Colonial Times Apple-Cranberry Pie With Cornmeal Crust
photo by Leslie in Texas
- Ready In:
- 2hrs
- Ingredients:
- 16
- Serves:
-
8
ingredients
-
Crust
- 473.18 ml all-purpose flour
- 177.44 ml yellow cornmeal
- 73.94 ml sugar
- 6.16 ml pumpkin pie spice
- 2.46 ml salt
- 177.44 ml vegetable shortening, plus
- 9.85 ml vegetable shortening
- 88.74 ml buttermilk (about)
-
Filling
- 236.59 ml fresh cranberries
- 236.59 ml sugar
- 29.58 ml sugar
- 9.85 ml pumpkin pie spice
- 1360.77 g tart apples, peeled, cored, and cut into 1/2-inch thick slices (I like to use either Granny Smith or Braeburn)
- 118.29 ml dried currant
- 73.94 ml all-purpose flour
- buttermilk
directions
-
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.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas