How I make green Chile cheddar apple pie !
Ingredient list :
Crust:
1 1/4 cup AP flour
1/4 tsp salt
1/3 cup cold diced butter
1/2 cup shredded sharp cheddar cheese
5 Tbs ice water
Filling:
5 cups honey crisp/jonagold/granny smith apples
1/2 cup chopped roasted New Mexican green Chile
2 Tbs lemon juice
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/4 cup cornstarch
Crumble topping:
1/2 cup AP flour
1/2 cup chopped pecans/walnut/or pine nuts
1/4 cup brown sugar
4 Tbs melted butter
Discover the Secret to Perfectly Flaky Pies with New Mexico Style Pie Crust: by Letitia Montoya
This old-fashioned Northern New Mexico pie crust recipe is a time-tested classic traditional recipe that has been passed down through generations. I use Lard or you can use vegetable shortening is used in place of butter to create a tender, flaky crust that is perfect for savory pies, but I do add some butter as well. That will elevate any pie to the next level.
Made with just a handful of simple ingredients, this crust is the perfect combination of flaky, tender, and buttery. The recipe starts with a mixture of flour, and salt. Which is then combined with cold, cubed lard and butter. As you work the lard and butter into the flour, it creates small pockets of fat that will melt in the oven, creating the desired flakiness.
Adding ice water slowly and carefully ensures that the dough comes together without being too sticky or dry. After chilling the dough, it is rolled out to the desired thickness and can be used for both sweet and non sweet savory pies.
The end result is a beautiful, golden crust that will make your pies look as good as they taste. Whether you're a seasoned baker or just starting out, this old-fashioned Northern New Mexico pie crust recipe is sure to become a family favorite!
Ingredients:
• 3 cups all-purpose flour
• 8 tablespoons lard or vegetable shortening, cold and cut into small
pieces
• 8 tablespoons butter, cold and cut into small pieces
• 1 tsp salt
• 1/4 to 1/2 cup ice water
• To make a sweet pie add sugar to your taste
Instructions:
1. In a large bowl, whisk together the flour and salt. If making a sweet
crust add sugar now.
2. Add the cold butter, lard or vegetable shortening to the flour mixture
an d use a pastry cutter or your fingers to work the fat into the flour
until the mixture resembles coarse crumbs.
3. Gradually add the ice water, a tablespoon at a time, until the mixture
starts to come together in a ball. You may not need all of the water.
4. Turn the dough out onto a lightly floured surface and knead it briefly
until it comes together in a smooth ball.
5. Divide the dough in half and flatten each half into a disk. Wrap each
disk tightly in plastic wrap and refrigerate for at least 30 minutes (or
up to 2 days) before using.
6. When you're ready to use the dough, roll it out on a lightly floured
surface to the desired thickness and use it to line your pie dish.
If your making a sweet crust remember. Serve your pie warm with a scoop of vanilla ice cream for the perfect finishing touch!
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Frito Chili Pie | Baking With Josh and Ange
This Midwestern/Southwestern snack has been a favorite at state fairs and sporting events. Now you can easily make your own at home! Chunky, spicy chili ladled into an open bag of corn chips topped with cheese, onions and jalapeños!
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As always, a big thank you to Brad Low for the amazing graphics!
PERFECT PIE CRUST EVERY TIME - PLUS BONUS APPLE PIE RECIPE: How to Make Homemade Pie Crust
If I had to pick a favorite thing that I like to eat & make, it would have to be pies. So I've been following this easy recipe since I was a teenager on How to Make a Perfect Pie Crust. It comes out flaky and delicious every time. As I say in the video, the recipe is for one pie shell, but I like to make enough for one more so that I have plenty of dough to work with. Read on for the easy recipe. And, don't forget to keep scrolling down for the Bonus Recipe. It's my classic Apple Pie and it is one my family requests all the time.
PERFECT PIE CRUST (For One Pie Shell):
1 cup all purpose flour
1/2 tsp. salt
1/2 cup butter or shortening, chilled
2 Tbsp. ice cold water
Combine flour and salt in large mixing bowl, then cut in butter or shortening using pastry blender or fork. (Avoid using hands at this point because the warmth of your hands will melt the butter, and to get a flaky crust you want the butter to melt while the pie is baking in the oven.) Consistency should be well mixed, but there should still be little clumps of the shortening or fat in the flour. Add in the ice cold water and with your hands, quickly press and knead dough together to form a ball. It will seem as if it's not enough water at first, but it should stick together after a little kneading. (If you absolutely have to add a little more water, do so only a teaspoon at a time.) Once dough can be formed into a ball, wrap it in plastic wrap and let it chill in the refrigerator 15 - 30 minutes before rolling out. Carefully transfer into pie plate. Cut and remove any excess, crimp sides, and follow recipe for type of pie you're making for baking instructions.
*This pie crust dough can be made a day in advance & left to chill in refrigerator until you're ready to use it. I recommend making a little more than you need.
APPLE PIE RECIPE
5-6 tart apples
approx. 2 Tbsp. lemon juice
3/4 cup sugar
1/8 tsp. salt
3 Tbsp. flour
1 tsp. cinnamon
1/4 tsp. nutmeg
2-3 Tbsp. butter, chilled
For egg wash, beat 1 egg with a Tbsp. of water or milk
OR use evaporated milk on its own
Peel and slice apples in small thin wedges and place in large mixing bowl. Pour lemon juice over apples and mix to coat them. (This will keep them from turning brown and will also give them a little more tartness, which is what you want in an apple pie.) In a separate bowl combine sugar, salt, flour, cinnamon and nutmeg. Place a thin layer of sliced apples into your pie crust. Sprinkle plenty of your sugar & flour mixture over them. Then place a few pats of butter on top. Add another layer of apples on top, and continue to repeat the process until all the ingredients are used. Cover apples with top pie crust. Crip sides with fingers or fork. Cut small heat vents on top pie crust. Brush egg wash over entire pie. Bake at 450º for the first 10 minutes. Lower temperature to 350º and continue baking 30-40 minutes longer, until pie crust is a light golden brown. Allow pie to set at least 4 hours before cutting into it. It is best the next day.
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*All music in this video used with right from Storyblocks:
Acid Jazz Upbeat - Bobby Cole
Smooth and Sexy All Night - Music Design by Jason Inc.
Everyone's Buying CANNED CORN After Seeing This Genius Idea! You'll Copy His Brilliant Hack!!!
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0:08 – Caramelized Onion and Corn Soup
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✅ Caramelized Onion and Corn Soup
● onion - 1 pc.
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Simple, Perfect Chili with Ree Drummond | The Pioneer Woman | Food Network
Ree's chili is filled with flavor but SO simple to make! Plus, you can meal prep it and eat it all week long!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Simple, Perfect Chili
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 40 min
Active: 30 min
Yield: 6 to 8 servings
Ingredients
2 pounds ground beef
2 cloves garlic, chopped
One 8-ounce can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup masa harina
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
Shredded Cheddar, for serving
Chopped onions, for serving
Tortilla chips, for serving
Lime wedges, for serving
Directions
Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.
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Simple, Perfect Chili with Ree Drummond | The Pioneer Woman | Food Network