Colonial Times Apple-Cranberry Pie With Cornmeal Crust

READY IN: 2hrs
SERVES: 8-10




  • 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.