Homemade Apple Pie with Cornmeal Crust
User Reviews
5
4 reviews
Excellent
Homemade Apple Pie with Cornmeal Crust
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This Homemade Apple Pie is a show-stopper! Made with a cornmeal crust and two kinds of apples bathed in cinnamon and spices and cooked to tender perfection, this pie is what dreams are made of!
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Ingredients
Cornmeal crust
- 2 1/3 c all-purpose flour
- ¼ c cornmeal plain yellow
- 2 tbsp sugar
- ¾ tsp salt
- ¾ c butter cut into ½ in pieces, cold
- ¼ c shortening cut into ½ in pieces, chilled
- 8-10 Tbsp apple cider or water, chilled
Apple Pie Filling
- 2 ¼ lb apple Granny Smith variety
- 2 ¼ lb Gala apples or honey crisp apples
- ¼ c all-purpose flour
- 1 tbsp lemon juice
- ½ tsp cinnamon
- ¼ tsp salt
- ¼ tsp ground nutmeg
- 1/3 c brown sugar
- 1 tbsp butter cut into pieces
Instructions
Pie Crust
- Stir together first 4 ingredients in a large bowl. Cut in butter and shortening into flour mixture with a pastry blender until mixture resembles small peas. Mound mixture on one side of bowl.
- Drizzle the apple cider evenly over the flour mixture in bowl. Put a tightly fitting lid on the bowl, and shake, gently at first and then harder as the dough starts to come together. Shake until the dough comes completely together to form a few larger balls.
- Gently gather dough into two flat discs wrap in plastic and chill from 1-24 hrs.
To assemble the pie
- Preheat oven to 425˚F. Peel and slice apples. Place the apples in large bowl. Stir in the flour, lemon juice, cinnamon, salt, nutmeg, and brown sugar. Let stand 30 min.
- Place 1 crust on lightly floured surface. Roll the dough out to about 1/8 in thick. Place the crust in 9 in pie pan. Gently press dough into pie pan so that there are no air bubbles underneath.
- Stir apple mixture well to distribute juices. Pour apples into crust, saving about 1 tbsp of juices, and packing them tightly, mounding in center. It should look slightly over-filled, but it will cook down as it bakes. Dot the top of the apples with butter.
- Roll remaining crust into the same size and thickness and cover the top as you prefer (one solid crust, basketweave, cut outs etc. If using a solid crust, cut slits to vent the pie) Fold edges under, sealing to bottom of crust, and crimp. Brush top of pie lightly with reserved 1 tbsp juices from apples. Place pie on a sheet pan to catch any filling that bakes out.
- Bake at 425˚F on lower oven rack for 15 min. Reduce oven temperature to 350˚F. Then, tansfer the pie to middle oven rack, and bake 35 min. Cover loosely with aluminum foil to prevent over browning and bake for 30 min more or until juices are bubbly, crust is golden brown, and apples are tender. Cool 1 – 2 hours before serving to allow the juices to set.
Nutrition Information
Show Details
Serving
1slice
Calories
392kcal
(20%)
Carbohydrates
58g
(19%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
33mg
(11%)
Sodium
309mg
(13%)
Potassium
248mg
(5%)
Fiber
5g
(20%)
Sugar
28g
(56%)
Vitamin A
476IU
(10%)
Vitamin C
9mg
(10%)
Calcium
26mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 392kcal | 20% |
| Carbohydrates | 58g | 19% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 309mg | 13% |
| Potassium | 248mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 28g | 56% |
| Vitamin A | 476IU | 10% |
| Vitamin C | 9mg | 10% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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