1/1 Photo of Colonial Times Apple-Cranberry Pie With Cornmeal Crust
1 hr 20 mins
Leslie in Texas's Note:
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!
My Private Note
Units: US | Metric
- 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)
- 1For Crust:.
- 2Mix first 5 ingredients in a food processor.
- 3Add shortening and cut in until mixture resembles coarse meal.
- 4Blend in enough buttermilk by tablespoons to form dough that clumps together.
- 5Gather dough into a ball;divide in half.
- 6Flatten each half into a disk and wrap separately in plastic wrap; chill 45 minutes.
- 7(Can make 1 day ahead).
- 8For filling:.
- 9Position rack in lowest third of oven and preheat to 375 degrees.
- 10Coarsely chop cranberries with sugar and pumpkin pie spice in food processor;transfer mixture to a large bowl.
- 11Add apples.currants, and flour and toss well.
- 12Roll 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.
- 13Fold under overhanging dough to form a double-thick edge;crimp edges.
- 14Using acorn, leaf or shape of your choice cookie cutters, cut out shapes.
- 15Using a knife, mark veins in leaves or add other decorative touches.
- 16Slightly mound filling in pie dish.
- 17Arrange dough shapes around edges of pie and all over top, overlapping decoratively.
- 18Brush pastry all over with buttermilk.
- 19Place pie on baking sheet (I line it with heavy-duty foil for ease in clean up).
- 20Bake for 45 minutes.
- 21Cover pie with foil and continue baking until juices bubble thickly and crust browns, about 35 minutes more.
- 22Transfer pie to rack and cool 1 hour.
- 23Serve warm or at room temperature.
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Nutritional Facts for Colonial Times Apple-Cranberry Pie With Cornmeal Crust
Serving Size: 1 (246 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 617.4
- Calories from Fat 194
- Total Fat 21.5 g
- Saturated Fat 6.1 g
- Cholesterol 0.4 mg
- Sodium 165.2 mg
- Total Carbohydrate 104.9 g
- Dietary Fiber 7.1 g
- Sugars 60.9 g
- Protein 5.9 g