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Crust: Cornmeal Crust Dough




Source of Recipe


Sandra Russell


Recipe Introduction


This recipe goes with "Homemade Apple Pie" recipe. See below.


List of Ingredients




* 2 1/3 cups all-purpose flour
* 1/4 cup plain yellow cornmeal
* 2 tablespoons sugar
* 3/4 teaspoon salt
* 3/4 cup cold butter, cut into 1/2-inch pieces
* 1/4 cup cold shortening, cut into 1/2-inch pieces
* 8 to 10 Tbsp. chilled apple cider


Recipe



1. Stir together first 4 ingredients in a large bowl. Cut in butter and shortening with a pastry blender until mixture resembles small peas.

2. Mound flour mixture on 1 side of bowl. Drizzle 1 Tbsp. apple cider along edge of mixture in bowl. Using a fork, gently toss a small amount of flour mixture into cider just until dry ingredients are moistened. Move mixture to other side of bowl, and repeat procedure with remaining cider, 1 Tbsp. at a time, until a dough forms.

3. Gently gather dough into 2 flat disks. Wrap in plastic wrap, and chill 1 to 24 hours.


---Homemade Apple Pie---

* 4 1/2 pounds Granny Smith apples, peeled and cut into 1/2-inch-thick wedges
* 1 cup sugar
* 1/4 cup all-purpose flour
* 3/4 teaspoon ground cinnamon
* 1/4 teaspoon salt
* Cornmeal Crust Dough
* 1 tablespoon butter

Preparation

1. Preheat oven to 375°. Stir together apples, sugar, flour, ground cinnamon, and salt. Let stand 15 minutes, gently stirring occasionally.

2. Roll 1 Cornmeal Crust Dough disk to 1/8-inch thickness (about 11 inches wide) on a well-floured surface. Gently press dough into a 9-inch glass pie plate. Spoon apple mixture into crust, packing tightly and mounding in center; dot with butter cut into pieces.

3. Roll remaining dough disk to 1/8-inch thickness (about 13 inches wide). Gently place dough over filling; fold edges under, and crimp, sealing to bottom crust. Place pie on a jelly-roll pan. Cut 4 to 5 slits in top of pie for steam to escape.

4. Bake at 375° on an oven rack one-third up from bottom of oven 50 minutes. Cover loosely with aluminum foil, and bake 40 minutes. Transfer to a wire rack, and cool 1 1/2 to 2 hours before serving.

SERVES 8