Mexican Apple Pie Recipes

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 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.

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.).

MEXICAN APPLE PIE

Steps:

• 1. Heat up oil to around 350 degrees. Cut the tortillas into how ever big you want your chips. Drop them carefully into the hot oil, fry until lightly golden brown, remove from oil, drain on paper towels, sprinkle as much cinnamon and sugar on the fry tortilla as you want.
• 2. Warm the Apple pie filling how ever you want, microwave or stove top.
• 3. On a plate this is where it gets simple you can make a big serving plater or a small plate. Place the cinnamon chips on the plate, cover with apple pie filling, then top with reddi-wip and enjoy.