Cheesy Hatch Chile Apple Pie

Finding the perfect fall dessert that surprises your guests can feel impossible. Most apple pies taste the same, and while they’re good, they don’t exactly make people stop mid-bite and ask for the recipe. Things get even trickier when you want something that feels both familiar and exciting.

That’s where this hatch chile apple pie comes in. It gives you all the cozy apple pie flavors you crave, but with a gentle kick of heat that makes each bite interesting. Plus, it’s way easier to make than you’d think, and the combination always gets people talking.

What Kind of Hatch Chiles Should I Use?

For this recipe, you’ll want to use fresh New Mexico Hatch chiles that you roast yourself, though you can also find them already roasted at many grocery stores during Hatch chile season (late summer). The heat level can vary quite a bit, so if you’re sensitive to spice, look for mild Hatch chiles, but if you want more kick, go for medium or hot varieties. Make sure to properly roast, peel, and seed your chiles before chopping them – this removes the tough skin and helps mellow the heat while concentrating the smoky flavor. If fresh Hatch chiles aren’t available in your area, you can substitute with roasted poblano peppers for a similar mild heat and earthy taste.

Options for Substitutions

This unique pie has some room for swaps, though the Hatch chiles are really what make it special:

• Hatch chiles: If you can’t find Hatch chiles, poblano peppers are your best substitute – they have a similar mild heat and earthy flavor. Anaheim peppers work too, though they’re a bit milder. Make sure to roast, peel, and seed whatever pepper you choose.
• Hatch chile powder: Regular chili powder can work in a pinch, but start with half the amount since it’s usually spicier. Chipotle powder adds a nice smoky kick if you have it.
• Sharp cheddar cheese: Gruyere or aged white cheddar work well here. You want something with a strong flavor that won’t get lost next to the chiles.
• Granny Smith apples: Honeycrisp or Braeburn apples are great alternatives – just pick something tart that holds its shape when baked. Avoid Red Delicious as they get too mushy.
• Brown sugar: You can use all granulated sugar if that’s what you have, or swap in coconut sugar for a slightly different flavor profile.
• Cornstarch: All-purpose flour works as a thickener too – use about 1/3 cup instead of the 1/4 cup cornstarch.

Watch Out for These Mistakes While Baking

The biggest mistake when making hatch chile apple pie is not properly roasting and preparing your chiles – if they’re not fully charred and peeled, you’ll end up with bitter skins that ruin the smooth flavor balance. Make sure to roast the chiles until the skin is completely blackened, then steam them in a plastic bag for 10 minutes before peeling off all the skin and removing every seed. Another common error is adding too much liquid to the filling, which creates a soggy bottom crust, so always toss your sliced apples with lemon juice and let them sit for a few minutes to draw out excess moisture before mixing with the other filling ingredients. Don’t forget to keep your butter cold when making the cheddar crust – warm butter will make the dough tough instead of flaky, so cube it straight from the fridge and work quickly. Finally, resist the urge to skip the cornstarch in the filling, as it’s what thickens all those delicious juices and prevents your pie from turning into apple soup.

What to Serve With Hatch Chile Apple Pie?

This unique pie with its sweet and spicy kick is perfect on its own, but a scoop of vanilla ice cream really helps cool down the heat from those Hatch chiles. The creamy, cold ice cream creates a nice contrast to the warm, spiced apples and adds a smooth texture that balances out the pie’s bold flavors. If you want to play up the Southwestern vibe, try serving it with a dollop of whipped cream mixed with a tiny bit of cinnamon, or even a drizzle of caramel sauce for extra sweetness. A cup of coffee or cold milk also makes a great pairing to help mellow out the chile heat while you enjoy each bite.

Storage Instructions

Store: Your hatch chile apple pie will keep beautifully at room temperature for up to 2 days if covered with foil or plastic wrap. For longer storage, pop it in the fridge where it’ll stay fresh for up to 5 days. I actually think this pie tastes even better the next day once all those flavors have had time to meld together!

Freeze: This pie freezes really well for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil, or store individual slices in freezer bags for easy single servings. Just make sure it’s completely cooled before freezing to prevent ice crystals from forming.

Warm Up: To enjoy your pie warm again, heat individual slices in the microwave for about 30 seconds, or warm the whole pie in a 350°F oven for 10-15 minutes. If it’s frozen, let it thaw in the fridge overnight first, then warm it up. The crust gets nice and crispy again this way!

Preparation Time	30-45 minutes
Cooking Time	35-45 minutes
Total Time	65-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 20-25 g
• Fat: 100-110 g
• Carbohydrates: 220-240 g

Ingredients

For the crust:

• 2/3 cup all-purpose flour
• 3/4 cup shredded sharp cheddar cheese
• 1 tsp melissa’s red hatch chile powder
• 1 pinch kosher salt
• 6 tbsp unsalted butter, cold and cut in cubes
• 1 melissa’s new mexico hatch chile, roasted with seeds and skin removed, chopped

For the egg wash:

• 1 large egg yolk
• Splash water

For the apple filling:

• 3 granny smith apples, peeled, cored, and sliced
• 1 melissa’s new mexico hatch chile pepper, roasted, seeded, peeled, chopped
• Juice from 1/2 seedless lemon
• 1/2 cup unsalted butter, melted
• 1/2 cup white sugar
• 1/4 cup packed brown sugar
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/4 cup cornstarch

Step 1: Prepare the Cheddar Hatch Chile Pie Dough

• 2/3 cup all-purpose flour
• 3/4 cup shredded sharp cheddar cheese
• 1 tsp Melissa’s red Hatch chile powder
• 1 pinch kosher salt
• 6 tbsp unsalted butter, cold and cut in cubes
• 1 Melissa’s New Mexico Hatch chile, roasted with seeds and skin removed, chopped

In a food processor, pulse together the all-purpose flour, shredded sharp cheddar cheese, red Hatch chile powder, and a pinch of kosher salt until well combined.

Add the cold, cubed unsalted butter and one roasted, seeded, peeled, and chopped New Mexico Hatch chile.

Pulse until the mixture resembles coarse crumbs, then process until it comes together to form a dough ball.

Step 2: Chill and Pre-bake the Pie Crust

• cheddar Hatch chile pie dough from Step 1

Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Meanwhile, preheat your oven to 425°F (220°C).

Remove the chilled dough and roll it out to a 1/4-inch thick round.

Press the rolled dough into a pie pan, trimming the excess and reserving the trimmings for the lattice top.

Line the crust with parchment paper and fill with pie weights.

Bake for 16-18 minutes until golden brown.

Carefully remove from the oven and discard the weights and parchment.

Step 3: Set the Crust with Egg Wash

• 1 large egg yolk
• splash water
• baked pie crust from Step 2

In a small bowl, whisk together the egg yolk and a splash of water.

Brush the egg wash over the still-warm baked crust.

Return the crust to the oven and bake for 2-3 more minutes, just until the egg wash is set and glossy.

This helps form a barrier so the pie bottom stays crisp once the filling is added.

I like to let the crust cool for a few minutes before filling, so it’s less likely to get soggy.

Step 4: Cook the Spiced Apple Hatch Chile Filling

• 3 Granny Smith apples, peeled, cored, and sliced
• 1 Melissa’s New Mexico Hatch chile pepper, roasted, seeded, peeled, chopped
• juice from 1/2 seedless lemon
• 1/2 cup unsalted butter, melted
• 1/2 cup white sugar
• 1/4 cup packed brown sugar
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/4 cup cornstarch

In a saucepan, combine the sliced Granny Smith apples, the second roasted, seeded, peeled, and chopped Hatch chile pepper, juice from half a seedless lemon, melted unsalted butter, white sugar, packed brown sugar, ground cinnamon, ground nutmeg, and cornstarch.

Cook over medium heat, stirring constantly, until the mixture reaches a strong simmer and thickens, about 3-5 minutes.

Remove from the heat and allow the filling to cool slightly.

If you like a little extra zing, try tossing in a bit more lemon juice at the end.

Step 5: Assemble the Pie with Lattice Top

• apple Hatch chile filling from Step 4
• pre-baked pie crust from Step 3
• reserved dough trimmings from Step 2

Lower the oven temperature to 375°F (190°C).

Using a slotted spoon, transfer the cooled apple Hatch chile filling into the pre-baked pie crust from Step 3.

Roll out the reserved dough trimmings into a square and cut them into strips.

Weave these strips over the apple filling to create a lattice pattern for the top of the pie.

Step 6: Brush and Bake the Lattice Pie

• remaining egg yolk and water mixture from Step 3

Brush the assembled lattice crust with the remaining egg yolk and water mixture from Step 3.

Place the pie in the oven and bake at 375°F (190°C) for 15-20 minutes or until the lattice top is golden brown.

For an even deeper color and shine, I sometimes do a double layer of egg wash, brushing it on once more halfway through baking.

Step 7: Cool and Serve

Once the pie is golden and bubbling, remove it from the oven and allow it to cool before slicing and serving.

This helps the filling set and makes for cleaner slices.

I always find the flavor improves if the pie gets a little time to rest before eating!