Recipe: Green with Chile Envy Pie (apple pie with green chiles!)

GREEN WITH CHILE ENVY PIE

2/3 cup vegetable shortening, chilled
1/2 tablespoon salt
2 cups flour
4 to 5 tablespoons cold water
5 large Granny Smith apples
1/2 lemon, juiced
1/2 cup dark brown sugar
1 tablespoon all-purpose flour
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon freshly ground nutmeg
1 tablespoon hot green chiles, chopped
1 1/2 tablespoons butter
White of 1 egg
1 tablespoon sugar

With a pastry cutter or a fork, cut the shortening and salt into the flour until the mix is pebbly. Add the water and stir with a fork until the dough becomes somewhat sticky. Form dough into a ball, then cut the ball in half, handling the dough as little as possible. Wrap in plastic and refrigerate, preferably for at least an hour.

Peel and slice apples. In a bowl, mix by hand apples, lemon juice, dark brown sugar, flour, cinnamon, vanilla, salt and nutmeg. Add chiles and stir with a wooden or stainless steel fork.

Preheat oven to 375 degrees F.

Roll dough into two circles about 2-3 inches wider in diameter than the pie shell or plate. Place one crust in the pie plate. Mound the filling atop the crust and dot with butter. Cut a central vent in the top crust. Place over the filling and crimp the edges. Glaze the top crust with egg white mixed with 1 tablespoon of water. Sprinkle with
sugar.

Bake 15 minutes. Reduce heat to 350 and bake another 45 minutes or so.

Serves 8
From: Se or Pie of Albuquerque, also known as Scot Robinson
Source: American Pie by John T. Edge