Cook1 hr 20 mins
I have made this many, many times over the years, especially as a dessert with our Thanksgiving and Christmas dinners, but it's good any time of year. Sometimes I will just use the filling with a lattice-topped regular pie crust. When I do use the cornmeal crust, I like to use acorn and leaf cut-outs made with small cookie cutters for Thanksgiving and star or tree cut outs for Christmas- very impressive! Originally from a November 1993 issue of Bon Appetit. This is especially good with a scoop of rum raisin ice cream!
- 2 cups all-purpose flour
- 3⁄4 cup yellow cornmeal
- 5 tablespoons sugar
- 1 1⁄4 teaspoons pumpkin pie spice
- 1⁄2 teaspoon salt
- 3⁄4 cup vegetable shortening, plus
- 2 teaspoons vegetable shortening
- 6 tablespoons buttermilk (about)
- 1 cup fresh cranberries
- 1 cup sugar
- 2 tablespoons sugar
- 2 teaspoons pumpkin pie spice
- 3 lbs tart apples, peeled, cored, and cut into 1/2-inch thick slices (I like to use either Granny Smith or Braeburn)
- 1⁄2 cup dried currant
- 5 tablespoons all-purpose flour
- For Crust:.
- Mix first 5 ingredients in a food processor.
- Add shortening and cut in until mixture resembles coarse meal.
- Blend in enough buttermilk by tablespoons to form dough that clumps together.
- Gather dough into a ball;divide in half.
- Flatten each half into a disk and wrap separately in plastic wrap; chill 45 minutes.
- (Can make 1 day ahead).
- For filling:.
- Position rack in lowest third of oven and preheat to 375 degrees.
- Coarsely chop cranberries with sugar and pumpkin pie spice in food processor;transfer mixture to a large bowl.
- Add apples.currants, and flour and toss well.
- Roll out 1 dough disk between sheets of waxed paper to a 13 inch round, peel off top sheet of paper and invert dough into a 9 1/2 inch diameter deep-dish glass pie dish;peel off paper.
- Fold under overhanging dough to form a double-thick edge;crimp edges.
- Using acorn, leaf or shape of your choice cookie cutters, cut out shapes.
- Using a knife, mark veins in leaves or add other decorative touches.
- Slightly mound filling in pie dish.
- Arrange dough shapes around edges of pie and all over top, overlapping decoratively.
- Brush pastry all over with buttermilk.
- Place pie on baking sheet (I line it with heavy-duty foil for ease in clean up).
- Bake for 45 minutes.
- Cover pie with foil and continue baking until juices bubble thickly and crust browns, about 35 minutes more.
- Transfer pie to rack and cool 1 hour.
- Serve warm or at room temperature.