Christmas in New Mexico has many traditions, many of which I still honor. This week I’m focusing on what might be on the menu in many New Mexican homes. While this Green Chile Apple Pie isn’t something I’ve had before it tastes like something that might be served after a bowl of Posole and Tamales on Christmas eve. I saw this pie made on the Cooking Channel awhile back from a pie shop in the San Francisco area and I was intrigued. It sounded like something that would be served in New Mexico, not San Francisco, but no matter where it originated it was something I wanted a taste of. This pie originally had a walnut streusel but I decided to go with pine nuts. I grew up on pine nuts (most times still in the shell) which we called Pinon nuts grown from Pinon trees which also happens to be the state tree of New Mexico. This pie was the most intriguing pie I’ve ever made. The first bite was “interesting”, and each bite afterward was like “hey, this is pretty good”. As I took the last bite I decided I really liked it.
An Inspired Cook 