Hatch Chili Apple Pie

I was looking through an old issue of New Mexico Magazine yesterday, when I came across a recipe that got my attention. It is a no crust apple pie made with tart apples(I used Granny Smith), and roasted Hatch Chilies. I took it a step further and lined the bottom of the pie pan with uncooked flour tortillas. I've found another recipe that was a 2 crust pie, but this was simple so I thought I'd try it. Got my Small really clean, and used a pie tin of crushed granite on my GrateMates spider set-up to avoid any meat dripping aromas that might come from my plate setter. I actually Mapp-torched the top to crust it up a bit right before removing. Interesting flavors. Preceeded it with some thick cut chops and fried okra. It was really tasty, but I was up all night. :(

Mike

1 1/2 qt. sliced tart apples
1/2 cup roasted Hatch (Anameim) Chilies
1/2 cup granulated sugar
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 tbs. lemon or apple juice
3/4 cup flour
1 cup packed brown sugar
1 cup butter
chopped pecans or walnuts

Mix together apples, chilies, granulated sugar, cinnamon, nutmeg and lemon juice and mound in buttered pie pan. Crumble butter, brown sugar and flour and press into apple mixture until well distributed and firm. Top with nuts and press lightly. Cook at 350 for 1 hour or until done.