Ingredients
Crust:
2 1/2 c. all-purpose flour
1 tsp. salt
3 tbsp. honey powder
1 c. unsalted butter, cold, diced
1/2 c. water, cold
Filling:
4-5 medium apples (approx. 3 lbs. whole), peeled and sliced
2 tbsp. lemon juice
1/4 c. granulated sugar
2 tbs. all-purpose flour
2 tbsp. Instant ClearJel
1/4 tsp. table salt
1 1/2 tsp. apple pie spice
1 tsp. Hatch green chile powder
1/4 c. apple juice concentrate
1/2 c. honey
2 tsp. vanilla
4 oz. can Hatch mild green chiles
2 tbsp.unsalted butter, diced
1 egg, beaten with 1 tbsp. milk
Honey and cinnamon sugar for serving
Directions
Combine flour, salt, and honey powder in a bowl. Cut in cold butter until mixture resembles coarse meal. Flatten larger pieces of butter into flakes with fingers. Add cold water and combine into a shaggy dough. Turn out onto lightly floured board and fold dough over onto itself until blended. Divide dough into two portions and shape into rounds. Wrap each in plastic wrap and refrigerate for at least 30 minutes. After chilling, roll out bottom crust and fit into 9″ pie pan. Return to refrigerator while preparing filling.
Place baking sheet on rack in bottom third of oven and preheat to 425 degrees.
In a large bowl, toss apples with lemon juice. In a small bowl, stir together sugar, flour, ClearJel, salt, apple pie spice, and chile powder. Sprinkle over apples and toss to coat. Stir in apple juice concentrate, honey, and vanilla. Fold in diced green chiles.
Roll out top crust to fit pie pan as desired. Spoon apples into pan and dot with diced butter. Top with crust and crimp edge. Brush top with egg wash. Place pie on pre-heated sheet pan and bake at 425 degrees for 20 minutes. Reduce temperature to 375 degrees and bake an additional 40 minutes, or until filling is bubbling. Loosely tent with foil if crust browns too quickly. Remove from oven and cool completely. Drizzle top with honey and sprinkle generously with cinnamon sugar before serving.