The first pie recipe is for an Apple Green Chile Pie
topped with toasted pine nuts. Before we get started with the pie recipe
we first need to make the crusts.
This recipe is for two crusts, unless you take shortcut of going to the store
and trying to find some unbroken fresh frozen crusts.
Crust Recipe (for 2 pie crusts)
4 cups white unbleached flour
1/2 lb salted butter cut up in small chunks, room temp but not soft
6 to 8 tb ice water
1 egg yolk
In a large bowl containing the flour add the butter and work with a fork.
The butter needs to be blended with the flour until the butter is approximately
the size of little pumpkin seed-sized chunks. Slowly add 2 tb of ice water to
this mixture at the time, continuing to work out the flour and butter until it
becomes a doughy consistency. You donÕt want the dough to be too sticky
so add the water slowly. You will need to use your hands at the end.
Cut the dough in half for the two pies. Dust a counter with more flour and
start rolling the dough with a rolling pin until it is about 2 to 3 inches wider
than the pie pan, about an 8th of an inch thick. Fold in four and place on the
pie pan, unfold and pinch the edges around as in the picture.
Mix the egg yolk with one tsp of water and brush the edges to obtain a nice
golden brown color when baked. Preset your oven to 400. Prick the bottom of the
pies with a fork and pre-bake about 20 minutes till the edges are a light brown.
You might have to check the crusts to deflate the bottoms with the fork. I realize
that it takes some practice, but there is nothing like a nice home baked crust.
The Pie itself...
8 Granny Smith apples (green), cored, peeled and sliced.
Juice of one lemon
1 small can of mild green chiles, diced
2 tsp chili powder
3 tb oven roasted pine nuts
1/2 C dark brown sugar
1 tsp ground cinnamon
Start cooking the apples on medium heat, add the sugar, cinnamon and chili
powder, lemon juice and finally the pine nuts which can be roasted on a cookie
sheet in a 400 degree oven for a few minutes. When the apples are cooked and
soft, but not falling apart, add the green mild Chiles to the mix.
Take the apple filling mixture and put it into one of the pre-cooked
crusts and add a few more pine nuts to the top. Bake again at 400 degrees until the
edges of the crust turn from a light golden brown to a darker color. Remove the
pie and let it cool off for about 20 minutes, then cut and serve. This pie includes
a great balance of flavors.
back to top
Roasted Tomato Mole Pie
12 nice ripe tomatoes sliced 1/4" thick and roasted on a greased cookie
sheet until soft
3 tb mole dissolved in 1/4 C hot water
1/2 C chunky green chile sauce
3 tb roasted pine nuts
Line the pre-baked pie crust with half of the roasted tomatoes. Add and spread
half of the mole mixture and half of the chunky green chile sauce. Repeat this
process by adding the pine nuts in between the layers and also as a topping.
Once you are done put the pie into a 400 degree oven until the crust is a nice
dark golden color. Set to cool about 10 minutes, slice and serve. This pie makes
a great vegetarian main course.
Enjoy...
Chef Ara
www.theoasisofmysoul.com
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