Eric See / @theawkwardscone
Having grown up in New Mexico, there is nothing more synonymous with the advent of fall to me than the smell of green chiles being roasted and apple pies in the oven. Naturally, the two of those make a harmonious union in this pie. My loving mother sends me fresh New Mexican chiles each season (that’s where the best chilies in the nation come from), but if you don’t have that luxury, I recommend roasting fresh Anaheim chiles. Canned ones at the grocery store tend to be too acidic for my taste, and lack the smoky sweetness.
Makes one 9-inch, deep-dish pie
1 cup (227 grams) cold unsalted butter, cubed
1/4 cup plus 2 teaspoons (40 grams) rye flour
1/4 cup plus 1 tablespoon (45 grams) pastry flour
1 cup (150 grams) all-purpose flour
1 tablespoon plus 1/2 teaspoon sugar
1 teaspoon kosher salt
1 egg yolk
3 tablespoons rye whiskey
1 tablespoon cold water
2 tablespoons butter
1 vanilla bean, split and seeds scraped
1/2 teaspoon freshly minced rosemary
Juice of 1/2 lemon
4 tart, crisp apples such as Early Apples or Grannysmith, peeled, cored, and sliced
4 fragrant, sweet, and crisp apples, such as Empire or Mcintosh, peeled, cored, and sliced
1/4 cup (60 grams) chopped roasted green chilies
1 cup (200 grams) sugar
3 tablespoons all-purpose flour
2 teaspoons ground cinnamon (preferably Saigon or Vietnamese)
1/4 teaspoon kosher salt
To assemble and finish
1 egg white, beaten until frothy
1 egg yolk plus 1 Tablespoon water, lightly beaten
3 tablespoons raw sugar
8-10 slices sharp cheddar cheese
To make the crust:
Whisk together the dry ingredients in a mixing bowl. Toss with the butter and chill for an hour. Transfer to the bowl of a food processor and pulse until the butter is the size of small peas.
Whisk together the egg yolk, rye whiskey, and water in a small pitcher or bowl, then, with the motor running, add to the butter-flour mixture, processing just until the dough coheres.
Dump the dough onto a lightly floured work surface and shape into rectangle. With a floured rolling pin, roll dough out to 1/4-1/2 inch thickness. Fold the top third down and then fold the bottom third up, (like folding a letter). Rotate a quarter-turn, then reroll. Repeat process of folding up and rerolling two more times. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
To prepare the filling:
Melt the butter over medium heat in a skillet. Add the vanilla bean and rosemary and cook until lightly fragrant. Deglaze with the lemon juice, then remove from the heat.
Toss together the apples, green chilies, sugar, flour, cinnamon, and salt in a large bowl.
To assemble and bake:
Divide the dough into 2 portions, one-third in one portion, two-thirds in the other. Roll the larger portion into a circle about 11-inches in diameter, wide enough to fit the bottom and sides of your pan, then press into the pan. Brush with the egg white. Pile the apples into the crust, then pour the reserved vanilla- and rosemary-infused butter evenly over the top. Discard the vanilla bean.
Roll the smaller portion of dough into a circle about 9-1/2 inches in diameter. Drape over the top of the filling and use your fingers to seal the top layer of crust to the bottom. Use scissors to trim off any excess dough, then crimp the edges as desired. Cut vents into the top of the pie for steam to escape. Brush all over with the egg wash and sprinkle with the raw sugar. Freeze until ready to bake, at least 20 to 30 minutes, while the oven preheats.
Preheat the oven to 420° F.
Place the pie on a parchment-lined baking sheet. Bake, in the center of the oven, for 30 minutes. Rotate the pie, reduce the oven temperature to 350° F, and continue baking for 40-45 minutes more, until the crust is deeply golden-brown and the filling begins to bubble out. Cool completely.
Just before serving, preheat the broiler. Lay the cheddar on top of the pie and place underneath the heat source to cook until just melted. Alternatively use a brulé torch. Slice and serve immediately.