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Mexican Apple Pie

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  • Prep 20 min
  • Total 1 hr 20 min
  • Ingredients 15
  • Servings 4
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A fall favorite, apple pie is one of America's best-loved desserts. Today we give this American favorite a Mexican twist by using piloncillo instead of sugar. Piloncillo gives this pie a touch of warmth; and cinnamon, allspice and fresh lemon juice give the apples a perky punch.
by Vianney Rodriguez
Updated Sep 28, 2015
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Ingredients

For pie crust:

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2/3 cup unsalted butter, cold and diced
  • 4-5 tablespoons cold water

For pie:

  • 1/2 lb piloncillo (substitute with brown sugar)
  • 3/4 cup water
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground allspice
  • 2 1/2 lbs medium apples, peeled, cored and cut into 1/2 inch wedges
  • 3 tablespoons all-purpose flour
  • 2 tablespoons water
  • 2 tablespoons egg wash (1 egg beaten with 1 Tbsp. water)
  • 1 tablespoon sugar

Directions

  •  
    1
    For pie crust: In a large mixing bowl, sift together flour and salt. Cut in the butter with two knives or a pastry cutter until mixture resembles coarsely ground cornmeal, and butter pieces are about the size of small peas.
  •  
    2
    Turn dough out onto a floured work surface and divide evenly. Quickly flatten dough with hands into 2 disks, dust with flour and wrap in plastic wrap. Chill in the refrigerator until firm, about 1 hour, before rolling out. (Makes two 9-inch shells)
  •  
    3
    For pie: Preheat oven to 425 °F.
  •  
    4
    In a saucepan, add piloncillo, water, lemon zest, lemon juice, cinnamon and allspice. Bring to a boil, stirring occasionally until piloncillo completely dissolves. Reduce heat and cook until syrup has thickened and is reduced to half, about 10 minutes.
  •  
    5
    In large bowl toss apples with flour, then add syrup and toss again to coat. Remove one piece of dough from fridge and roll out on lightly floured surface to from a 13-inch round, then fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang, and chill.
  •  
    6
    Roll the remaining piece of dough into a 1/8-inch thick rectangle. Using a fluted pastry cutter, cut the rectangle into 1/2- to 3/4-inch wide strips.
  •  
    7
    Remove pie pan from fridge, stir apple mixture and then spoon evenly into pie shell. Carefully lay 5 or 6 strips across the pie. Weave a center strip first, folding back alternate strips every time you add another cross strip. Trim the strips to the edge of the pie dish. Fold the bottom crust over the lattice strips and crimp to seal. Cover pie with plastic wrap and chill for 1 hour.
  •  
    8
    Set a baking sheet lined with aluminum foil (for easier clean-up) on the lowest rack. Remove pie from refrigerator and brush egg wash lightly over the top; sprinkle remaining 1 teaspoon of sugar over crust.
  •  
    9
    Stir apple mixture, and then spoon evenly into pie shell. Weave a tight lattice pattern over pie with pastry strips.
  •  
    10
    Trim all strips flush with edge of pie plate. Fold bottom crust up over edge of lattice and crimp. Brush lattice (but not edge) with milk and sprinkle with sugar. Bake pie on hot baking sheet 20 minutes.

Expert Tips

  • tip 1
    Save yourself time in the kitchen by making the pie crust a few days before you plan on baking your pie. Pie crust can be kept in fridge up to 4 days of freeze for a month.
  • tip 2
    Use a mix of sweet/tart apples for your pie.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • A fall favorite, apple pie is one of America's best-loved desserts. Today we give this American favorite a Mexican twist by using piloncillo instead of sugar. Piloncillo gives this pie a touch of warmth; and cinnamon, allspice and fresh lemon juice give the apples a perky punch.
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