July 30, 2008

Vacation 2008.... Pie Town, New Mexico


On Highway 60 from Soccoro we headed west and took some time to stop through and see the Very Large Array and do some more camping. On this road we went through a tiny little town on the Continental Divide called Pie Town, New Mexico.

There really is a pie shop... actually there are two pie shops right on the divide. We stopped at the Daily Pie Cafe.


So, we stopped in and had some pie and coffee. We sampled the peanut butter pie, apple pie, harvest pie, pecan pie and chocolate cream pie.


We could not leave this little town without purchasing one to go.

We picked up, what they call, a New Mexico Apple Pie.


It has apples grown in New Mexico, chilis and pine nuts. OH.MY.GOODNESS!!! YUM!!!!!


I will be practicing this one for my family for the holidays.

I also picked up this little gem...



(it is ALL pie recipes!!!)
and a coffee cup, 'cause what is pie without coffee?

Here is the NM Apple Pie recipe from the Daily Pie website...

Smithsonian New Mexican Apple Pie

4 large granny smith apples, peeled, cored and sliced
1 c. sugar
3 T. flour
2 t. cinnamon
¾ t. nutmeg
½ c. green chili, hot or mild to taste
3/4 c. pinon nuts
1 T lemon juice

Put apple slices into large mixing bowl. Top with seasonings, chili and pinon mix well. Set aside to blend flavors while the crust is being prepared.

Pastry crust (makes four crusts)
This recipe will use two crusts.
The other two can be frozen for future use

2 ½ c. flour
¼ t. baking powder
1 t. salt
½ c. salted butter
½ c. shortening
1 egg
1 T. white vinegar
1 c. cold water

Combine flour, baking powder and salt. Cut in butter and shortening. In separate bowl, mix egg, vinegar and water. Add to flour mixture and blend with hands until dry ingredients are moist (more water may have to be added).

Divide dough into four sections. Roll out one section on a floured board to fit 9” pie pan. Put crust into pan. Place apple mix , mounded in the center. Top with one rolled section of crust. Flute edges, cut vent holes into top crust. Brush with egg wash and sprinkle natural sugar on top (optional). Bake at 425 degrees for 15 minutes, then 400 degrees for one hour. Pie is done when juices bubble thick around the outer edge.

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