Welcome to the Pie Town Cafe   

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"On The Great Divide, It's All Downhill From Here"            

                Welcome to

    Pie Town           Cafe
 Pie Town NM
  Is Open
        Sunday 10 to 3 and Monday
  Through Wednesday 8 to 3 accepting
          cash, checks, debit cards
         and credit cards with a PIN

           Contact Pie Town Cafe:
  Please always email or call ahead
Before making a long trip to see us

        Serving Hearty Breakfasts,
         Hand Made to Order Burgers

       with Hand Cut Idaho French Fries
      Pulled Pork BBQ & Deli Sandwiches
     and our Orchard Chicken Salad Wrap
                                  and more...

      For other pie places on the days we're
          not open, please see page two.

              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 recently 

                        in an upcoming feature on
     CBS Sunday Morning with Bill Geist
          as well as a featured recipe 
           in Food Network Magazine

Read about it here

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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