COLONIAL TIMES APPLE-CRANBERRY PIE WITH CORNMEAL CRUST
Categories Food Processor Dessert Bake Thanksgiving Cranberry Currant Apple Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 17
Steps:
- 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 made 1 day ahead.)
- For filling:
- Position rack in lowest third of oven and preheat to 375°F. 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.
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BeeReALz
[email protected]This pie was a disappointment. The crust was dry and the filling was too tart. I wouldn't recommend this recipe.
Ratul Ahmed
[email protected]I'm not a baker, but this pie was easy to make and turned out great! I will definitely be making it again.
Kalpana Bhattarai
[email protected]This pie is a great way to use up leftover cranberries. It's also a delicious and festive dessert for the holidays.
Amy DePretto
[email protected]I've made this pie several times now and it's always a hit! It's the perfect dessert for a special occasion.
Madloph Dlobhas
[email protected]This pie was a lot of work to make, but it was worth it! The end result was a delicious and beautiful pie that everyone loved.
Umair Mahmood
[email protected]I'm not sure what went wrong, but my pie crust turned out really crumbly. The filling was good, though.
Sindiswa Kolweni
[email protected]I followed the recipe exactly and my pie turned out perfectly! The crust was flaky and golden brown, and the filling was thick and bubbly. This pie was a real crowd-pleaser.
Jany Chi
[email protected]This pie was a bit too tart for my taste, but I think that's just a personal preference. The cornmeal crust was really good, though, and I would definitely try this pie again with a different filling.
king motivate
[email protected]I was a bit hesitant to try this pie because I'm not a big fan of cornmeal, but I was pleasantly surprised! The cornmeal crust was actually really good, and it paired perfectly with the tart cranberry filling. I would definitely make this pie again.
Luann Tanner
[email protected]This pie was delicious! The cornmeal crust was crispy and flavorful, and the filling was perfectly tart and sweet. I would definitely recommend this pie to anyone looking for a unique and delicious dessert.
Hussnain gujjar Hussnain gujjar
[email protected]I made this pie for a potluck and it was a huge success! Everyone loved the unique flavor of the cornmeal crust and the tartness of the cranberries. I will definitely be making this pie again.
Free fire Khan
[email protected]This pie was a hit! The cornmeal crust was a nice change from the traditional pie crust, and it added a delicious nutty flavor. The filling was tart and sweet, and the cranberries added a festive touch. I will definitely be making this pie again for