![New Mexican Apple Pie](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/apple-pie--new-mexican-cuisine--f54ce5e2-59d0-4e2a-993f-44056263c951.png)
Recipe
New Mexican Apple Pie
Spicy Apple Pie with a Southwestern Twist
4.8 out of 5
In the vibrant and flavorful world of New Mexican cuisine, we have taken the classic American apple pie and given it a spicy twist. This New Mexican Apple Pie combines the comforting sweetness of apples with the heat of traditional New Mexican spices, creating a unique and delicious dessert that will transport your taste buds to the Southwest.
Metadata
Preparation time
30 minutes
Cooking time
45-50 minutes
Total time
1 hour 20 minutes
Yields
8 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Dairy-free (if using dairy-free butter substitute), Nut-free, Soy-free, Kosher
Allergens
Wheat (gluten), Dairy (if using butter)
Not suitable for
Vegan, Gluten-free, Paleo, Low-carb, Keto
Ingredients
While the original American apple pie is known for its sweet and cinnamon-spiced filling, our New Mexican adaptation adds a touch of heat and complexity by incorporating traditional New Mexican spices such as red chili powder and cumin. These spices infuse the pie with a distinct Southwestern flavor that sets it apart from the traditional version. We alse have the original recipe for Apple Pie, so you can check it out.
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2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
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1 teaspoon (5g) salt 1 teaspoon (5g) salt
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1 cup (226g) unsalted butter, cold and cubed 1 cup (226g) unsalted butter, cold and cubed
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6-8 tablespoons (90-120ml) ice water 6-8 tablespoons (90-120ml) ice water
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6 cups (900g) Granny Smith apples, peeled, cored, and thinly sliced 6 cups (900g) Granny Smith apples, peeled, cored, and thinly sliced
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1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
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1/4 cup (50g) brown sugar 1/4 cup (50g) brown sugar
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2 tablespoons (16g) all-purpose flour 2 tablespoons (16g) all-purpose flour
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1 teaspoon (2g) ground cinnamon 1 teaspoon (2g) ground cinnamon
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1/2 teaspoon (1g) ground red chili powder 1/2 teaspoon (1g) ground red chili powder
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1/2 teaspoon (1g) ground cumin 1/2 teaspoon (1g) ground cumin
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1/4 teaspoon (0.5g) ground nutmeg 1/4 teaspoon (0.5g) ground nutmeg
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1 tablespoon (15ml) lemon juice 1 tablespoon (15ml) lemon juice
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1 tablespoon (15g) unsalted butter, melted 1 tablespoon (15g) unsalted butter, melted
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1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
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1 tablespoon (15g) granulated sugar (for sprinkling) 1 tablespoon (15g) granulated sugar (for sprinkling)
Nutrition
- Calories: 320 kcal / 1340 KJ
- Fat: 16g (Saturated Fat: 10g)
- Carbohydrates: 42g (Sugar: 24g)
- Protein: 3g
- Fiber: 3g
- Salt: 0.4g
Preparation
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1.In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
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2.Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough into two equal portions, shape each into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour.
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3.Preheat the oven to 190°C (375°F).
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4.In a separate bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, red chili powder, cumin, nutmeg, and lemon juice. Toss until the apples are evenly coated.
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5.Roll out one of the dough disks on a lightly floured surface to fit a 9-inch pie dish. Transfer the rolled dough to the pie dish and gently press it into the bottom and sides.
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6.Pour the apple filling into the pie crust and dot with the melted butter.
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7.Roll out the second dough disk and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut a few slits on the top crust to allow steam to escape.
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8.Brush the top crust with the beaten egg and sprinkle with granulated sugar.
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9.Place the pie on a baking sheet and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
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10.Remove from the oven and let the pie cool for at least 1 hour before serving.
Treat your ingredients with care...
- Apples — Choose firm and tart apples such as Granny Smith for the best texture and flavor in the pie.
- Red chili powder — Adjust the amount of chili powder according to your spice preference. Increase or decrease as desired.
- Cumin — Use ground cumin for convenience, but you can also toast and grind whole cumin seeds for a more intense flavor.
- Lemon juice — The lemon juice adds a touch of acidity to balance the sweetness of the apples. Freshly squeezed lemon juice is recommended for the best flavor.
- Butter — For a dairy-free version, substitute the butter with a dairy-free butter substitute of your choice.
Tips & Tricks
- To prevent the crust from becoming soggy, sprinkle a little flour or ground almonds on the bottom of the pie crust before adding the apple filling.
- For an extra kick of heat, sprinkle a pinch of red chili powder on top of the pie before baking.
- Serve the pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast of flavors and temperatures.
- If the edges of the pie crust start to brown too quickly during baking, cover them with aluminum foil to prevent burning.
- Leftover pie can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Serving advice
Serve the New Mexican Apple Pie warm or at room temperature. It pairs well with a scoop of cinnamon ice cream or a drizzle of caramel sauce for an indulgent dessert experience.
Presentation advice
To enhance the presentation of the New Mexican Apple Pie, dust the top crust with a sprinkle of powdered sugar before serving. You can also garnish each slice with a small red chili pepper for a touch of visual appeal.
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