I come from a town called Pie

East of Arizona, Southwest of Albuquerque, there really is a Pietown. And in that Pietown, there is a cafe that sells, you guessed it, pie. And every year? Yes, they have a pie contest. All in Pietown, New Mexico.

But what's really intriguing to me, is the kind of pie they make. Apple pie, with green chiles. Now I love apple pie. And I love green chiles. But I can't say I've ever had the two together. Here is the recipe from the Daily Pie Cafe, in Pietown, New Mexico:
4 large granny smith apples, peeled, cored and sliced
1 c. sugar
3 T. flour
2 t. cinnamon
¾ t. nutmeg
½ c. green chili, hot or mild to taste
3/4 c. pinon nuts
1 T lemon juice

Put apple slices into large mixing bowl. Top with seasonings, chili and pinon mix well. Set aside to blend flavors while the crust is being prepared.

Pastry crust (makes four crusts)
This recipe will use two crusts.
The other two can be frozen for future use

2 ½ c. flour
¼ t. baking powder
1 t. salt
½ c. salted butter
½ c. shortening
1 egg
1 T. white vinegar
1 c. cold water

Combine flour, baking powder and salt. Cut in butter and shortening. In separate bowl, mix egg, vinegar and water. Add to flour mixture and blend with hands until dry ingredients are moist (more water may have to be added).

Divide dough into four sections. Roll out one section on a floured board to fit 9” pie pan. Put crust into pan. Place apple mix , mounded in the center. Top with one rolled section of crust. Flute edges, cut vent holes into top crust. Brush with egg wash and sprinkle natural sugar on top (optional). Bake at 425 degrees for 15 minutes, then 400 degrees for one hour. Pie is done when juices bubble thick around the outer edge.

Oh what I'd give to try this pie. Here's to Pietown! Here's to Pie!