Apple Pie with a Mexican Kick

mexican-apple-pie

In my last post, I shared with a new way to use Royal Design Studio stencils to add an exciting dimension of fun to your food! I had so much fun working with them on that project. I decided I would do a separate post to showcase the actual pie. Per my usual crazy ways, I didn’t make a classic All-American apple pie. Heck no! I had to have some fun spicing it up in the kitchen. That’s how I created this Mexican Apple Pie.

Compared to your average apple pie, this Mexican Apple Pie has not only cinnamon, but espresso powder, nutmeg, cayenne pepper, and ginger. It is still savory pie, but the filling is less heavy than your typical apple pie so there is more emphasis on the spices incorporated. Speaking of spices… I just had to see what greatness would happen if I added espresso powder, nutmeg, cayenne pepper, and ginger. In traditional Mexican baking it is common to combine chocolate with cinnamon and cayenne pepper, hence the espresso powder and cayenne pepper. I added nutmeg for extra warmth to the dish. As for the ginger, well, ginger pairs well with most fruits (really!) and the dash of heat it adds lends a sophisticated note to the fruit. That’s right. This is a pretentious pie.  Not by appearance, but by taste. Your friends will enjoy the flavor packed in the crust and won’t miss the heavy pie filling of the classic apple pie.

For the pie crust, I used this recipe and it turned out perfectly.

What is your favorite summertime pie? Have you ever put a spin on it? If you haven’t I dare you to try it next time.

mexican-apple-pie
Mexican Apple Pie
Print Recipe
Compared to your average apple pie, this Mexican Apple Pie has not only cinnamon, but espresso powder, nutmeg, cayenne pepper, and ginger. It is still savory pie, but the filling is less heavy than your typical apple pie so there is more emphasis on the spices incorporated.
Servings
8 people
Cook Time
90 minutes
Servings
8 people
Cook Time
90 minutes
mexican-apple-pie
Mexican Apple Pie
Print Recipe
Compared to your average apple pie, this Mexican Apple Pie has not only cinnamon, but espresso powder, nutmeg, cayenne pepper, and ginger. It is still savory pie, but the filling is less heavy than your typical apple pie so there is more emphasis on the spices incorporated.
Servings
8 people
Cook Time
90 minutes
Servings
8 people
Cook Time
90 minutes
Ingredients
Servings: people
Instructions
  1. In a large mixing bowl, cover apple with enough lemon juice so the apples don't brown.
  2. Add spices, sugar and flour to apple mixture and blend well.
  3. Add the bottom crust dough to 9-inch pie pan and cover with apple/spices mixture.
  4. Cut up the butter into pats that can be placed around on top of the apple mixture.
    butter-apple-mixture
  5. Roll out the remaining pie dough and place on top of pie. Use a knife to trim the excess off the pie. Use your thumb to seal the pie around the edges where the dough meets. Take a fork to indent the pie crust.
  6. Follow the instructions on the stencil page for creating the design.
  7. Cover pie in foil and bake at 375º for 25 minutes. Remove the foil and bake for an additional 25 minutes or until crust is golden brown. Let it cool for 10 minutes before serving.
Share this Recipe
Powered byWP Ultimate Recipe

Edible Flower Sugar Cookies

flower-sugar-cookie-bar

With Mother’s Day right around the corner I thought I would leave you with a little something I’ve been experimenting with lately: Edible Flower Sugar Cookies. Yes, you can eat flowers! I know, I know.

be.still. my.heart

be.still. my.heart

After you let that sink in, you should know you can’t just go pick your neighbors flowers and eat them. You need the pesticide free ones. You can order  them online or get some assorted edible flowers from  Whole Foods at around $4 per pack. Trader Joes does not carry them. I would call ahead of time before you go, because they don’t always carry them and they aren’t always displayed. (pssst! We have to keep this a best kept secret, okay?!) I also must advise you, though you will want to buy every pack in stock, it is best to only buy for what you plan on using immediately. These flowers, like other flowers, don’t have a long shelf life.

Here today; gone tomorrow. Le sigh.

So before the beauty fades, you should get to creating!

 floral-sugary-treats

sugar-bars-dessert

flower-cookie-bars

frosting-free-cookie-flower-bar

If you’re like me and you were a little excited, but apprehensive about eating a FLOWER, for goodness sakes, you have nothing to worry about. They don’t really have a flavor. They’re simply there to be pretty and make you grin from ear to ear. For more ideas, check out:

Edible flower Ice Cubes

Edible flower drinks

flower-sugar-cookie-bar
Edible Flower Sugar Cookies
Print Recipe
Sugar cookie bars with a buttercream frosting and a delightful little flower on top.
Servings Prep Time
12 20 minutes
Cook Time
15 minutes
Servings Prep Time
12 20 minutes
Cook Time
15 minutes
flower-sugar-cookie-bar
Edible Flower Sugar Cookies
Print Recipe
Sugar cookie bars with a buttercream frosting and a delightful little flower on top.
Servings Prep Time
12 20 minutes
Cook Time
15 minutes
Servings Prep Time
12 20 minutes
Cook Time
15 minutes
Ingredients
Buttercream Frosting
Servings:
Instructions
  1. Preheat oven to 350º and grease a 9x13 inch baking pan.
  2. Use a large mixer to combine butter and sugar until fluffy.
  3. Add in the eggs one at a time.
  4. Gently mix in the extracts, flour, and salt until well mixed.
  5. Press the dough mixture into the bottom of the pan using your fingertips to ensure even spread throughout.
  6. Bake for 14-16 minutes, or until the top is firm but not quite golden.
  7. Cool completely before placing anything on top!!!
Frosting
  1. In a large mixing bowl, combine all ingredients except powdered sugar.
  2. Add powdered sugar at 1/2 cup intervals so you don't create a huge powdery mess.
  3. Stir well and cover the sugar cookies.
  4. Place in the refrigerator for an hour, then cut into individual bars.
  5. Press a flower onto the top of each bar and try to lay it as flat as possible.
  6. garnish with sugar
Recipe Notes

As you can tell from the pictures, I created some with frosting and some without. For the ones without, you just brush a little egg wash (one egg white to two tbsp water) on the baked sugar cookie bar, press the flower to lay as flat as possible, brush with more egg wash to continue to flatten, and sprinkle with sugar. Annnnd you now have a beautiful creation that you won't want to eat, but you totally should!

These babies will last up to a week refrigerated, although they have never lasted that long in my household... just sayin! Nom Nom

Share this Recipe
Powered byWP Ultimate Recipe