Apple Green Chile Pie and Roasted Tomato Mole Pie
Desert Lil's Delicacies - A DesertUSA Food Feature
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.
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.
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.
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.
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