NEW MEXICO APPLE PIE

New Mexico Apple Pie image

Provided by ratherbeswimmin

Categories Pie

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 16

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

Steps:

Make filling: put apple slices in a big bowl; top will all the remaining ingredients, except lemon juice; mix well.
Sprinkle the lemon juice over the apples to prevent browning.
Set mixture aside to blend while the crust is being prepared.
Make the crust: in a big bowl, combine the flour, baking powder, and salt.
Cut in the butter and shortening.
In a separate bowl, mix together the egg, vinegar, and water.
Add to the flour mixture and blend with your hands until moist; add more water if needed.
Preheat oven to 425°; divide dough into 2 sections.
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.
Mound the filling on top; place the second pastry round on top.
Flute the edges and cut vent holes in the top crust.
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).