Tuesday, March 31, 2015

Hatch Chile Pie with Cornmeal Crust

I love Hatch Chiles and we always have them in our freezer. We have an annual Hatch Chile Festival at one of our local Markets. During the Festival there's a Hatch Chile Recipe contest and I enter it every year. I've been a finalist several times. I usually enter a sweet recipe. I like the combination of Chocolate and Hatch Chiles. I've also entered a few savory recipes.
I created this for the contest. I love this Pie.

Hatch Chile Pie with Cornmeal Crust:

Here's what you'' need:
Preheat the oven to 350 degrees
1 - 10" Springform Pan. It can also be made in a  10" Cast Iron Skillet.
Aluminum Foil
Dried Beans or Pie Weights

Crust ingredients:

1 1/3 C Cornmeal
2/3 C Flour
1/2 tsp Salt
1/2 C Crisco Shortening
1/4 C Cold Water

Filling ingredients:

1 1/2 C Heavy Cream
1 1/2 C Whole Milk
4 Complete Eggs, beaten
3 Egg Yolks, beaten
1/4 tsp Salt
1/8 tsp tsp Pepper
1/8 tsp Nutmeg

1 C  shredded Queso Quesadilla Cheese
4 Fresh Hatch Chiles, not roasted. Seeded, deveined, cut them in half and julienne into 1/4" strips.

Crust preparation:

In a large mixing bowl:
Whisk well.
Cut in the Crisco with a pastry knife.
Add Cold Water and blend well until a dough forms.

Wrap it in plastic wrap and refrigerate for 30 minutes.

On a lightly floured surface:
Roll out the dough into a circle big enough to fit the bottom and sides of the pan.
Pressing it gently to fit.
Trim off the excess dough on the top with a rolling pin rolled across the top of the pan.
Cut a piece of Aluminum Foil to fit the bottom of the pan and cover the dough.
Weight it down with Dried Beans or Pie Weights.
Bake 15 - 20 minutes.
Remove weights and foil.
Continue baking for an additional 15 - 20 minutes until golden brown.

Remove the pan, set aside and leave the oven on.

Filling preparation:

In a large mixing bowl:
Heavy Cream
Whole Eggs
Egg Yolks
Whisk well.

Evenly sprinkle the cheese on the bottom of the pie shell.
Arrange the Julienned strips of Chiles over the Cheese.
Pour the filling into the pan.
Bake for 40 minutes, until the custard sets.
Remove to a rack and cool completely, for at least an hour.
Release the sides of the Springform pan.
Transfer the Pie to a serving platter and slice to serve.

Peace in the Kitchen!

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