COLONIAL TIMES APPLE-CRANBERRY PIE
WITH CORNMEAL CRUST :
Crust
2 cups all purpose flour
3/4 cut 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 mins.
( 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 mins.
Cover pie with foil and continue baking until
juices bubble thickly and crust browns, about 35 mins more.
Transfer pie to rack and cool 1 hour.
Serve warm or at room temperature with ice cream.
Serves 6.
APPLE GINGER PIE WITH CIDER-BOURBON SAUCE:99
Crust
2 1/2 cups unbleached all purpose flour
1/4 cup sugar
1 teaspoon salt
1 teaspoon apple pie spice
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/3 cup chilled solid vegetable shortening
7 tablespoons sour cream
Filling
3 pounds Golden Delicious apples, peeled, cored,
cut into 1/2-inch-thick slices
2/3 cup sugar
1/4 cup all purpose flour
3 tablespoons minced crystallized ginger
2 tablespoons bourbon
1 teaspoon apple pie spice
MilkSugar
Vanilla ice cream
Cider-Bourbon Sauce
5 cups apple cider
5 tablespoons unsalted butter
2 tablespoons sugar
3 tablespoons bourbon
Makes about 1 cup
For Crust:
Mix flour, sugar, salt and apple pie spice in processor.
Add butter and shortening and cut in until mixture
resembles coarse meal. Add sour cream and blend
in using on/off turns just until dough forms.
Turn out dough onto lightly floured surface.
Divide in half. Form each half into a ball; flatten into disk.
Wrap each disk in plastic wrap and refrigerate 1 hour.
For Filling:
Preheat oven to 400°F. Toss first 6 ingredients
together in bowl.
Roll out 1 dough disk between sheets of plastic
wrap to 13-inch round. Peel off top sheet;
invert dough into 9 1/2-inch deep-dish glass pie dish.
Peel off plastic.
Roll out remaining dough disk between sheets of
plastic wrap to 13-inch round. Peel off top sheet of plastic.
Mound filling in pie dish. Invert dough over filling.
Peel off plastic. Pinch edges of dough to seal.
Trim excess crust. Crimp edges decoratively.
Cut 5 slashes in top of dough to allow steam to escape.
Brush top with milk and sprinkle with sugar.
Bake until golden brown, covering with foil
if browning too quickly, about 1 hour.
Let pie stand until just slightly warm, about 1 hour.
Serve pie with ice cream and Cider-Bourbon Sauce.
For the cider-bourbon sauce:
Boil apple cider in heavy medium saucepan
until reduced to 3/4 cup, about 45 mins.
Add butter and sugar and whisk until butter melts.
Boil 3 mins, whisking occasionally.
Remove from heat. Whisk in bourbon.
Cool sauce completely before serving.
Serves 8.
OLD-FASHIONED ALL-AMERICAN APPLE PIE
1 recipe Thin Butter Crust
6 to 8 freshly picked firm and slightly tart apples,
such as Rhode Island Greenings, Gravensteins or
Granny Smiths (about 3 pounds)
granulated sugar (see Note)
ground cinnamon
about 3 tablespoons sifted all-purpose flour
3 tablespoons butter, cut in small bits
1. Prepare the pie dough, divide half and roll out
each half no more than 1/4 inch thick.
Line a 9-inch pie pan with one.
Keep lined pan and top crust chilled.
SPICED STRUEDEL APPLE PIE
streudel
2/3 cup walnuts
1/2 cup (packed) golden brown sugar
1/4 cup yellow cornmeal
1/4 cup all purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
5 tablespoons chilled unsalted butter, cut into small pieces
Filling
2 1/4 pounds Granny Smith apples (about 6 medium),
peeled, quartered, cored, cut into 1/2-inch-thick wedges
1/2 cup sour cream
1/4 cup sugar
2 tablespoons all purpose flour
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 Flaky Pie Crust
Vanilla ice cream
For streudel:
Combine nuts, brown sugar, cornmeal, flour,
cinnamon and nutmeg in processor.
Using on/off turns, process until nuts are
finely chopped.
Add butter and process until small moist clumps
form. (Can be prepared 1 day ahead. Cover and refrigerate.)
For filling: Position rack in center of oven and preheat to 375°F.
Toss apples with sour cream in large bowl to coat.
Mix sugar, flour, cinnamon, nutmeg and cloves in small bowl.
Sprinkle mixture over apples and toss to coat.
Transfer filling to prepared crust. Sprinkle streudel over apples,
covering completely. Bake pie until apples are tender and
streudel is golden, tenting pie with foil if streudel
browns too quickly, about 1 hour.
Transfer pie to rack and cool slightly.
Serve pie slightly warm or at room temperature with
vanilla ice cream. Makes 8 servings.
2. Preheat the oven to 375 degrees.
Peel and core the apples and slice them
about 1/4 inch thick.
Toss with sugar and cinnamon to taste and with the flour.
Fill the pie with the apple slices,
mounding them somewhat in the center.
Dot with butter. Cover loosely with the top crust,
using a little water to seal the crusts together.
Crimp the edges. Using a fork or the tip of a knife,
make several vents in the top crust..
3. Place in the preheated oven and bake for
1 hour or until golden brown.
The smell will tell you when it is ready.
Serve while still warm.
*Note: The amount of sugar is determined by how
sweet the apples are. It would be a
mistake to oversweeten or overseason them.
Makes one nine-inch pie.
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