugar over the top and bake in preheated oven for 45-55 minutes, or until crust is golden brown and filling is bubbly. Serve with the cinnamon whipped cream, Enjoy the treat.


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