Green Chile and Piñon Apple Pie

Green Chile and Piñon Apple Pie


  • 2 unbaked pastry crusts
  • 5-6 large apples, peeled, cored and sliced (Use any apple that has a firm texture and tart flavor)
  • Juice from 1 medium lemon
  • ½ cup sugar, separated
  • 2 tablespoons cinnamon, separated
  • 2–3 tablespoons cornstarch or flour
  • 1 cup 505 Southwestern®️ Flame Roasted Green Chile, drained
  • ¼ cup piñon or pine nuts, toasted
  • 1–2 tablespoons butter, cubed
  • 2 tablespoons light brown sugar
  • 1 tablespoon Grand Marnier
  • 2 tablespoons caramel dip
  • 1 egg white, mixed with 3 tablespoons water for egg wash (optional)
  • Vanilla ice cream (optional)

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505 Southwestern Flame Roasted Green Chile
505 Southwestern®
Flame Roasted Green Chile
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Dig into a sweet slice of the Southwest. This is an original Hatch Valley family recipe, blending tart apples, sweet pińon syrup, and savory Flame Roasted Hatch Green Chile. It’s the perfect spin on the classic apple pie, with just a touch of heat!

  • Preheat oven to 425°
  • Drain 505SW™️ Flame Roasted Green Chile in a fine strainer for at least 30 minutes.
  • Combine apples, lemon juice, ¼ cup sugar, and 1 tablespoon cinnamon in a bowl. Let sit 5 minutes. Add ~2 tbsp cornstarch or flour and gently mix to dissolve, using more if the mixture becomes very juicy. Add 505SW™️ Green Chile and mix gently to incorporate.
  • Prepare pinon syrup mixture; Combine cubed butter, Grand Marnier, ¼ cup sugar, 1 tablespoon cinnamon, brown sugar and caramel in a small saucepan, and heat on low until all ingredients are melted. Remove from heat and add pinon nuts.
  • Place bottom pastry in pie pan. Add pinon syrup mixture to apple mixture and thoroughly combine. Add apple mixture to bottom pie crust, mounding slightly in center. Use egg wash to coat the rim of the crust. Place top crust on apples and crimp pastry edges together. Cut several steam holes, then brush with remaining egg wash.
  • Place pie in center of oven and bake for 15–20 minutes at 425°. Turn heat down to 350° and continue baking another 40–50 minutes or until crust is golden brown and juices are bubbling from steam vents. If using a glass pie pan, look at the bottom of the pie to ensure it is brown. If not, continue baking for another few minutes. If edges of crust begin to get too dark, cover w/strips of aluminum foil or use pie-crust shields.
  • Cool on a wire rack for one hour. Enjoy with ice cream.