New Mexico Style Apple Pie

Votes: 1

Time: 4 hours.
Complexity: easily
Servings: 8 - 10

Nutritional value per serving:

Calories 290, total fat 9 G., saturated fats 3 G., proteins 5 G., carbohydrates 47 G., fiber 4 G., cholesterol 26 mg, sodium 283 mg, sugar 19 G.

Ask the residents of Pie Town what to order at Michael Rawle's Good Pie Cafe, and they'll suggest the New Mexico apple pie. It's practically New Mexico in a pie: green chilies, pine nuts, and the state flag adorned the top. Rawle developed this recipe in 2001, and the pie has since become incredibly popular. Spicy chili peppers are harmoniously woven into the sweet apple filling, flavored with cinnamon and ginger. For a more complex flavor, use several apple varieties, both sweet and tart. Serve with a scoop of vanilla ice cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

4 tbsp. lard
2 cups all-purpose flour, plus extra for greasing
1 tbsp. granulated sugar
1 teaspoon of salt
1 teaspoon baking powder

Filling

6-7 apples (such as Granny Smith, Fuji, and/or Gala), peeled and thinly sliced (about 6 cups)
0.5 cups premium flour
0.5 cup turbinado sugar + extra for sprinkling
2 tablespoons ground cinnamon
0.5 tsp ground ginger
0.5 tsp freshly grated nutmeg
1/4 cup freshly squeezed lemon juice (from about 2 lemons)
1/4 cup canned or frozen chopped hot green chili peppers (thawed)
1/4 cup pine nuts
1 large egg
Vanilla ice cream, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, lard, turbinado sugar, apples, chili pepper, pine nuts, nutmeg, ground ginger, cinnamon

Cooking the dish according to the recipe:

Cake:

Cut the lard into 1/2-inch cubes, transfer to a plate, and freeze for at least 1 hour. In a large bowl, combine the flour, granulated sugar, salt, and baking powder. Using two knives, fold in the lard until the mixture resembles coarse meal with pea-sized pieces of fat (do not overmix). Gradually whisk in 1/2 to 1 cup of ice water until the dough comes together when pressed; the amount of water will vary depending on the humidity. You can also mix the dough in a stand mixer fitted with a paddle attachment. Divide the dough in half and place it on 2 pieces of plastic wrap; form each half into a disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or overnight.
Filling:

In a large bowl, combine the apples, flour, turbinado sugar, cinnamon, ginger, nutmeg, lemon juice, green chili pepper, and pine nuts. Let sit for 20 minutes. Meanwhile, preheat the oven to 190°C.

On a lightly floured work surface, roll out 1 disk of dough into a 12-inch (30-cm) circle. Place the dough in a deep 9-inch (22-cm) pie dish, then spoon the filling onto the dough. Roll out the remaining disk of dough into a 12-inch (30-cm) circle; place the dough on top of the filling. Pinch the edges of the two dough sheets together, then fold the overhanging dough under itself and press with your fingers. Cut a few slits in the surface of the pie or prick with a fork to release steam. Beat the egg with 1/4 cup water and brush the dough. Sprinkle with turbinado sugar.
Bake the pie, rotating it every 20 minutes, until golden brown, 1 to 1.5 hours. Transfer to a wire rack and let cool completely. Serve the apple pie with ice cream.

Author of the recipe - Michael Rawle is the owner of the cafe.

Categories:

recipe / Calorie content of prepared meals / Autumn dishes / Desserts / Fruit desserts / Sweet pies, tarts and casseroles / Tex-Mex

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