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Chili-Apple Pie; Too weird?

I saw this recipe in the new york times this week. Am thinking of making it, but wondering if my family will throw a fit that I ruined a perfectly good apple pie. Has anyone tasted such a thing?


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  1. i did see that recipe! if your family doesn't like change or innovation, perhaps make 2 pies, with 1 traditional apple, or just save the new recipe for another time. i think it sounds pretty cool.

    i also like the looks of the butter pie. however, talk of pie milkshakes kinda grossed me out.

    4 Replies
    1. re: hotoynoodle

      just to clarify, I wasn't planning on doing this for Thanksgiving, just for the four of us. I was still thinking of doing two though!

      1. re: hotoynoodle

        Yes, or if there is another dessert (as poster mentioned below) then I think it's fine. I think it looks great.

        The butter pie--anything with butter and pie in the same phrase has my attention but I am afraid I'd only be able to eat a bite. Seems worth trying though.

        1. re: hotoynoodle

          The butter pie recipe to me sounded like the butter tarts I grew up eating on trips to eastern Ontario. According to Wikipedia, they're characteristically Canadian:
          They were either plain or had additions -- my favorite addition was raisins.

        2. I think it sounds great, but i would actually skip the ice cream.

          1. I loved the idea. I'm not a big fan of apple pie in general, but I'm looking forward to trying it. You know your family best, though, as to how they'll react. In my family, I'd tell the adults who would be game and just not say anything to the kids until after the pie is served.

            1. I saw it today and I think it looks AMAZING - but then again, I love cheese on my apple pie, and I adore NM green chile more than just about anything in the world. If you spend any time in Santa Fe you will understand why the chef had to open a restaurant to ensure a steady supply of northern New Mexican food in his life, because it really is like crack!!!!

              1. I think it sounds AMAZING
                Especially, with the addition of cheddar cheese in the crust!!

                1. I thought the reference to "chili" was for the meat (and maybe beans) stew, not the vegetable.

                  Now, if it was the former, then that would really be interesting, esp. with ice cream.

                  1. That sounds terrific to me. Take hotoynoodle's advice, though, make one of each. If the family doesn't like the apple-chile variety, more for you.

                    ipsedixit is correct, imo, chili is a stew with meat, chile is the vegetable.

                    9 Replies
                    1. re: bushwickgirl

                      take the complaint on my spelling to the NYTimes :)

                      Apple Green-Chili Pie With Cheddar Crust and Walnut Streusel

                      1. re: DGresh

                        Both are correct and acceptable.

                        The title just threw me for a loop, my first reaction was chili (the stew) with apple pie sure is indeed weird -- is that dessert or a main course (sort of like chili with corn bread). But spicy apple pie is not so weird at all.

                          1. re: bushwickgirl

                            error could lie with the chef originator? although still weird since his restaurant was called "green chile kitchen." hmmmph.

                            folks wonder why newspapers are dying. <snark>

                              1. re: paulj


                                Which I think is the more appropriate spelling for this title. Although the two words are truly interchangeable, the word 'chile' immediately indicates vegetable to me and 'chil' does not. But that's just me. The issue with the NYT is that there was a small error in editing content.

                                Anyway, I hope someone, MGZ or DGresh, makes this pie and gets back to us.

                                1. re: bushwickgirl

                                  actually Webster's says "chili" is fine for the fruit/vegetable, though I agree "chile" seems to be more common:


                                  1. re: DGresh

                                    There are lots of spellings, especially when dealing the plural and non-US usage. Trying to reserved 'chili' for the red beef stew (derived in one way or another from a Texas original) is like trying to reserve BBQ for slow cooked smoked meat. In that usage 'chili' does not extend to New Mexico style green chile stews. My impression is that New Mexico rarely uses 'chili' - their Mexican/Spanish roots are just too deep.

                                    1. re: paulj

                                      You're right - you never see "chili" in New Mexico - it's "chile," no matter if you're referring to the vegetables themselves or the sauces you make from them. The only time I recall seeing the word "chili" in Santa Fe was in the case of an actual bowl of Texas or American style chili soup.

                      2. Thanks, DGresh, for posting that. I don't know what to tell you about whether or not your family will appreciate it, but I can let you know next week if mine did. My wife and I are drooling over that pie - both being big fans of chile and sweet combinations. I'm in. Let the rest of 'em eat pumpkin if they don't get it, right??

                        10 Replies
                        1. re: MGZ

                          I'm heading to the orchard in a little while. Anyone know how many apples will make 5 cups when thickly sliced???

                          1. re: MGZ

                            totally depends on the size of the apples.

                          2. re: MGZ

                            MGZ, please do post. I'm super curious.

                            1. re: THewat

                              The pie was very well received. Each of the eleven adults at dinner had a slice and not so much as a chopped walnut was left behind. The two other pies on the table went largely untouched. Rest assured that the success was not due to my atrophied pie making skills as the pastry was the aesthetic equivalent of a blind date with “a great personality.” My wife and I, the biggest food dorks at the table, split the twelfth piece; a rare foray into “seconds on dessert” territory.

                              To the extent anyone is still reading and cares to consider my notes, I’ll submit them. I used Hatch chiles that I had fire-roasted back in late August and kept in the freezer for just such an occasion. It took 3 of the Big Jims to produce the requisite half cup. I think the hint of smoke in the peppers added something worthwhile. I also think that roasted Anaheim or poblano chiles would be acceptable substitutes.

                              I was able to find Jonagold apples. I peeled and sliced five of them, each very large, to produce the necessary five cups.

                              Having made the pie the night before, I tried to warm it prior to serving. A few minutes in a warming oven didn’t raise the temp much, but at the announcement of “coffee’s ready,” I was forced to bring it to the table. The suggested vanilla ice cream was a nice, balancing touch.

                              All in all, I was pleased and no one thought it too weird. Thanks again, DGresh, for bringing this to our attention.

                              1. re: MGZ

                                thanks for your report. I haven't tried it yet, but your suggestion that poblanos would be an acceptable substitute might persuade me to give it a try-- those I can find!

                                1. re: DGresh

                                  Just remember to sample each poblano - some have more of a bite than others. At least the first time around I'd use one or two of the milder ones. Better to have a hint of heat than an dominant one.

                                  1. re: paulj

                                    The same is true of the Hatch peppers. Frankly, I think the inherent variability produced by the chiles is part of the pie's charm.

                                  2. re: DGresh

                                    I made it using a mix of roasted Anaheims and pasillas, and it was well received. I actually think I like the flavor of the pasillas best, and may just use them next time. I also used Granny Smith apples, which I usually don't use, but their distinct "green"-ness actually played off really nicely with the chiles.

                                    Oh, also I didn't have any lemons, so used a little white vinegar which amped up the savory elements - maybe a little too much for me. I'll make sure I have lemons next time.

                                    1. re: daveena

                                      Just to clarify, by pasilla you mean large, dark green fresh peppers, right? That's the poblano that the rest of us have mentioned (pasilla is the California name).

                                      1. re: paulj

                                        Yes, you're right! I'd figured that out at some point way back when I went nuts trying to find these "poblano" chiles at the Mexican supermarket, and then forgot it again.

                            2. I just caught this post. I make 2 types, a red and a green. In the Cherry Bomb pie I reconstitute dried cherries in a powdered hatch red chile water mix. The green chile one is w/ diced, fresh roasted hatch green chiles and pinon (pine nuts); a cup of each.

                              1 Reply
                              1. re: Passadumkeg

                                Sounds tasty. Is the cherry pie just cherries, or do you use another fruit, too?

                              2. My apple-green chile pie won the blue ribbon at my local county fair. Need I say more?

                                1 Reply
                                1. Not weird at all in NM. Now that crap ya'll call chili, that's worse than weird.