It’s PIE WEEK Y’ALL!!!!

I know I’ve been slow to getting back on this blogging bandwagon, but life is coming together.

I am grateful for the present, and I am grateful for all life has to offer.

The world is my oyster!

One of things I absolutely love about this blog is how I’ve been able to meet and become friends with women all over the US, and share a love of cooking, sharing recipes and stories, and grow friendships.

Nothing inspires me more than collaborating on theme weeks with these ladies, and PIE WEEK, HELLO!!!!

Being that my parents live in Arizona, many trips have been spent driving baaack and forth, and baaaaack and forth along this 16 hour route. Many times, my aunt and mother and I have all jumped in the car and made the trip together.

The great thing about leaving all the men at home, is that we are able to stop and explore whatever shop or fruit stand we desire.

Which is how we discovered Pie Town.

Pie Town y’all.

As in Pie Town, New Mexico, a real live town in the middle of absolutely nowhere.

Known for it’s PIE.

Three standing pie cafes, all competing for your love and hungry stomach.

Pie Town is known for their New Mexican Apple Pie, and each cafe makes it a little differently.

We fell in love with the Daily Pie Cafe.
An old adobe structure, with a rusty tow truck out front, friendliest staff I’ve ever met, and lots and lots… and lots of pie.

New Mexican Apple Pie is a sweet hot conundrum.

A confusion in your mouth.

A party on the tongue.

Pine nuts add nuttiness and a crunch, and Hatch green chiles add the perfect amount of back of the throat heat.

Y’all are going to love it, more so than Texas’ famous pepper jelly.

Take a look around the rest of Pie Week, and save these recipes!!!

Monday:

From My Sweet Heart Cranberry Cherry Ricotta Pie
The Girly Girl Cooks Coconut Cream Pie
Comfortably Domestic Mile High Apple Pie,

 

Tuesday:

Inside NanaBread’s Head Black & White Coconut Tart
La Petite Pancake Pineapple Pie
The Grommom Papaya PIE! 

Wednesday:

Tenaciously Yours Grandma’s Chocolate Pie
Bakeaholic Mama Chocolate Cream Pie
Comfortably Domestic Maple Sweet Potato w/Swiss Meringue,

 

Thursday:

Pineapple and Coconut Boozy Pumpkin Eggnog Pie 
Bakeaholic Mama Sweet Potato Tartlets

 

Friday:

Munching in the Mitten Sweet Potato Pie
Decadent Philistines Save the World Refrigerator Pumpkin Porter Chocolate Pie with Toasted Pumpkin Marshmallow “Meringue”
Climbing Grier Mountain Mini Butternut Squash Pie Stacks with Marshmallow Frosting 

Saturday:

Country Cleaver Biscoff Pie with Whiskey Mallow Fluff
Comfortably Domestic Very Berry Cherry Pie
Pineapple and Coconut Persimmon, Pear and Brandy Pie with Vanilla Bean Crumble

~Peace, Love, and Green Chiles Y’all….

Print Save

New Mexican Apple Pie

Adapted from The Daily Pie Cafe

Ingredients:

3 large granny smith apples, peeled and sliced
1 T lemon juice
1/2 cup white sugar
1/2 cup brown sugar
3 T flour
2 tsp cinnamon
3/4 tsp ginger
3/4 cup Hatch green chili, canned
3/4 cup pine nuts
2 pie crusts for 9 inch pie

Directions:

In a medium bowl, combine apples and seasonings and let sit a few minutes to coat. Next, add green chiles and stir. Lay the bottom pie crust over a 9" pie plate and sprinkle the pine nuts over the bottom crust. Spoon in the apple filling, and cover with top pie crust. If you'd like, you may lightly brush with an egg wash, and sprinkle with a pinch of sugar. Bake at 425 degrees for 15 minutes, then at 400 for 45-60 minutes, until juices have set up, and crust is golden. If the crust begins to darken, cover the pie with foil for the remaining baking time. Let cool, and serve.