Chile season is winding down, so hurry up and get some before it’s gone. Apple season is gearing up. Even if you missed your chance to get some of Dixon Orchard’s Champagne apples, there are so many fabulous kinds of apples at the markets now, you can’t go wrong. Green chile apple pie is a New Mexico classic, and everyone makes it a little differently – I couldn’t reveal anyone’s secret recipe, so I made up my own. Cooking the apples before putting them into the pie allows the green chile flavor to infuse more thoroughly, and eliminates the gap between the filling and the top crust that forms when the fruit shrinks during cooking.
Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.