Pie Town, USA

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…Actually, there really is a Pie Town (population 2,600) and it’s in New Mexico.  Here’s a blurb about their history from the town website:

“In the early 1920’s Mr.Clyde Norman a tall Texan and a WW1 veteran who “liked to bake” began making dried apple pies and began making them at his at his upstart business on a piece of ground that lay along a little rocky ridge and the “Coast to Coast Highway” later to become U.S. 60. The word got around that the best pies anywhere were to be found at “Pie Town.”
Of course, Pie Town is home of the Daily Pie Cafe, famous for their New Mexico Apple Pie:

New Mexican Apple Pie

4 large granny smith apples, peeled, cored and sliced
1 cup sugar
3 Tablespoons flour
2 tsp cinnamon
3/4 tsp nutmeg
1/2 cup green chili, hot or mild to taste
3/4 cup pinon nuts
1 Tablespoon lemon juice

Put apple slices into large mixing bowl. Top with seasonings, chili and pinon mix well. Set aside to blend flavors while the crust is being prepared.

Pastry crust (makes four crusts)
This recipe will use two crusts. The other two can be frozen for future use

2 1/2 cup flour
1/4 tsp baking powder
1 tsp salt
1/2 cup salted butter
1/2 cup shortening
1 egg
1 Tablespoon white vinegar
1 cup cold water

Combine flour, baking powder and salt. Cut in butter and shortening. In separate bowl, mix egg, vinegar and water. Add to flour mixture and blend with hands until dry ingredients are moist (more water may have to be added).

Divide dough into four sections. Roll out one section on a floured board to fit 9” pie pan. Put crust into pan. Place apple mix , mounded in the center. Top with one rolled section of crust. Flute edges, cut vent holes into top crust. Brush with egg wash and sprinkle natural sugar on top (optional). Bake at 425 degrees for 15 minutes, then 400 degrees for one hour. Pie is done when juices bubble thick around the outer edge.