From The Daily Pie Cafe, located in Pie Town, New Mexico
- 4 large granny smith apples, peeled, cored and sliced
- 1 cup sugar
- 3 tablespoons flour
- 2 teaspoons cinnamon
- ¾ teaspoon nutmeg
- ½ cup green chili, hot or mild to taste
- 3/4 cup pinon nuts
- 1 tablespoon lemon juice
- 2 pastry crusts, your favorite pastry, or pre-made
- 1 tablespoon soy milk, for pastry wash
- 1 tablespoon natural sugar, to top crust
Put apple slices into large mixing bowl. Top with seasonings, chili ,and pinon, and mix well. Set aside to blend flavors while preparing your pastry crust. Place one crust into a 10 inch pie pan. Place the apple mix into the pastry, mounding it in the center. (The apples will cook down considerably) Top with the second crust.
Flute edges, cut vent holes into top crust. If you have made your own crust, you may have a little extra crust you can cut out chiles to top the pie.) Brush with a little soy milk and sprinkle natural sugar on top. You will want to place your rack to the lower position in the oven, in order that the bottom of the pie gets well baked and stays crisp.
Bake at 425 degrees for 15 minutes, then 400 degrees for one hour. You may want to place a little foil around the edges of the crust if it begins to brown more than you want. The pie is done when the juices bubble thick around the outer edge, and you can test the doneness of the apples with a knife. Let cool to room temperature before serving. The pie can be made the day before serving, just lightly cover and keep in a cool place.