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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