Recipe by mollypaul
An unusual dessert from Margarita C. Hinojosa of Benavides, Texas, famous in the Rio Grande Valley for her Nopalito Pie as published in the Texas Highways magazine. Her creation is reminiscent of the taste of apple pie, especially if served warm and topped with a gorgeous vanilla ice cream (whipped cream works well, too).
- 8 fresh cactus pieces, paddles with thorns and eyes removed and tough edges sliced off,diced
- 1 pastry for double-crust pie, 9 inch (either your favorite recipe OR frozen premade pie crusts)
- 1 cup sugar
- 3 tablespoons flour
- 3⁄4 teaspoon cinnamon
- 1 tablespoon butter or 1 tablespoon margarine
- 1 slice Fruit of prickly pear cactus (optional)
Directions See How It's Made
- Preheat oven to 350F.
- Parboil cactus for 3 minutes in enough boiling, lightly salted water to cover in a covered saucepan.
- Drain and rinse under running water.
- Roll half of pastry to 1/8-inch thickness on a lightly floured surface.
- Place in a 9-inch pie plate; trim off excess pastry along edges and set to the side.
- Combine cactus dice (nopalitos) and next three ingredients; mix well by hand.
- Spoon filling evenly into pastry shell, and dot with butter.
- Roll remaining pastry to 1/8-inch thickness; cut into 1/2-inch strips and arrange into lattice; fold edges under and flute into a pretty edge.
- Bake for 50-60 minutes.
- Garnish with slice of prickly pear fruit, if desired.