Welcome to the Pie Town Cafe   




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"On the Great Divide its all Down Hill From Here"            
  Welcome to 
 
    Pie Town           Cafe
         
         
          Closed
         Closed for the winter season
             and some restructuring
            
             Reopening on March 1st

           Thanks for your patience
                  and patronage
               See you in the Spring

          

   
     Call us 575-772-2700

       
         email click here


           
     

 


                 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 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
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


email us here at

the pie town cafe





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