Texas Iron Chef

Hatch Green Chile Apple Cobbler

Servings	Prep Time
12-14hungry friends	30minutes

Cook Time

40minutes

Servings	Prep Time
12-14hungry friends	30minutes

Cook Time

40minutes

Ingredients

6-7 apples, peeled and slicedI prefer half Granny Smith and half apple Braeburn
1 1/2 cups brown sugar
1cup diced, roasted Hatch green chile
2tablespoons apple cider vinegardon’t skip this! It makes all the difference in the world to the flavors
4tablespoons tapioca
1teaspoon ground cinnamon
1/4teaspoon ground nutmegfresh is best
1 pie dough, single crust

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.)