Mexican Apple Pie Recipes

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APPLE ENCHILADA DESSERT



Apple Enchilada Dessert image

Apples rolled in flour tortillas. VERY delicious, easy and fast to make. Substitute apples with peaches or cherries if desired.

Provided by ReDonna

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 35m

Yield 6

Number Of Ingredients 7

1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
⅓ cup margarine
½ cup white sugar
½ cup packed brown sugar
½ cup water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.
  • Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.
  • Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.
  • Makes 6 large tortillas; may be cut in half to serve 12.

Nutrition Facts : Calories 483.5 calories, Carbohydrate 88.3 g, Fat 13.5 g, Fiber 2.8 g, Protein 4.5 g, SaturatedFat 2.6 g, Sodium 399.7 mg, Sugar 34.6 g

AMERICAN APPLE PIE



American Apple Pie image

This is the American Apple Pie.

Provided by Lori Haussy

Categories     Desserts     Pies     Apple Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

⅓ cup packed light brown sugar
⅓ cup white sugar
1 tablespoon all-purpose flour
1 teaspoon lemon juice
⅓ teaspoon ground cinnamon
7 ½ cups peeled, cored and sliced apples
1 cup raisins
1 recipe pastry for a 9 inch double crust pie
1 egg

Steps:

  • Preheat oven 425 degrees F (220 degrees C). Spray deep dish pie plate with cooking spray
  • Combine white sugar, light brown sugar, flour, lemon, cinnamon, and mix well. Add apples and raisins to sugar mixture; stir until fruit is well coated.
  • Spoon apple mixture into pie crust. Place second piecrust on top of filling, and trim edges. Lightly glaze top of pie with a beaten egg, then sprinkled with a little sugar.
  • Bake till golden brown, about 35 to 40 minutes. Place on a wire rack, and cool 30 minutes.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 58.9 g, Cholesterol 23.3 mg, Fat 8.8 g, Fiber 3.5 g, Protein 2.8 g, SaturatedFat 2.8 g, Sodium 171.3 mg, Sugar 39.8 g

NEW MEXICO APPLE PIE



New Mexico Apple Pie image

Make and share this New Mexico Apple Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 16

2 1/2 cups all-purpose flour
1/8 teaspoon baking powder
1/2 teaspoon salt
1/4 cup cold salted butter
1/4 cup vegetable shortening
1 egg
1 teaspoon distilled white vinegar
1/2 cup cold water
3/4 cup pine nuts (pinon nuts)
4 large granny smith apples, peeled, cored, and sliced
1 cup sugar
3 tablespoons all-purpose flour
2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/2 cup canned diced green chiles (hot or mild, to taste)
lemon juice, for spinkling

Steps:

  • Make filling: put apple slices in a big bowl; top will all the remaining ingredients, except lemon juice; mix well.
  • Sprinkle the lemon juice over the apples to prevent browning.
  • Set mixture aside to blend while the crust is being prepared.
  • Make the crust: in a big bowl, combine the flour, baking powder, and salt.
  • Cut in the butter and shortening.
  • In a separate bowl, mix together the egg, vinegar, and water.
  • Add to the flour mixture and blend with your hands until moist; add more water if needed.
  • Preheat oven to 425°; divide dough into 2 sections.
  • On a floured board, roll out each section into 11-inch rounds; fit 1 round into a 9-inch pie pan, and spread the piñon nuts evenly in the bottom.
  • Mound the filling on top; place the second pastry round on top.
  • Flute the edges and cut vent holes in the top crust.
  • Bake for 15 minutes, then decrease temperature to 400° and continue baking for 1 hour or until the juices bubble around the outer edge (cover with foil, if crust starts to get too brown).

MEXICAN APPLE PIE



Mexican Apple Pie image

Make and share this Mexican Apple Pie recipe from Food.com.

Provided by Shawn H

Categories     Pie

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 9

8 flour tortillas
1/4 cup butter, melted and divided
4 cups granny smith apples, peeled and chopped
1 (14 ounce) can sweetened condensed milk
2 eggs
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1 teaspoon sugar
whipped topping

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.

LATTICE APPLE PIE WITH MEXICAN BROWN SUGAR



Lattice Apple Pie with Mexican Brown Sugar image

Provided by Lillian Chou

Categories     Dessert     Bake     Thanksgiving     Kid-Friendly     Dinner     Apple     Fall     Family Reunion     Cinnamon     Potluck     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

1/2 pound piloncillo (unrefined brown sugar; also called panela)
3/4 cup water
4 (1-inch-wide) strips orange zest
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
2 1/2 pound medium apples
3 tablespoons all-purpose flour
Pastry dough (for a double-crust pie)
1 tablespoon milk
1 teaspoon sugar
Accompaniment: rum ice cream

Steps:

  • Put a large heavy baking sheet in middle of oven and preheat oven to 425°F.
  • Bring piloncillo, water, zest, spices, and 1/8 teaspoon salt to a boil in a small heavy saucepan, covered, stirring occasionally until piloncillo has dissolved. Remove lid and boil over medium-low heat until syrup is thickened and reduced to about 3/4 cup, 6 to 10 minutes. Discard zest and cool syrup slightly.
  • Meanwhile, peel and core apples, then cut into 1/2-inch-wide wedges.
  • Toss apples with flour, then with syrup.
  • Roll out 1 piece of dough (keeping remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate.
  • Trim edge, leaving a 1/2-inch overhang, and chill shell.
  • Roll out remaining piece of dough on a lightly floured surface with a lightly floured rolling pin into a 16-by 11-inch rectangle. Cut dough crosswise into 11 (1 1/4-inch-wide) strips.
  • Stir apple mixture, then spoon evenly into pie shell. Weave a tight lattice pattern over pie with pastry strips.
  • Trim all strips flush with edge of pie plate. Fold bottom crust up over edge of lattice and crimp. Brush lattice (but not edge) with milk and sprinkle with sugar.
  • Bake pie on hot baking sheet 20 minutes.
  • Reduce oven temperature to 375°F and bake until crust is golden and filling is bubbling, 50 to 60 minutes more. Cool pie to warm or room temperature, about 1 1/2 hours.

MEXICAN PIE



Mexican Pie image

This recipe combines a ground beef main dish with a rice side dish to make a hearty, satisfying meal. I prepare this pie often because my husband loves it-and he always asks for second helpings!-Denise Simeth, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 19

RICE CRUST:
2 cups beef broth
1 cup uncooked long grain rice
1 tablespoon butter
1 teaspoon salt
2 large eggs, beaten
2 tablespoons diced pimientos, drained
FILLING:
1 pound ground beef
1 garlic clove, minced
1 teaspoon ground cumin
1/2 cup taco sauce
1 large egg, beaten
TOPPINGS:
1 large avocado
1 tablespoon chopped onion
1 tablespoon taco sauce
1/2 teaspoon lemon juice
1 cup sour cream

Steps:

  • In a large saucepan, combine beef broth, rice, butter and salt. Cover and cook rice according to package directions. Remove from heat; cool slightly. Stir in eggs and pimientos. , Press onto the bottom and up the sides of a greased 10-in. pie plate; set aside. For filling, cook beef until no longer pink; drain. Stir in garlic and cumin; cook for 2 minutes. Remove from heat; stir in taco sauce and egg. Spoon filling into crust. Bake at 350° for 25 minutes. , Meanwhile, for guacamole, mash avocado with a fork in a small bowl. Stir in the onion, taco sauce and lemon juice; cover and set aside. Remove pie from oven; spread guacamole over meat. Top with sour cream. Bake 5 minutes longer.

Nutrition Facts : Calories 438 calories, Fat 23g fat (9g saturated fat), Cholesterol 149mg cholesterol, Sodium 875mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.

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  • For pie crust: In a large mixing bowl, sift together flour and salt. Cut in the butter with two knives or a pastry cutter until mixture resembles coarsely ground cornmeal, and butter pieces are about the size of small peas.
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