DOUBLE APPLE PIE WITH CORNMEAL CRUST

By stepjo7269

Southern Living, SEPTEMBER 2008

Ingredients

• Directions:
• 2 1/4pounds2 1/4 pounds Granny Smith apples
• 2 1/4pounds2 1/4 pounds Braeburn apples
• 1/4cup1/4 cup all-purpose flour
• 2tablespoons2 tablespoons apple jelly
• 1tablespoon1 tablespoon fresh lemon juice
• 1/2teaspoon1/2 teaspoon ground cinnamon
• 1/4teaspoon1/4 teaspoon salt
• 1/4teaspoon1/4 teaspoon ground nutmeg
• 1/3cup1/3 cup sugar
• Cornmeal Crust Dough
• Wax paper
• 3tablespoons3 tablespoons sugar
• 1tablespoon1 tablespoon butter, cut into pieces
• 1teaspoon1 teaspoon sugar
• Brandy-Caramel Sauce
• 11. 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.
• 22. 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).
• 44. 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 1/3cups2 1/3 cups all-purpose flour
• 1/4cup1/4 cup plain yellow cornmeal
• 2tablespoons2 tablespoons sugar
• 3/4teaspoon3/4 teaspoon salt
• 3/4cup3/4 cup cold butter, cut into 1/2-inch pieces
• 1/4cup1/4 cup chilled shortening, cut into 1/2-inch pieces
• 8 to 10Tbsp.8 to 10 Tbsp. chilled apple cider
• Directions:
• 11. 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.
• 33. 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
• 1cup1 cup whipping cream
• 1 1/2cups1 1/2 cups firmly packed brown sugar
• 2tablespoons2 tablespoons to 1/4 cup butter
• 2tablespoons2 tablespoons brandy
• 1teaspoon1 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.

Details

Servings 8

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.