September 2009 – New Mexican Apple Pie

Filed under:2008 P.O.T.M. — posted by admin on May 4, 2010 @ 8:08 pm


Summer is in full swing pie fans, but never fear -  the promise of Autumn is in the air. I thought this might be the perfect opportunity to share a recipe made famous by the esteemed “Daily Pie Cafe” in Pie Town, New Mexico!  Pie Town was featured waaaaaaaay back in a pie of the month card from 1993 by potmc guest artist Lois Maffeo, but if you don’t remember that long ago, I’ll remind you that Pie Town is a little town right smack on the Continental Divide in the desert of New Mexico. Pie Town was built up in the middle of the dust-bowl era in the 1930s, but was named, reportedly, after the delicious dried apple pies made by a general store owner and pie baker named Mr Norman in the 1920s. This particular recipe takes the standard apple pie and “southwests it up” in an amazingly delicious, if unconventional way. I haven’t yet had the chance to visit the mecca of pie in person, but many of our club members have and report that if you get there in time, you’ll find some deeelicious pie waiting for you.
If you can’t make it out there, try making this recipe at home and just close your eyes and pretend you’re out in the wild frontier.

New Mexican Apple Pie  (a la The Daily Pie Cafe)
4 large granny smith apples, peeled, cored and sliced
1 C. sugar
3 T flour
2 t. cinnamon
¾ t. nutmeg
½ c. green chilis
3/4 c. pinon nuts (aka pine nuts), oven toasted
1 T lemon juice
Pastry for a double-crust 9” pie
Put apple slices into large mixing bowl. Top with seasonings, chili and pinon mix well. Set aside to blend flavors while the crust is being prepared. Line pie dish with bottom crust. Place apple mixture  in crust, mounded in the center. Top with one rolled sheet of crust. Pinch and flute edges, cut vent holes into top crust. Brush with egg wash and sprinkle natural sugar on top (optional). Bake at 425 degrees for 15 minutes, then 400 degrees for one hour. Pie is done when juices bubble thick around the outer edge.

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