PINK ADOBE APPLE PIE
A super-special rendition of French apple pie from the famous Pink Adobe restaurant in Santa Fe, New Mexico. Once you’ve tried it, you will be hooked! Rosalea sells as many as she can make frozen in addition to serving so many slices nightly in her charming little adobe restaurant that she almost always runs out. A hint is to order the pie as you come in—or if you’re real determined, you may order it when you make your reservation.
Temperature: 450F for 10 minutes, 350F for another 30 minutes
1 recipe pastry for double-crusted 9-inch pie
1 pound sliced apples
2 Tablespoons lemon juice
½ teaspoon cinnamon
½ teaspoon nutmeg
½ cup white sugar
¼ cup seedless raisins
1 cup brown sugar
2 Tablespoons flour
¼ stick butter
½ cup shelled pecans
¼ cup milk (ample)
Rum or Brandy Hard Sauce, recipe follows
- Put the apples in the pastry-lined pie tin and sprinkle with the lemon juice, nutmeg, and cinnamon.
- Spread evenly with the white sugar and raisins.
- Mix the brown sugar, flour, and butter in a bowl. When well blended, spread over the contents of the pie tin and sprinkle with pecans.
- Add most of the milk, lightly sprinkling over apple mixture. Cover with the pastry top and freeze until firm. If not freezing cut a pattern in the top crust and brush it with milk, then sugar and a light sprinkling of cinnamon. Bake as directed in a preheated 450F oven.
Freezing Hints: After firmly frozen, package airtight, seal, and label. To serve, warm pie about 30 minutes in a 325F oven if baked. If unbaked, preheat oven, cut a pattern in top crust, then proceed as above.
Maximum recommended freezer storage: 4 months
Always serve with sauce as follows.
RUM OR BRANDY HARD SAUCE
½ cup butter
1 ½ cups powdered sugar
1 Tablespoon boiling water
1 teaspoon rum or brandy
- Cream the butter until light; beat in the sugar and add 1 Tablespoon boiling water, then beat in the liquor and serve with the pie, which should always be served warm on warm plates as that this sauce oozes down into the rich pie. It’s marvelous!