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Prep Time: 1 Minutes Cook Time: 1 Minutes |
Ready In: 2 Minutes Servings: 6 |
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The Daily Pie Cafe, Pie Town New Mexico Ingredients:
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 |
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).
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