Apple & Green Chile Crustless Pie

Apple & Green Chile Crustless Pie
(adapted from the New York Times Apple-Green Chili Pie recipe 11/16.2010)
4 large granny smith apples, cored and cut into 1 inch wedges
4 roasted green New Mexican chiles, peeled, seeded and chopped (about 1/2 cup)
juice from 1/2 lemon
2 tbsp agave nectar
1/3 cup coconut sugar
1 tsp cinnamon
1/4 tsp cloves
1/2 tsp nutmeg
pinch sea salt
1/4 tsp freshly ground black pepper
1/2 cup walnuts, coarsely chopped
2 tbsp extra virgin olive oil, plus more for pie pan
ice cream for serving

Preheat oven to 400 degrees. Grease a 9 or 10 inch pie plate with olive oil and set aside.

Add apples, green chiles, lemon juice and agave to large bowl and stir together.  Sprinkle coconut sugar, cinnamon, cloves, nutmeg, salt & pepper over apples and stir to mix.  Pour into prepared pie pan.  Sprinkle nuts over apple mixture. Drizzle olive oil over nuts.

Place in preheated oven and bake for 40-60 minutes until apples are soft when pierced with a sharp knife.  If nuts begin to brown too much cover with foil.  Remove from oven and allow to cool to warm.  Serve topped with vanilla or caramel ice cream.  I like to drizzle some of the apple pan juices over the ice cream.  Enjoy!
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