Colonial Times Apple-cranberry Pie With Cornmeal Crust
| 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.
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Nutrition (calculated from recipe ingredients)
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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