Mexican Apple Pie

Here’s a recipe I saw a couple of weeks ago on TV – thought this would be a perfect time to try some apple pie.  Instead of a typical pie crust, you use a tortilla instead to wrap the apples in.

Ingredients:

  • 3 Granny Smith Apples – cut into large pieces
  • 4 tbsp Apple Juice
  • 1 cup Brown Sugar
  • 1 tbsp Cinnamon
  • 1 tbsp Cornstarch
  • 1/2 cup chopped Walnuts
  • 4 Tortilla’s
  • 1 can of Sweetened Condensed Milk (optional)

Directions:

  1. If you’re going to make the glaze, then take the can of milk, take off the label, and cover in a pot of water.  Bring to a boil, then turn the heat to medium-low and let it simmer for 3 hours.  This will turn the milk into more of a thick caramel (technically – it’s called Dulce de Leche).  Make sure the can is immeresed in water the whole time
  2. Once the can has been in the water for 2.5 hours, I start preparing the filling.  Turn on the oven to 375 F and cut the apple
  3. Heat a pan to medium, and put in the apples, 2 tbsp of Apple Juice, cinnamon, and the sugar.  Bring it to a boil and then simmer for 12 minutes 
  4. Stir the cornstarch into the rest of the apple juice, and add to the apple mixture.  Stir in the Walnuts.
  5. At this point, the apples should be soft, and the mixture fairly thickened.  Place into the middle of the tortilla’s and fold over.  Bake for 10-15 minutes 
  6. Top with the Caramel sauce, or if you skipped this step, some Vanilla Ice Cream
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