apple green chile and jalapeño pie
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Apple Green Chile and Jalapeño Pie
Gwen Ashley Walters
April, 2013, Page 370
Photo by Nicole Roegner
You never know what you’ll find at the annual pie festival in Pie Town, New Mexico. Traci Wilbur, “pro-pie-tress” of Pie Snob, a five-year-old Arcadia bakery, discovered a cookbook filled with the festival’s winning pie recipes.
An apple green chile pie recipe caught her attention, so she made the pie using her own lard-free crust. Tasty? Yes, but something was missing, she thought. She made it again, adding jalapeño-flavored butter to the crumb topping, and bingo – she won a local pie contest with the scrumptious new version that’s not too sweet, slightly tart and packs a sneaky punch.
Apple pies – plain, apple caramel or apple crumb – are by far her biggest sellers out of almost two-dozen flavors, though the lemon meringue runs a close second. “Lemon meringue is old-fashioned, and people don’t make it anymore,” she says. But Wilbur isn’t aiming for the latest cutting edge pastry trend and isn’t interested in doing cupcakes, although she has added a couple cheesecakes to her repertoire. “I know my niche. I’m shooting for your grandmother’s pie,” she says.
Order Wilbur’s pies, including the award-winning apple green chile jalapeño pie, online (whole pies $20-$24) or grab a slice of apple crumb at O.H.S.O., Bertha’s Café, or Cold Beers & Cheeseburgers.
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