New Mexican Apple Pie

Ask Pie Town locals what you should order at Michael Rawl's Good Pie Cafe and they'll suggest New Mexican apple pie. It's basically New[ Mexico in a pie dish: green chiles, pinon nuts, and on top, the state flag rendered in dough. Rawl, a Baltimore native, developed the recipe shortly after opening Good Pie Cafe in Pie Town, New Mexico in 2001. It has been the bestseller ever since.]

Total Time:
4 hr
1 hr 30 min
1 hr
1 hr 30 min

8 to 10 servings

  • For the crust:
  • 4 tablespoons lard
  • 2 cups all-purpose flour, plus more for dusting
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • For the filling:
  • 6 to 7 apples (such as Granny Smith, Fuji and/or Gala), peeled and sliced (about 6 cups)
  • 1/2 cup all-purpose flour
  • 1/2 cup turbinado sugar, plus more for sprinkling
  • 2 tablespoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • 1/4 cup canned or frozen chopped hot green chiles (thawed if frozen)
  • 1/4 cup pine nuts
  • 1 large egg
  • Vanilla ice cream, for serving
  • Make the crust: Cut the lard into 1/2-inch cubes; transfer to a plate and freeze at least 1 hour. Combine the flour, granulated sugar, salt and baking powder in a large bowl. Cut in the lard with 2 knives until the mixture looks like coarse meal with pea-size bits of lard (do not overmix). A little at a time, stir in 1/2 to 1 cup ice water until the dough holds together when squeezed; the amount of water will vary depending on the humidity. (You can also make the dough in a stand mixer with the paddle attachment.) Divide the dough between 2 sheets of plastic wrap; use the plastic to help form each half into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight.

  • Make the filling: Combine the apples, flour, turbinado sugar, cinnamon, ginger, nutmeg, lemon juice, green chiles and pine nuts in a large bowl and toss. Let sit 20 minutes. Meanwhile, preheat the oven to 375 degrees F.

  • Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch deep-dish pie plate, then spoon the filling into the crust. Roll out the remaining disk of dough into a 12-inch round; lay the dough over the filling. Press the 2 crusts together around the edge, then fold the overhanging dough under itself and crimp with your fingers. Cut a few slits in the top crust or prick with a fork to let steam escape. Whisk the egg with 1/4 cup water and brush over the top crust. Sprinkle with turbinado sugar.

  • Bake, rotating the pie every 20 minutes, until golden brown, 1 to 1 1/2 hours. Transfer to a rack and let cool completely. Serve with ice cream.

  • Photograph by Devon Jarvis

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    Thanksgiving Desserts: Pies and Beyond