Colonial Times Apple-cranberry Pie With Cornmeal Crust

The way we cancel the debt of one who has sinned against us is by promising not to bring it up to the offender, to others, or to ourselves. We joyfully resolve never to throw the sin back into the face of the one who committed it. We promise never to hold it over their head, using it to manipulate and shame them. And we promise never to bring it up to others in an attempt to justify ourselves or to undermine their reputation. And lastly, we promise never to bring it up to ourselves as grounds for self-pity or to justify our resentment of the person who hurt us.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		November 19	1	Servings

INGREDIENTS

2	c	All purpose flour
3/4		Cut yellow cornmeal
5	T	Sugar
1 1/4	t	Pumpkin pie spice
1/2	t	Salt
3/4	c	Plus 2 tablespoons solid
		vegetable room
		temperature
		shortening
6	T	Buttermilk, about
1	c	Fresh cranberries
1	c	Plus 2 tablespoons sugar
2	t	Pumpkin pie spice
3	lb	Pippin apples, peeled
		cored cut
		into 1/2-inch thick
		slices
1/2	c	Dried currants
5	T	All purpose flour
		Buttermilk
		Rum raisin ice cream

INSTRUCTIONS

For crust:  Mix first 5 ingredients in processor. Add shortening and
cut in until  mixture resembles coarse meal. Blend in enough buttermilk
by  tablespoons to form dough that begins to clump together. Gather
dough  into ball; divide in half. Flatten each half into disk. Wrap
each  disk in plastic and chill 45 minutes. ( Can be make 1 day ahead.)
For filling:  Position rack in lowest third of oven and preheat to
375F. Coarsely  chop cranberries with sugar and pumpkin pie spice in
processor.  Transfer mixture to large bowl. Add apples, currants and
flour and  toss well.  Roll out 1 dough disk between sheets of waxed
paper to 13-inch round.  Peel off top sheet of paper; invert dough into
9 1/2-inch-diameter  deep-dish glass pie dish. Peel off paper. Fold
under overhanging  dough to form double-thick edge. Crimp edge. Roll
out remaining dough  disk on lightly floured surface to 1/8-inch-thick
round. Using  3-inch-long leaf cookie cutter, cut out leaves. Using
knife, mark  veins in leaves. Slightly mound filling in pie dish.
Arrange leaves  around edge of pie and all over top, overlapping
decoratively. Brush  pastry all over with buttermilk.  Place pie on
baking sheet. Bake 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 with ice cream.  Serves 6.  Bon Appetit November 1993
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“We simply prepare ourselves. God fills us.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 9605 Calories From Fat: 1194 Total Fat: 136.9g Cholesterol: 493.7mg Sodium: 14173.1mg Potassium: 20220.4mg Carbohydrates: 1671.1g Fiber: 55.9g Sugar: 930.5g Protein: 444.9g