Mexican Hot Apple Pie Food

MEXICAN APPLE PIE

Steps:

• Brush one side of tortillas with 2 T. melted butter.
• Sprinkle with sugar and cinnamon.
• Place 6 tortillas in bottom and up the sides of a greased 11x7 pan.
• Cover tortillas with apples.
• Combine milk, eggs, 2 T. butter,lemon juice, and cinnamon.
• Pour over apples.
• Top with remaining tortillas, covering completely.
• Cover with foil and bake at 350 degrees for 30 minute
• Bake uncovered for 15 mor minutes.
• Let stand 10 minute.
• Serve with whipped topping.

NEW MEXICAN APPLE PIE

Steps:

• 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.

MEXICAN CHOCOLATE PECAN PIE

Steps:

• For the crust: Spray a 9-inch pie dish with cooking spray.
• Blend the cookie crumbs, butter and brown sugar in a food processor until the crumbs are moist. Press the crumb mixture into the bottom and up the sides of the prepared pie dish. Cover the crust and freeze while preparing the filling. (Can be made 1 week ahead. Keep frozen.)
• Preheat the oven to 350 degrees F.
• For the filling: Combine the butter, brown sugar and corn syrup in a heavy medium saucepan. Bring to boil, stirring often. Boil 1 minute. Stir in the pecans and crema. Boil until the mixture thickens slightly, about 3 minutes. Remove from the heat. Add the chocolate and stir until the chocolate melts and the mixture is well blended.
• Pour the hot filling into the crust. Using a spoon, evenly distribute the nuts. Bake until the filling bubbles all over, about 10 minutes. Transfer the pie to a rack and cool completely before serving.

LATTICE APPLE PIE WITH MEXICAN BROWN SUGAR

Steps:

• Put a large heavy baking sheet in middle of oven and preheat oven to 425°F.
• Bring piloncillo, water, zest, spices, and 1/8 teaspoon salt to a boil in a small heavy saucepan, covered, stirring occasionally until piloncillo has dissolved. Remove lid and boil over medium-low heat until syrup is thickened and reduced to about 3/4 cup, 6 to 10 minutes. Discard zest and cool syrup slightly.
• Meanwhile, peel and core apples, then cut into 1/2-inch-wide wedges.
• Toss apples with flour, then with syrup.
• Roll out 1 piece of dough (keeping remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate.
• Trim edge, leaving a 1/2-inch overhang, and chill shell.
• Roll out remaining piece of dough on a lightly floured surface with a lightly floured rolling pin into a 16-by 11-inch rectangle. Cut dough crosswise into 11 (1 1/4-inch-wide) strips.
• Stir apple mixture, then spoon evenly into pie shell. Weave a tight lattice pattern over pie with pastry strips.
• 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.
• Reduce oven temperature to 375°F and bake until crust is golden and filling is bubbling, 50 to 60 minutes more. Cool pie to warm or room temperature, about 1 1/2 hours.

MEXICAN HOT APPLE PIE

Steps:

• 1. TORTILLA CHIPS: Preheat oven to 350 degrees. Brush each individual tortilla generously with butter. Sprinkle generously with cinnamon sugar, and cut into 8th's. Place on a cookie sheet and bake in oven until light brown (they brown quickly, keep an eye on them!), usually around 8-10 minutes. You can add a bit more butter and cinnamon sugar once they come out of the oven.
• 2. TOPPING: Place chips on the bottom of an individual serving plate. Spoon apple pie filling over top of the chips. Sprinkle Red Hot candy powder over top of the pie filling (to taste), sprinkle with cheddar cheese, and place in microwave on medium power, until the cheese is melted. You can choose to add whipped cream after it's finished cooking in the micro. SERVE HOT!
• 3. NOTE: I eat these quite a bit for dessert, and because they're so easy to make, I keep more ingrediants on hand that what I'll use for a night's servings. I bake extra chips, and store them in an airtight container for future use. When I crush my red hots, I use 3-4 bags worth, and put what I'm not using immediately into a ziplock baggy or airtight container for future use. And of course, I'm always stocked up on apple pie filling now, so making these becomes a 3 minute dessert, including prep!!! My personal tastes are to add extra cheese (I love apples and cheddar cheese together!!!), a little extra red hot dust for extra flavor, and opt out of using whipped cream (not a fan of the stuff to begin with.).

APPLE ENCHILADA DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.
• Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.
• Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.
• Makes 6 large tortillas; may be cut in half to serve 12.

LIQUID HOT APPLE PIE

Steps:

• In a large pot, combine the apple juice, ginger ale and brown sugar. Bring to a simmer and cook for 20 minutes. Cool to room temperature. Stir in the whiskey and spiced rum and let stand for 1 hour. Pour into 1 gallon jugs or containers and place a cinnamon stick in each one. Cover and store until serving. This can be served warm, but don't heat too much or the alcohol will burn off.

MEXICAN APPLE PIE

Steps:

• 1. ****I uses my electric casadila machine If you don't have one use a waffle iron instead. Just lay the top over the pie and it will brown both sides. Do not press down or filling will come out.*****
• 2. On a flat service take on flour tortilla and spread a tbsp of cream cheese in the middle not to get it too close to the sides. Sprinkle with cinnamon sugar. Add about 1 heaping tbsp of filing to cover the cream cheese
• 3. Take the bottom part of the tortilla and fold up half way, then take both sides and fold to the middle covering the pie filling, then the top fold down. Place seam side down on the hot pan and brown.
• 4. Assemble: On a plate place the pie, sprinkle with cinnamon sugar and powdered sugar. Place a spoon full of whipped cream on top and garnish with an apple pie slice.

NEW MEXICO APPLE PIE

Steps:

• Make filling: put apple slices in a big bowl; top will all the remaining ingredients, except lemon juice; mix well.
• Sprinkle the lemon juice over the apples to prevent browning.
• Set mixture aside to blend while the crust is being prepared.
• Make the crust: in a big bowl, combine the flour, baking powder, and salt.
• Cut in the butter and shortening.
• In a separate bowl, mix together the egg, vinegar, and water.
• Add to the flour mixture and blend with your hands until moist; add more water if needed.
• Preheat oven to 425°; divide dough into 2 sections.
• On a floured board, roll out each section into 11-inch rounds; fit 1 round into a 9-inch pie pan, and spread the piñon nuts evenly in the bottom.
• Mound the filling on top; place the second pastry round on top.
• Flute the edges and cut vent holes in the top crust.
• Bake for 15 minutes, then decrease temperature to 400° and continue baking for 1 hour or until the juices bubble around the outer edge (cover with foil, if crust starts to get too brown).