Prep 1 hr 15 mins
Cook 1 hr 15 mins
The Daily Pie Cafe, Pie Town New Mexico
- 2 1⁄2 cups all-purpose flour
- 1⁄8 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄4 cup cold salted butter
- 1⁄4 cup vegetable shortening
- 1 egg
- 1 teaspoon distilled white vinegar
- 1⁄2 cup cold water
- 3⁄4 cup pine nuts (pinon nuts)
- 4 large granny smith apples, peeled, cored, and sliced
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 3⁄4 teaspoon ground nutmeg
- 1⁄2 cup canned diced green chiles (hot or mild, to taste)
- lemon juice, for spinkling
- Make filling: put apple slices in a big bowl; top will all the remaining ingredients, except lemon juice; mix well.
- Sprinkle the lemon juice over the apples to prevent browning.
- Set mixture aside to blend while the crust is being prepared.
- Make the crust: in a big bowl, combine the flour, baking powder, and salt.
- Cut in the butter and shortening.
- In a separate bowl, mix together the egg, vinegar, and water.
- Add to the flour mixture and blend with your hands until moist; add more water if needed.
- Preheat oven to 425°; divide dough into 2 sections.
- 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.
- Mound the filling on top; place the second pastry round on top.
- Flute the edges and cut vent holes in the top crust.
- 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).
This recipe was taken from the Daily Pie Cafe in Pie Town New Mexico