Welcome to the Pie Town Cafe   




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"On the Great Divide its all Down Hill From Here"            
 
        Pie Town Cafe
           Open Saturdays
        September 20th and the 27th

              Fall 2014
                        Hours
     Sunday Brunch 10 am to 3 pm

    Monday Tuesday and Wednesday
                    10 am to 4 pm
        Closed Thursday Friday and Saturday

            Serving Hand Made to Order Burgers
               with Hand Cut Idaho french Fries
             Pulled Pork BBQ & Deli Sandwiches
               and our Orchard Chicken Salad Wrap
                                  and more...



                                  
                        And of course lots of 
                        The worlds best PIE
                      Fruit Pies, Cream Pies,
                  and the home of the famous
                      New Mexican Apple Pie
                with Green Chili and Pinon Nuts
          New Mexican Apple has been featured in
             Smithsonian Magazine February 2005
                        The Food Networks
        the "Best Thing I ever Ate" with Duff Goldman
                 and in an upcoming feature on
             CBS Sunday Morning with Bill Geist

Read about it here
http://www.smithsonianmag.com/history-archaeology/pietown.html


Here is the recipe for
New Mexican Apple Pie

                             For a 9 inch pie
6 cups peeled sliced apples
Granny Smith apples work great
  I prefer a mix of Grannys and Fuji or Galas

1/2 cup of flour
1/2 cup of sugar, white works fine but I prefer Turbinado
  2 Tbls cinnamon
1/2 tsp of dried ground ginger
1/2 tsp fresh ground nutmeg
2 oz of fresh lemon juice
2 oz of hot green chili
2 oz of pinon nuts (pine nuts)
egg wash 1 egg and 2 oz of water
2 Tbls of turbinado sugar

Mix all ingredients well in a bowl
and let them sit for 20 minutes to meld
fill the bottom crust and cover with a full top crust
poke the top crust with a fork to vent
brush with an egg wash
sprinkle the top with turbinado sugar
bake in a 375 degree oven for 1 to 1 1/2 hours
turn the pie every 20 minutes to get an even
 golden brown  
and look for thick bubbles of juices from the vent holes
I suggest a scoop of Vanilla ice cream
or whipped cream
share with good people and enjoy






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