Whip up this homemade gluten free Hatch Chile Apple Pie for an incredible twist to classic apple pie. You will enjoy the flavor pairing of sweet and spicy in a whole new way!
If you don't cook much with hatch chiles, you are missing out. These green chiles give you a spicy apple pie that has absolutely a delicious combination of flavors. This might sound a bit weird, but trust me the flavors totally work well together.
Also, head over and learn how to roast hatch chile peppers. I also share some incredible recipes to try out if you are looking for new ways to cook up your peppers.
I whipped up a homemade gluten free crust that gives you that light and flaky crust you are hoping for. If you don't have time to make a crust, you can use a store-bought gluten free crust mix, or buy a pre-made crust at your favorite grocery store.
This gluten free hatch green chili apple pie can be made in a handful of ways. Some recipes do a layer of cheese after you place your crust in the pan. Others don't. Feel free to change it up in any way that sounds delicious.
If you don't have time for a top crust, you can also make a gluten free apple galette by just using the bottom crust. Are you ready to give this tasty recipe a try?
Step 1: Cut up your apples and toss them with cinnamon and brown sugar in a mixing bowl. Add the hatch chiles and mix well.
Step 2: Add your dry ingredients to a bowl and cut in the butter until it looks crumbly like the photo.
Step 3: Preheat your oven to 350 degrees F.
Step 4: Add the wet ingredients and shredded cheese to the crust mixture and mix until it forms a workable pie crust dough. Do this gently so you don't break up the chunks of butter. These little chunks of butter is what makes your pie crust flaky!
Step 5: Break the dough ball into two pieces. Place the first dough ball on a piece of wax paper and then cover with more wax paper. Use a rolling pin to roll the pie crust to ¼ inch thickness. Repeat with the second. Keep the top pie crust on the piece of wax paper. (You can remove one piece.)
Step 6: Place one crust into a greased pie pan. Press it down. Pour the apple chile mixture into the crust.
Step 7: Carefully place the top crust over the apple mixture (crust side on the apples) and slowly peel the wax paper off.
Step 8: Press the pie crust together, pinching the top and bottom crusts between your fingers to seal the top and bottom crusts together.
Step 9: Slit the top of the crust, then bake at 350 degrees F for 40 minutes until done. You will know this gluten free hatch chile apple pie is done baking when the crust is golden and you can smell the apple filling cooking.
** Note, if hatch chiles are not available in your area, or if you want to make this recipe when hatch chiles are not in season, you can order frozen pre-roasted bags of hatch chiles from The Hatch Chile Store online.**
Not all apples are created equal. You will find some apple varieties hold up better than others when baked. I recommend reaching for an apple that will hold firm and not break down and create too much liquid in your pie.
Honeycrisp is a nice sweet apple that will bring some sweetness to your pie. Granny Smith apples offer a more tart flavor but do hold up really well as they are baked. Other varieties to consider are Braeburn, Golden Delicious, Fuji, Gala, Cortland, and more.
If you want to use a gluten free pie mix, just follow the directions on the box and then make the pie filling in this recipe.
You can use a frozen pie crust, but there are not any gluten free brands that make a frozen top layer pie crust so you will have to take a pre-made pie crust and then remove it from the foil tin and spread it on top of the pie filling.
Yes, this pie does carry a little heat with it. If you don't like spice, I would recommend omitting the hatch chiles and just make this an apple pie. You can control/lessen the spice by cutting back on how many hatch chile pieces you use.
There is a lot of flexibility in my recipe. You can reach for tapioca starch or even classic cornstarch. Either will work, just as good as the arrowroot.
This starch is going to be what helps to thicken the filling of your pie up as it bakes. So you get that thick and rich filling that you know and love in a green chile apple pie.
More delicious hatch chile recipes to try:
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Gluten Free Hatch Chile Apple Pie
- 3 cups gluten free flour blend * see note
- ⅛ teaspoon salt
- 1 cup butter cold
- 2 eggs
- 2 teaspoons lemon juice
- ½ cup water + 3 tablespoons water
- ½ cup shredded cheddar cheese
- 4-5 apples peeled and chopped
- ¼ cup roasted hatch chiles see notes
- 1 ½ cups brown sugar
- 1 teaspoon cinnamon
- 4 ounces melted butter
- Preheat the oven to 350º F.
- In a bowl, add apples, hatch chiles, cinnamon, melted butter, and sugar. Mix well.
- In another bowl, add the flour and salt and whisk to blend.
- Use a pastry blender to cut in the cold butter until your mixture is crumbly.
- Add the cheese, egg, and butter and mix gently to form a dough ball.
- Split the pie crust dough ball in half and place each on a piece of wax paper. Place another piece of wax paper over the dough and use a rolling pin to roll to ¼ inch thickness.
- Place the first crust into a greased pie pan. Press the crust gently into the pan.
- Dump the apple and hatch chile mixture into the pie pan.
- Roll the second crust out and place over the apple mixture.
- Use your fingers to pinch the top and bottom crust together, slowly working around the pie crust edges.
- Take a knife and make 2-3 slits on the top to vent steam.
- Bake at 350º F for 40-45 minutes until the crust is golden and the apples are cooked.
- Remove from the oven and allow cooling.
- If you would like your pie less spicy, use fewer hatch chiles.
- I used fire-roasted hatch chiles, you can use canned green chiles if you don't have any hatch chiles on-hand.
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- This pie will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
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