Total Time
2hrs 30mins
Prep 1 hr 15 mins
Cook 1 hr 15 mins

The Daily Pie Cafe, Pie Town New Mexico

Ingredients Nutrition


  1. Make filling: put apple slices in a big bowl; top will all the remaining ingredients, except lemon juice; mix well.
  2. Sprinkle the lemon juice over the apples to prevent browning.
  3. Set mixture aside to blend while the crust is being prepared.
  4. Make the crust: in a big bowl, combine the flour, baking powder, and salt.
  5. Cut in the butter and shortening.
  6. In a separate bowl, mix together the egg, vinegar, and water.
  7. Add to the flour mixture and blend with your hands until moist; add more water if needed.
  8. Preheat oven to 425°; divide dough into 2 sections.
  9. On a floured board, roll out each section into 11-inch rounds; fit 1 round into a 9-inch pie pan, and spread the piñon nuts evenly in the bottom.
  10. Mound the filling on top; place the second pastry round on top.
  11. Flute the edges and cut vent holes in the top crust.
  12. Bake for 15 minutes, then decrease temperature to 400° and continue baking for 1 hour or until the juices bubble around the outer edge (cover with foil, if crust starts to get too brown).
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This recipe was taken from the Daily Pie Cafe in Pie Town New Mexico
website Check the site for more information and cafe recipes