Ingredients: |
Ingredients: Crust:
2 ½ cups all-purpose flour, plus more for rolling
1 teaspoon salt
1 tablespoon sugar
¾ cup (1 1½ sticks) cold unsalted butter, cut up into pieces
1 ½ cups shredded sharp cheddar cheese
¼ cup of roasted HATCH Green Chile, diced and drained pat all moisture out with a paper towel
¼ to ½ cup ice water
Pie:
4 tablespoons all-purpose flour, plus more for rolling
1 recipe Roasted HATCH Green Chile Cheddar Pie Crust
2 tablespoons fresh lemon juice
4 pounds Granny Smith apples
¾ cup sugar
¼ to ½ cup diced roasted HATCH Green Chile - drained
1 teaspoon ground cinnamon
½ teaspoon salt
¼ to ½ cup chopped roasted salted pecans
|
Directions: |
Directions:Crust:
In a food processor, briefly pulse flour, salt, and sugar. Add butter, cheddar cheese and roasted HATCH Green Chile; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Don't over mix!! Divide into two disks. Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).
Preheat oven to 425 degrees, with rack in lowest position. On a floured piece of parchment paper, roll each disk of dough to a 14-inch round with a floured rolling pin. Transfer one round to a baking sheet for top crust; refrigerate. Wrap second round of dough around rolling pin; unroll over a 9-inch pie plate for bottom crust. Gently fit into bottom and up sides of plate (don't stretch dough).
Pie Filling:
Place lemon juice in a large bowl. Peel, quarter and core apples; thinly slice crosswise, tossing with lemon juice as you work. Add sugar, roasted HATCH Green Chile, flour, cinnamon, salt, and pecans to bowl; toss to combine.
Fill bottom crust with apple mixture; lightly brush edge of crust with water. Place top crust over filling; press all around edge to seal with bottom crust. Trim to a 1-inch overhang; fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim. With a paring knife, cut five small slits in the center of pie; place pie plate on a rimmed baking sheet.
Bake 20 minutes; reduce heat to 375 degrees, and bake until crust is golden brown, juices are bubbling, and you can smell the delicious roasted HATCH Green Chile, 45 to 60 minutes more. If rim browns too quickly, cover it with aluminum foil.
Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving. |
This recipe for Roasted HATCH Green Chile Cheddar Apple Pie (Top Ten Grand Prize Winner) is from