Every Thanksgiving we share a favorite pie recipe. This is one we hope will become the OFFICIAL State Pie of New Mexico!
NEW MEXICO APPLE PIE W/GREEN CHILE & PINON
2 unbaked pastry crusts
5-6 Large Apples, peeled, cored and sliced (we use 1/2 Granny Smith and 1/2 Fuji or Gala -any apple will work EXCEPT Red Delicious)
1 T. lemon juice
1/2 c. sugar (may need more if using only tart apples)
2 tsp. cinnamon2 -3 T. cornstarch OR flour (dependingon how juicy apple/chile mix becomes)
1/2 -1 c. roasted and chopped green chile, drained if using frozen (Autumn Roast is pretty, Medium heat preferred)
3/4 c. pinon or pine nuts, toasted
1 -2 T. butter, cubed
1 egg white, mixed w/3 T. water for egg wash (optional)
1 -2 tsp. decorating sugar or table sugar for sprinkling on top (optional)
Preheat oven to 425 degrees.
Combine apples, lemon juice, sugar and cinnamon in a bowl. Let sit a few minutes so the apples can macerate. Add cornstarch and gently mixto dissolve. Add chile and mix gently to incorporate. If chile is very wet, more cornstarch may be added.
Place bottom pastry in pie pan (Pyrex or suitable glass preferred). Scatter toasted and cooled pinon/pine nuts in bottom. Add apple mixture, moundingslightly in center, then dot with butter. Use egg wash to coat rim of crust to create a seal. Place top crust on apples and crimp pastry edges together. Cut several steam holes then brush w/egg wash and sprinkle w/decorating sugar or regular table sugar. (Egg wash and decorative sugar are optional but will result in a more polished looking pie.) Decorate top crust with a pastry scrap cut to look like a chile and sprinkled with cinnamon.
Place pie in center of oven and bake for 15-20 minutes at 425. Turn heat down to 350 and continue baking another 40-50 minutes or until crust is golden brown and juices are bubbling from steam vents. If using glass pie pan, look at bottom of pie to ensure it is brown. If not, continue baking for another few minutes. If edgesof pie crust begin to get too dark, cover w/strips of aluminum foil or use pie crust shields.
Cool on wire rack for one hour. Enjoy w/ice cream!