Apple Pie with a Mexican Kick


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
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.
8 people
Cook Time
90 minutes
8 people
Cook Time
90 minutes
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.
8 people
Cook Time
90 minutes
8 people
Cook Time
90 minutes
Servings: people
  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.
  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.
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How To Stencil a Pie


A blank pie canvas calls for a little creativity in the kitchen! Since the July 4th holiday is right around the corner, I’ve partnered** with Royal Design Studio using their Stars and Stripes stencil to show you how easy and beautiful their stencils work on pie! Yes, these are furniture stencils, but just about any stencil can be brought into decorating your next dessert. Today, I will show you how you can use just about any stencil on the all-American classic dessert: the apple pie. In my next post, I will share with you my recipe for a spiced apple pie; my twist on this favorited dessert.

Materials for stenciling:

9″ unbaked pie without a dough top

1 stick of butter at room temperature

1/8 cup sugar

1/8 cup cinnamon

rolling pin


pie dough (mine was homemade, but you can buy the kind you roll out)


Step 1: Start by rolling out your dough for the top of your pie making sure it will cover your pie pan. You also want to ensure your dough isn’t spread too thick or thin. It should be a little less than 1/2 cm thick.


Step 2: Gently lift your dough and place it on top of your pie. Since my stencil was a tad larger than my pie, I decided to only decorate the areas of the dough that touched the stencil. Don’t do the edges, because it will get messy and might ruin the design once the stencil is removed. Put the stencil on top of the pie and mark the stencil design areas with butter.The butter will allow the cinnamon and sugar to stick to the dough. Mix the cinnamon and sugar together and sprinkle on the top of the pie. Do your best to only cover the designs so you don’t waste the cinnamon and sugar. Mix and apply more cinnamon and sugar as needed to completely cover your design area.


Step 3: Gently remove the stencil from the top of the pie. If necessary, use a pinky finger or cotton swab to clean up any cinnamon and sugar outside of the stenciled area. Voila! The Royal Design Studio stencils are that easy and fun! Now you have a total showstopper that is ready for the oven!


Step 4: Bake the pie at 350º for 45-60 minutes. After 30 minutes, check it to see if the crust is browning quickly. If burning, place aluminum foil around the edges (or cover pie completely with foil) and continue baking. The end result will be more lovely than fireworks!



Royal Design Studios has a wonderful selection for all of your stencil needs. I had a great time working with them on this post. Stencils are an easy and fun way to add excitement to foods. This would also be a great activity to get your kids involved with. Who doesn’t love stenciling designs?!

**This post was sponsored by Royal Design Studio. I received the stars and stripes stencil in exchange for a blog review. The thoughts and opinions expressed are my own.


Celebrating the Season with Tomato Pie

tomato pie recipe

If you were to ask me about my favorite FRUIT/VEGGIE of the summer, I would tell you hands down the tomato. I enjoy going to the farmers market and eyeing all of the different varieties of tomatoes. It seems like there are new ones all of the time. The green zebra is currently a favorite.  They make me wide-eyed and all kinds of happy 🙂

green zebra

Isn’t it beautiful?! It’s almost like a Granny Smith apple.








Since my neighbor gave me a plethora of tomatoes I decided it was time to make my favorite summer dish for you. Seriously y’all! It is SOOO good that my friend I made it for last summer STILL talks about it. Neither one of us are vegetarians, but it’s THAT good. You won’t miss a thing.

My first experience with tomato pie was when someone brought one from the Produce Place in Nashville to a Christmas party. After my shock settled that someone would bring pizza to a Christmas dinner, I quickly changed my tune once I tasted it. It is perfect for ANY time of year, but especially when tomatoes are in season. Tomato pie is one of the best things I’ve ever tasted in my life. It’s 90% savory and 10% butt kicking when the hot sauce reaches your taste buds. That’s why I set out to develop my own. All THAT means you need to make this savory dish.  Go on now and watch the video. If you opt for a homemade crust, follow my recipe for dough here and cut the ingredients in half (since you aren’t doing a top layer of dough). Let me know what you think!

What is your favorite fruit or vegetable of the summer? Is there anything you make year round?

Breakfast Pie

Pot Pie

This past May, my Husband and I took the trip of a lifetime to Australia and New Zealand! To be honest, we didn’t go to New Zealand or Australia for the food; we went because adventure and nature called, or YOLO… whatever you prefer. We wanted to go as far away as we could without freezing to death. Being a self-professed foodie, I learned about their culinary traditions so I could bring home something from New Zealand and Australia that I could keep forever. That’s what I love about good recipes; they are eternal and remind you of days spent relaxing with a full heart and belly.

May 21st we jetted out of Nashville to embark on a two week adventure. Our first stop was a 12 hour layover in Los Angeles. It wasn’t as daunting of a layover as it seems. There are several tour companies that offer packages for people with long layovers. That’s brilliant if I say so! So we ventured out on a 5 hour tour of LA. It was fun, but we were saving up our energy for arriving in Auckland. Upon arriving in Auckland, we got to meet my friend Claire who offered a lovely welcome and informed us on all things New Zealand. (Let me be more specific about our arrival: After reaching our car rental facility and learning there were no GPS rentals, we decided to practice driving on the left side of the road so we could safely make our way to the nearest store that might possibly sell a map. Learning that maps wouldn’t help us much, we found some cab drivers who gave us directions on how to get to our hotel. Once we got to the hotel we could check- in and get our free WIFI so we could, in fact, get directions and meet Claire!) She not only greeted us with a huge smile, but also a goody bag with “heaps of lollies” as they say in New Zealand.

I highly recommend meeting a local anytime you are traveling. Get to know them and what their life is like. It will be rewarding for the both of you.

It was definitely a pleasant surprise getting to meet her and sample some of New Zealand’s favorite snacks. When asked about the most popular entrée in New Zealand, pies (think pot pies) were the first thing mentioned. I was surprised, but it was true. Almost every restaurant in New Zealand and Australia had some kind of meat pie; even McDonald’s. I tried a few different kinds of pies before I decided I was on pie overload. The steak and cheese pies weren’t my favorite, but if you like Philly Cheese Steaks it’s probably you’re thing. My favorite was a bacon, egg, and sun dried tomato pie. It was filling but didn’t leave me with a food coma and the need for stretch pants. I put together this recipe remembering the flavors in New Zealand.

pot pie

Breakfast Pot Pie

Prep time: 20 minutes

Cook time: 25 minutes

Total: 45 minutes (1 hour, 25 minutes including dough)

Homemade Pastry Dough (for 9 inch pie pan)

Prep time: 10 minutes

Refrigerate: 30 minutes minimum


1.5 cup flour
1 tsp baking powder
1 stick of very cold, cubed butter
3 -4 oz milk
1 tsp vinegar 


  1. Put flour and baking powder through a sieve.
  2. With a pastry blender (or your hands), blend the flour mixture and cubes of butter together until it takes on the consistency of bread crumbs.
  3. Drizzle 3 oz. of the milk over the mixture while trying to form a dough ball. Only apply the last ounce of milk if needed.
  4. Once the ball of dough is formed, take the ball and cover it in plastic wrap.
  5. Next, punch down the middle of the dough to flatten it. This will ease the gluten and allow carbon dioxide and other gases to escape and even out.
  6. Then place it in the refrigerator for anytime from 30 minutes- 24 hours.
  7. When ready to assemble your pie, divide the dough in half and use a rolling pin to make it as thin as possible. Flour the rolling pin to make sure the dough doesn’t stick to the rolling pin.

Breakfast Pie Filling


1 cup cooked asparagus
1 cup chopped potatoes
1/2 c smoked sun dried tomatoes
5 large eggs


Preheat the oven to 400 degrees .

  1. Ease one lot of dough on a greased pie pan.
  2. Spread half the asparagus, potatoes, and sun dried tomatoes.
  3. In a separate bowl, crack the eggs and whisk together.
  4. Pour half of the egg mixture in the pie pan.breakfast new zealand
  5. Top with the remainder of asparagus, potatoes, and sun dried tomatoes.
  6. Finish with what is left of the eggs.
  7. Brush a small amount of water on the pie crust to ease placing the top half on.breakfast pie from New Zealand
  8. Trim excess dough off to give it a clean look. Use a fork to crease the edges of the pie dough.
  9. Use a small knife to create a “+” in the center of the pie so it can breathe while baking.
  10. Bake for 25 minutes or until it is slightly brown.

Dish Up Love when you are done!

slice of new zealand pie for breakfast

As if that weren’t wonderful enough, here are some variations you can try!

variety for pot pie