DOUBLE APPLE PIE WITH CORNMEAL CRUST

By

Southern Living, SEPTEMBER 2008

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  • 8

Ingredients

  • Directions:
  • 2 1/4 pounds 2 1/4 pounds Granny Smith apples
  • 2 1/4 pounds 2 1/4 pounds Braeburn apples
  • 1/4 cup 1/4 cup all-purpose flour
  • 2 tablespoons 2 tablespoons apple jelly
  • 1 tablespoon 1 tablespoon fresh lemon juice
  • 1/2 teaspoon 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon 1/4 teaspoon salt
  • 1/4 teaspoon 1/4 teaspoon ground nutmeg
  • 1/3 cup 1/3 cup sugar
  • Cornmeal Crust Dough
  • Wax paper
  • 3 tablespoons 3 tablespoons sugar
  • 1 tablespoon 1 tablespoon butter, cut into pieces
  • 1 teaspoon 1 teaspoon sugar
  • Brandy-Caramel Sauce
  • 1 1. Preheat oven to 425º. Peel and core apples; cut into 1/2-inch-thick wedges. Place apples in a large bowl. Stir in next 7 ingredients. Let stand 30 minutes, gently stirring occasionally.
  • 2 2. Place 1 Cornmeal Crust Dough disk on a lightly floured piece of wax paper; sprinkle dough lightly with flour. Top with another sheet of wax paper. Roll dough to about 1/8-inch thickness (about 11 inches wide).
  • 4 4. Stir apple mixture; reserve 1 Tbsp. juices. Spoon apples into crust, packing tightly and mounding in center. Pour remaining juices in bowl over apples. Sprinkle apples with 3 Tbsp. sugar; dot with butter.
  • Serve with Brandy-Caramel Sauce.
  • Cornmeal Crust Dough
  • Ingredients
  • 2 1/3 cups 2 1/3 cups all-purpose flour
  • 1/4 cup 1/4 cup plain yellow cornmeal
  • 2 tablespoons 2 tablespoons sugar
  • 3/4 teaspoon 3/4 teaspoon salt
  • 3/4 cup 3/4 cup cold butter, cut into 1/2-inch pieces
  • 1/4 cup 1/4 cup chilled shortening, cut into 1/2-inch pieces
  • 8 to 10 Tbsp. 8 to 10 Tbsp. chilled apple cider
  • Directions:
  • 1 1. Stir together first 4 ingredients in a large bowl. Cut butter and shortening into flour mixture with a pastry blender until mixture resembles small peas. Mound mixture on 1 side of bowl.
  • 3 3. Gently gather dough into two flat disks. Wrap in plastic wrap, and chill 1 to 24 hours.
  • Inspired by Sandra Russell, Orange Park, Florida, Southern Living, SEPTEMBER 2008
  • Brandy Caramel Sauce
  • Southern Living, SEPTEMBER 2008
  • Ingredients
  • 1 cup 1 cup whipping cream
  • 1 1/2 cups 1 1/2 cups firmly packed brown sugar
  • 2 tablespoons 2 tablespoons to 1/4 cup butter
  • 2 tablespoons 2 tablespoons brandy
  • 1 teaspoon 1 teaspoon vanilla extract
  • Directions:
  • ● Bring whipping cream to a light boil in a large saucepan over medium heat, stirring occasionally.
  • ● Add sugar, and cook, stirring occasionally, 4 to 5 minutes or until sugar is dissolved and mixture is smooth.
  • ● Remove from heat, and stir in butter, brandy, and vanilla. Let cool 10 minutes.
  • *Apple cider may be substituted.

Preparation

Step 1

Note: To make ahead, prepare recipe as directed. Store in an airtight container in refrigerator up to 1 week. To reheat, let stand at room temperature 30 minutes. Place mixture in a microwave-safe bowl, and microwave at HIGH 1 minute, stirring after 30 seconds.

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