Red Chile Cranapple Pie
Red Chile Cranapple Pie is a cranberry apple pie with a distinctly New Mexican twist. Sliced cooking apples are layered with cinnamon, sugar and Santa Fe Seasons Red Chile Cranberry Sauce inside a classic double crust.
The cranberry sauce adds bright, tart fruit flavor along with orange, port wine and gentle New Mexico red chile warmth. The result is a familiar apple pie with a sweet, tangy and lightly spicy finish.
Red Chile Cranapple Pie Details
Estimated prep time: 20 minutes
Bake time: 50 to 60 minutes
Cooling time: At least 2 hours
Estimated total time: Approximately 3 hours 20 minutes
Oven temperature: 400°F
Yield: 1 pie, approximately 8 slices
Course: Dessert
Cooking method: Baking
Cuisine: Southwestern
Ingredients
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2 pie crusts
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5 large cooking apples, such as Jonathan, Granny Smith or Rome
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1/2 teaspoon cinnamon
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2 tablespoons flour
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1/2 cup sugar
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2 tablespoons butter
Instructions
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Preheat the oven to 400°F.
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Place one pie crust in a pie pan and gently press it against the bottom and sides.
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Peel, core and slice the cooking apples.
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Combine the cinnamon, flour and sugar in a separate bowl.
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Arrange half of the sliced apples inside the bottom pie crust.
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Add dollops of half the Red Chile Cranberry Sauce over the apples. Sprinkle half of the cinnamon mixture evenly over the layer.
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Add the remaining apples.
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Distribute the remaining Red Chile Cranberry Sauce and cinnamon mixture over the second apple layer.
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Cut the butter into small pieces and dot it over the filling.
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Cover the filling with the second pie crust. Seal and crimp the edges.
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Cut a decorative pattern or several vents into the top crust so steam can escape.
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Bake for 50 to 60 minutes, or until the crust is golden and the fruit filling is bubbling through the vents.
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Transfer the pie to a cooling rack and allow it to cool for at least two hours before slicing. Cooling gives the cranberry apple filling time to thicken and set.
Tips for Making Cranberry Apple Pie
Use firm cooking apples that hold their shape during baking. The original recipe recommends Jonathan, Granny Smith or Rome apples.
Slice the apples to a similar thickness so they soften evenly. Thin, consistent slices will also make the finished pie easier to cut.
Layering the apples, dry mixture and cranberry sauce helps distribute the flavors throughout the filling instead of concentrating the sauce in one area.
Place the pie pan on a rimmed baking sheet to catch any filling that bubbles through the crust. If the crust edges begin browning too quickly, loosely cover the outer edge with aluminum foil.
Why the Pie Needs to Cool
The cranberry apple filling will still be loose when the pie first comes out of the oven. Allowing it to cool for at least two hours gives the flour, fruit juices and cranberry sauce time to thicken.
Cutting the pie too early can cause the warm filling to run out of the crust. The pie can still be served slightly warm after it has had enough time to set.
New Mexico Red Chile Cranberry Flavor
Santa Fe Seasons Red Chile Cranberry Sauce is made with cranberries, orange, port wine, cane sugar and New Mexico red chile.
In this pie, the sauce complements the tart apples and cinnamon while adding a gentle layer of Southwestern chile flavor. It can also be served with turkey, chicken, pork, cheese, crackers and holiday meals.
More Red Chile Cranberry Recipes
Use the same cranberry sauce to make Red Chile Cranberry Tartlets, which combine a cream cheese filling with crisp filo pastry.
For a savory option, try Easy Turkey Cranberry Sliders made with turkey, Swiss cheese and Hawaiian rolls.
You can also browse the complete Taste New Mexico recipe collection for more Southwestern desserts, main dishes, appetizers and drinks.
How to Store Red Chile Cranapple Pie
Allow the pie to cool completely before covering it. A sugar-sweetened fruit pie can be stored loosely covered at room temperature for up to two days.
For longer storage, cover and refrigerate the pie. Allow refrigerated slices to come closer to room temperature before serving, or warm them briefly in the oven or microwave.
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