New Mexico Apple Pie
- Ready In:
- 2hrs 30mins
- Ingredients:
- 16
- 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
- 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).
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