RCI-BR.006.0222.001
Nopalito Pie
Also known as Cactus Pie
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- fresh cactus pieces8 unitpaddles with thorns and eyes removed and tough edges sliced off, diced
- pastry for double-crust pie1 unit9 inch (either your favorite recipe or frozen pre-made pie crusts)
- 1 cup
- 3 tablespoons
- ¾ teaspoon
- 1 tablespoon
- fruit of prickly pear cactus (optional)1 slice
Method
1
Prepare the pie crusts according to package directions if using frozen, or roll out homemade dough to fit a 9-inch pie dish. Place the bottom crust in the dish and set aside.
2
Bring a pot of water to a boil and add the diced cactus pieces. Simmer for 8-10 minutes until the cactus is tender, then drain well in a colander to remove excess moisture.
10 minutes
3
In a small bowl, whisk together the sugar, flour, and cinnamon until combined.
4
Transfer the drained cactus pieces to a large mixing bowl. Pour the sugar mixture over the cactus and stir until the cactus is evenly coated with the spiced sugar.
2 minutes
5
If using prickly pear fruit, chop it into small pieces and fold gently into the cactus mixture to incorporate the tart, sweet flavor.
6
Spread the cactus filling evenly into the prepared pie crust. Dot the top with small pieces of butter or margarine distributed across the filling.
7
Cover the filling with the top pie crust, pressing the edges gently to seal. Trim excess dough and crimp the edges with a fork for decoration and sealing.
8
Cut 3-4 small vents in the top crust to allow steam to escape during baking.
9
Preheat the oven to 375°F and bake the pie for 30-35 minutes until the crust is golden brown and the filling begins to bubble slightly at the edges.
35 minutes
10
Remove the pie from the oven and let it cool for 10-15 minutes before slicing. Serve warm or at room temperature.