Recipe Of Double Apple Pie With Cornmeal Crust

Double Apple Pie with Cornmeal Crust

Double Apple Pie with Cornmeal Crust Imbibed with wonderful taste of apples and apple jelly, this delectable pie will definitely steal the attention of your guests. The heavenly combination of stacks of spiced apple wedges topped with a golden brown crust makes this dish absolutely lip smacking and delectable.

This wonderful pie will surely become popular among both kids and the elderly present at your party.

Servings: 1 9-inch pie
Preparation Time: 15-25 minutes
Baking Time: 1 hour 20 minutes- 1 hour 30 minutes

Ingredients

4 tablespoons of apple jelly
2 cornmeal crust dough
2 lbs. + ½ lbs. of fresh Granny Smith apples
½ cup of white granulated sugar
2 lbs. + 1/4th lb. of Braeburn apples
A pinch of salt
3 tablespoons of white granulated sugar
4 tablespoons of all-purpose flour
2 teaspoons of unsalted butter
A pinch of ground nutmeg
2 teaspoons of freshly squeezed lemon juice
1 teaspoon of sugar

Preparation Process

1. Set your oven to 425 degrees Fahrenheit and then rinse the apples properly by rubbing them with your hands. Take one of the apples and cut it in half. Remove the core of the apple and then slice it into ½ inch thick slices. Slice all the apples in the same manner and then set them aside in large bowl. Mix ground cinnamon, ½ cup of white granulated sugar, salt, apple jelly, all purpose flour and the ground nutmeg with the apples. After that, add 1 tablespoon of fresh lemon juice to the apple mixture. Give a nice stir to combine all the added ingredients with the apple wedges. Once everything is added, let the apple wedges stand in the spice mixture for 30 minutes.

2. Now take a wax paper and place it on your counter. After that, carefully lift the cornmeal crust dough and place it over the wax paper. Flour the cornmeal crust dough lightly and then cover it up with another wax paper. Roll out the crust into a 1/8th inch thick and 11-inch wide crust. Once done, peel off and discard the wax paper from the top of the crust and then place the rolling pin over one edge of the crust. Roll the crust around the rolling pin and then carefully pick up the crust while discarding the wax paper from beneath it.

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3. Once done, place the crust carefully over a 9-inch pie plate and then adjust it roughly so that covers all the sides of the plate. Once done, press the crust in the pie plate and then pour the apple mixture over the crust by reserving 1 tablespoon of the spice liquid in the bowl. Mount the apple wedges in the centre of the pie plate. Once done, sprinkle 3 tablespoons of sugar over the apples and then drop the butter over that.

4. Next, take the other cornmeal crust dough and roll it out into another 11-inch crust in the same way as earlier. Once done, place the cornmeal crust over the filling and then tuck its edges to seal the opening. Now crimp the edges to seal the crusts nicely with the pie plate and then brush the top of the crust with the reserved 1 tablespoon of apple mixture liquid. Once done, spread the remaining sugar over the pie and then place the pie over a cookie sheet or jelly roll pan. Make some slits on the top crust of the pie and then pop it into the preheated oven.

5. Bake the pie for 15 minutes on top rack of the oven and then turn down the temperature to 350 degrees Fahrenheit to bake the pie for another 35 minutes by placing it in the middle rack. Once the stated baking time elapses, cover up the pie loosely with aluminum foil and bake it for an additional 30 minutes or until it turns golden brown in color and the juices turn bubbly. Pierce the apples with a skewer and remove the pie from the oven if the apples turn soft. Once the pie is completely baked, remove it from the oven and place it on a wire rack to cool it down for 1 ½ – 2 hours before serving.



This entry was posted in Food, US.