Mexican Apple Pie Recipes

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.

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.

OLD FASHIONED APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.
• Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.

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.

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.

ALL AMERICAN APPLE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Crust: In a large bowl, mix together 1 1/2 cups flour, oil, milk, 1 1/2 teaspoons sugar and salt until evenly blended. Pat mixture into a 9 inch pie pan, spreading the dough evenly over the bottom and up sides. Crimp edges of the dough around the perimeter.
• To Make Filling: Mix together 3/4 cup sugar, 3 tablespoons flour, cinnamon, and nutmeg. Sprinkle over apples and toss to coat. Spread evenly in unbaked pie shell.
• To Make Topping: Using a pastry cutter, mix together 1/2 cup flour, 1/2 cup sugar and butter until evenly distributed and crumbly in texture. Sprinkle over apples.
• Put pie in the oven on a cookie sheet to catch the juices that may spill over. Bake 45 minutes.

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).