Apple Green-Chili Pie With Cheddar Crust and Walnut Streusel
Adapted from Chile Pies and Ice Cream, San Francisco
Time: 1 1/2 hours, plus chilling
FOR THE CRUST:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup cold unsalted butter, cut into dice
1/2 cup grated sharp Cheddar cheese
5 tablespoons ice water, more as needed
FOR THE FILLING
5 cups peeled and thickly sliced tart apples, such as Jonagold, Honeycrisp or Granny Smith
1/2 cup chopped roasted green Hatch chilies, mild or medium hot (see note)
2 tablespoons fresh lemon juice
1/2 cup granulated sugar
1/4 cup light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg, preferably freshly grated
1/4 teaspoon salt
1/4 cup cornstarch
For the topping:
1/2 cup all-purpose flour
1/2 cup finely chopped walnuts
1/4 cup light brown sugar
4 tablespoons unsalted butter, melted
Vanilla ice cream, for serving.
1. Make the crust: In a food processor or mixer fitted with a paddle attachment, combine flour and salt. Add butter one piece at a time, while pulsing or mixing at low speed, until mixture is fine and crumbly. Transfer to a large bowl and toss well with the cheese. Add ice water one tablespoon at a time, mixing lightly with fingers just until dough holds together. To test, pinch a small amount of dough. If it is crumbly, add more ice water. Form dough into a ball, wrap loosely in plastic, then roll into a disk. Refrigerate at least one hour, or up to 3 days, before rolling. (Dough can be frozen for up to a month.)
2. On a lightly floured surface, roll dough into a circle at least 11 inches in diameter. Transfer to a 9-inch pie pan, preferably glass. Turn edges under to make a thick rim; flute rim by pinching into a zigzag pattern. Refrigerate until ready to bake, at least an hour.
3. Make the filling: In a large bowl, toss apples, green chilies and lemon juice together. In another bowl, mix dry ingredients and add to apples and chilies, tossing until thoroughly coated.
4. Make the topping: In a small bowl, mix flour, walnuts and brown sugar. Add melted butter and toss together until crumbly.
5. Bake the pie: Heat oven to 400 degrees. Using a slotted spoon, scoop filling into chilled crust, then drizzle with 2 tablespoons of juice from bottom of bowl. Sprinkle topping evenly over filling. Bake 10 minutes, then reduce heat to 375 degrees. Bake 30 to 40 minutes, or until filling bubbles at edge and crust is brown. Serve warm, with a scoop of vanilla ice cream on the side.
Yield: About 8 servings.
1 cup Sugar
3 heaping tbls Cocoa
¼ cup Corn Starch
1 quart Whole Milk
1tsp Vanilla extract
2 Large Eggs – beaten
1 batch of biscuit dough (enough for about 12) or 1 large can of biscuits
On a floured surface roll out dough or biscuits to aprox ¼ inch thick and cut into aprox 1”x 1” dumplings.
In a med large pot over medium heat bring milk to a simmer. In a large bowl beat eggs, sugar and cocoa until sugar is dissolved and mixture is thickened. Mix in cornstarch and mix until completely smooth. Slowly add milk to the egg/sugar mixture, transfer back to the sauce pan bring to a boil over medium heat. Add dumplings stirring constantly for 5-7 minutes or until dumplings are done.
Remove from heat and add vanilla, stir to incorporate.
Serve warm, cool or cold.
The following is the “original” recipe handed down from my Grandmother to my Mother to me.
3 heaping tbls coco
¼ cup corn starch
1 qt milk
1 tsp vanilla
2 beaten chicken eggs
Cut dough into dumpling size bites. Bring pudding to boil and drop dumplings into mixture, stir until all dumplings are cooked
One Thanksgiving about 21 years ago my entire family was gathered for the annual Thanksgiving Day Feast. My parents always make a jello salad, everyone loves it. This particular year my niece, Erika, who was 3 or 4 years old was "helping" my Dad mix this salad. She asked "Popeye, what do you call this stuff?" My Dad aka Popeye, answered "SNAKE SALAD!". Erika's eyes got real big and she asked "what kind of snake?" He then explained that he had gone hunting in the back woods and found the first snake he could, a rattlesnake. The story went into many harrowing events that occurred during the 'rattlesnake roundup' and how he had narrowly escaped with his life. My niece was spellbound and from that day to this we still make and love our "Snake Salad".
Jim & Carolyn Capps
a.k.a. Popeye & Nanny
1 Large Jell-O (your favorite flavor)
8 oz. Cool Whip, thawed
2 cups Buttermilk
8 oz. Crushed pineapple
¼ cup Chopped pecans
Bring the pineapple and Jell-O to a boil in a small saucepan.
Cool and pour into a bowl.
Fold in buttermilk, cool whip and pecans.
Chill until set and serve.
This is a holiday classic. But during this heat wave it is a wonderfully cool and refreshing dessert.
Thanks to the contributing granddaughter Erika Duncan, for inspiring the title and the subsequent legend of SNAKE SALAD!
2 ½ cups cornmeal mix
1-2 Tbs. cornmeal mix
2 cups buttermilk (use low-fat not non-fat)
1 egg, lightly beaten
3 Tbs. shortening (or lard)
1-2 Tbs. shortening (to grease skillet)
1 10 or 12 inch iron skillet
Pre-heat oven to 450 degrees.
Generously grease your iron skillet with 1-2 tablespoons of shortening and dust with cornmeal until the surface is well coated. DO NOT HEAT THE SKILLET.
In a large mixing bowl cut 3 tablespoons of shortening into the 2 ½ cups of cornmeal. Add the egg and buttermilk and mix well.
Pour into skillet and bake for 20 minutes or until golden brown and crusty.
Serve immediately with butter and a cold glass of milk!