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–+ servings
a slice of green chile apple pie with a scoop of vanilla ice cream and caramel sauce

Gluten Free Hatch Chile Apple Pie

Sandi Gaertner
If you love sweet and spicy, wait until you try this homemade gluten free hatch chile apple pie recipe! Everyone will love this sweet and spicy flavor combination!
4.84 from 6 votes
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Gluten Free Dessert Recipes
Cuisine American
Servings 10
Calories 564 kcal

Ingredients
  

Crust

  • 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

Apple Mix

  • 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

Instructions
 

  • 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 1/4 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.

Notes

  1. If you would like your pie less spicy, use fewer hatch chiles.
  2. I used fire-roasted hatch chiles, you can use canned green chiles if you don't have any hatch chiles on-hand.
  3. 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.
  4. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  5. This pie will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 564kcalCarbohydrates: 69gProtein: 7gFat: 32gSaturated Fat: 19gCholesterol: 112mgSodium: 342mgPotassium: 145mgFiber: 6gSugar: 41gVitamin A: 994IUVitamin C: 4mgCalcium: 112mgIron: 2mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.