Apples in Red Bowl
Art Print
Etienne, Nicole
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La Belle Cuisine - More Pie Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Colonial Times Apple-Cranberry Pie
with Cornmeal Crust

"But I, when I undress me, Each night upon my knees
Will ask the Lord to bless me, With apple pie and cheese."
- Eugene Field, "Apple Pie and Cheese"

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  Apple Pie
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Country Apple Pie
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Colonial Times Apple-Cranberry Pie
with Cornmeal Crust
Bon Appétit November 1993

"This wonderful holiday pie, with its cornmeal crust and mixed-
fruit filling, celebrates that early culinary sharing. It's a delicious
combination of some of our most traditional American flavors."

Crust
2 cups all purpose flour
3/4 cup yellow cornmeal
5 tablespoons sugar
1 1/4 teaspoons pumpkin pie spice
1/2 teaspoon salt
3/4 cup plus 2 tablespoons solid vegetable shortening,
room temperature
6 tablespoons (about) buttermilk

Filling
1 cup fresh cranberries
1 cup plus 2 tablespoons sugar
2 teaspoons pumpkin pie spice
3 pounds Pippin apples, peeled, cored,
cut into 1/2-inch thick slices
1/2 cup dried currants
5 tablespoons all purpose flour

Buttermilk
Rum raisin ice cream

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 375
degrees 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 one dough disk between sheets of waxed paper to a 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.
 

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