My husband's Grandma, Mambie, had this fabulous pie at a restaurant in Santa Fe, NM. She asked the chef for the recipe and was told "no". This recipe was tucked into her bill. The restaurant is gone now, but the pie remains as our family's favorite apple pie. I have even made it in a huge sheet pan for my Mum's birthday.
Mambie's Apple Pie
Ingredients
Ingredients
- Crust for a 2 crust pie
- about 8 Rome or Granny Smith apples
- 2 Tbsp. lemon juice
- 1/2 Cup granulated sugar
- 1/4 tsp EACH cinnamon & nutmeg
- 1/2 Cup brown sugar
- 2 Tbsp flour
- 1/3 Cup pecan halves
- 1/4 Cup golden raisins
- 2 Tbsp butter
- 2 Tbsp. water
- a little milk & sugar for dusting top
Directions
Directions
1. Lay bottom crust in a 9" pie pan. Prick lightly w/ a fork.
2. Put peeled, sliced apples in a large bowl. Toss apples w/ lemon juice and mound high in pan.
3. In a small bowl, blend the granulated sugar & spices. Sprinkle over apples.
4. Blend the brown sugar w/ flour & sprinkle over apples.
5. Distribute pecans & raisins evenly over pie.
6. Dot w/ butter & sprinkle w/ water.
7. Place top crust & seal edges. Make a few slits in a decorative pattern on top crust.
8. Brush w/ a little milk & dust w/ granulated sugar.
9. Use a pie shield or place foil strips on crust edges. Bake in a preheated oven at 350 degrees on the middle oven rack.
Baker’s Notes and Tips and Tricks
A few pie shields are a great investment for any baker's kitchen. It's so frustrating to pull a beautiful pie out of the oven w/ burnt edges! I always put a cookie sheet lined w/ foil on the rack below the pie. Don't put it on the rack with the pie because you want the air flow around the pie for even cooking.
Recipe Originated from
Geraldine Ostrowski
