New Mexico Apple Pie

The Daily Pie Cafe, Pie Town New Mexico

• Ready In: 2 hrs 30 mins
• Serves: 6

Ingredients

• Crust

• 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)

• Filling

• 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

Directions

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).