This is one of our all time favorite flavor combinations! The first flavors to make your mouth happy are sweet apples with a perfume of lemon, and ends with the surprising and subtle heat from the roasted Hatch green chiles. The combination is delightfully surprising and always a big hit with our friends and family… even those who shy away from anything that has a hint of spice.
This recipe can be baked inside in a regular kitchen oven by using a 9×12 inch baking dish. Bake at 400F for 20 minutes then reduce heat to 350F for remaining 20 minutes.
We doubled this recipe to bake in my favorite camp Dutch oven, the 16-inch. We added about 10-15 minutes to the baking time. 
Ingredients
- 6-7 apples, peeled and sliced I prefer half Granny Smith and half apple Braeburn
- 1 1/2 cups brown sugar
- 1 cup diced, roasted Hatch green chile
- 2 tablespoons apple cider vinegar don't skip this! It makes all the difference in the world to the flavors
- 4 tablespoons tapioca
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg fresh is best
- 1 pie dough, single crust
Servings: hungry friends
Instructions
- Fire up a chimney of charcoal. Prepare a 12-inch camp Dutch oven by spraying with oil or rubbing generously with butter.
- In a large bowl, mix together apples, brown sugar, Hatch green Chile, apple cider vinegar, tapioca, ground cinnamon, and ground nutmeg. Add zest of both lemons then squeeze juice from lemons. Toss until all ingredients are blended evenly. Pour into prepared camp Dutch oven.
- Place pie dough on a cutting board. With a sharp knife or a pizza cutter, cut dough into strips about 1 inch wide. Lay strips across the top of the apple mixture.
- Put lid on the oven. Make a circle of 10-11 hot charcoals in a circle to fit beneath the outer edge of the bottom of the camp Dutch oven. Place oven over circle of charcoal. Add 17-18 hot charcoals around the edge of the lid to bake at 400 degrees Fahrenheit for 20 minutes. Reduce temperature to 350 Fahrenheit by removing 1-2 hot coals from top and bottom. Bake another 20 minutes or until juice bubble sup from the middle and top is golden brown. (Hint - add a circle of parchment over the pie dough for the first 20 minutes then remove to bake to a golden brown, This prevents burning the pie dough as the filling cooks to set.)
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