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Ranchos de Taos Apple Pie

Ranchos de Taos Apple Pie

Favorite Pie Dough, plus 2 Tablespoons all purpose flour
12 Granny Smith, Macintosh, Golden Delicious Apples or combination
1/2 cup sugar, plus 1 Tablespoon for top of pie
Juice of one lemon
11/2 teaspoon cinnamon
2 Tablespoons unsalted butter
1 large egg, beaten

Heat oven to 475. On a lightly floured surface roll out your pie dough into two 1/8 inch-thick circles to a diameter slightly larger than that of an 11" plate.
Press one pastry circle into pie plate then wrap the other in wax paper. Chill both pastries until firm, about 30 minutes.

In a large mixing bowl, combine apples, sugar, lemon juice, cinnamon & flour. Toss well. Spoon apples into pie pan. Dot with butter & cover with remaining cold pastry circle. Seal top & bottom circles together while crimping edges with fingers to make a beautiful crust. Create several steam vents across the top. Brush with beaten eggs & sprinkle with additional sugar.

Bake until crust is brown and juices are bubbling throughout vents… about 50-60 minutes. Cool on wire rack before serving with vanilla ice-cream or fresh whipped cream.
 


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