(makes 1 pie)
• 6 to 7 medium apples
• 1⁄2 cup granulated sugar
• 3 Tbsp. fresh lemon juice
• 2 Tbsp. ground cinnamon
• 2 Tbsp. tapioca starch or all-purpose flour
• 1 Tbsp. chopped lemon zest (optional)
• 1 cup chopped roasted green chiles, drained
Pastry for 1 double-crust pie:
• 3⁄4 cup piñon nuts, toasted
• 1 to 2 Tbsp. butter, cut into small pieces
• 1 large egg whisked with 1 Tbsp. of water
• sprinkle of decorative or granulated sugar
Preheat the oven to 425°F. Peel, core, and slice the apples. Rinse, then sprinkle with granulated sugar and lemon juice to macerate. Toss with the cinnamon, tapioca, lemon zest, and chiles.
Roll out the pastry and cut two crusts. Fit the bottom crust into your pie pan. Sprinkle half of the piñons on the bottom crust, cover with the apple mixture, and sprinkle the rest of the piñons on top of the apples. Dot with butter. Place the top crust over the apples, seal the edges with the egg wash, and flute the pastry. Cut steam vents in the top crust and brush lightly with egg wash. Sprinkle with decorative sugar, if desired.
Bake the pie for 20 minutes, then turn down the oven temperature to 350°F, rotate the pie 180 degrees, and continue to bake for 40 to 45 minutes, until the top is golden brown and the juices begin to bubble.
This recipes comes fromThe New Mexico Farm to Table Cookbook: 100 Homegrown Recipes from the Land of Enchantment (Countryman Press, 2015). Straight from the kitchens of New Mexico’s farms and ranches, the delicious recipes in this cookbook truly capture the unique signature flavors and dishes of the state.