Description
A delightful homemade apple pie featuring a unique cornmeal crust for added texture and flavor. This recipe combines tart Granny Smith and sweet Gala or Honeycrisp apples with warm spices, baked to golden perfection for a comforting dessert.
Ingredients
Scale
Pie Crust
- 2 1/3 cups all purpose flour
- ¼ cup plain yellow cornmeal
- 2 tablespoons sugar
- ¾ teaspoon salt
- ¾ cup cold butter, cut into ½ inch pieces
- ¼ cup chilled shortening, cut into ½ inch pieces
- 8–10 tablespoons chilled apple cider (or water)
Apple Filling
- 2 ¼ pounds Granny Smith apples, peeled and sliced
- 2 ¼ pounds Gala or Honeycrisp apples, peeled and sliced
- ¼ cup all purpose flour
- 1 tablespoon lemon juice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1/3 cup brown sugar
- 1 tablespoon butter, cut into pieces
Instructions
- Make Pie Crust: In a large bowl, stir together the flour, cornmeal, sugar, and salt. Using a pastry blender, cut in the cold butter and shortening until the mixture resembles small peas. Mound the mixture to one side of the bowl.
- Form Dough: Drizzle the chilled apple cider evenly over the flour mixture. Cover the bowl with a tightly fitting lid and shake gently at first, increasing the intensity as the dough starts to come together. Continue shaking until the dough forms a few larger balls.
- Chill Dough: Gently gather the dough into two flat discs, wrap them in plastic wrap, and chill in the refrigerator for 1 to 24 hours.
- Prepare Filling: Preheat the oven to 425°F. Place peeled and sliced apples in a large bowl. Add the flour, lemon juice, cinnamon, salt, nutmeg, and brown sugar to the apples. Stir well to combine and let the mixture stand for 30 minutes to allow the flavors to meld.
- Roll Out Bottom Crust: On a lightly floured surface, roll out one dough disc to about 1/8 inch thickness. Carefully transfer it to a 9-inch pie pan and gently press it into the pan, ensuring no air bubbles form underneath.
- Fill Pie: Stir the apple mixture to distribute juices evenly. Pour apples into the crust, saving about 1 tablespoon of the juices. Pack the apples tightly and mound them in the center, which will reduce as it bakes. Dot the top of the apples with pieces of butter.
- Add Top Crust: Roll out the second dough disc to the same size and thickness. Place over the apple filling in your preferred style—solid crust with slits for venting, basketweave, or cut-outs. Fold the edges under and seal by crimping with the bottom crust. Lightly brush the top crust with the reserved apple juices. Place the pie on a sheet pan to catch any drips.
- Bake Pie: Bake on the lower oven rack at 425°F for 15 minutes. Reduce oven temperature to 350°F and move the pie to the middle rack. Bake for 35 minutes, then loosely cover the pie with aluminum foil to prevent over-browning. Continue baking for an additional 30 minutes or until the crust is golden brown, juices are bubbly, and apples are tender.
- Cool and Serve: Remove the pie from the oven and allow it to cool for 1 to 2 hours before serving to let the filling set properly.
Notes
- The use of cornmeal in the crust adds a subtle crunchy texture and distinct flavor that complements the apple filling.
- Chilling the dough discs thoroughly helps to ensure a flaky crust.
- If apple cider is unavailable, cold water can be substituted for the crust.
- Letting the apple filling rest before baking enhances the flavor and softens the apples slightly.
- Using a sheet pan underneath during baking helps to catch any filling spills for easier cleanup.
- Covering the pie with foil during the last baking stage prevents the crust from over-browning while ensuring the apples cook through.
- Cooling the pie fully before cutting helps the filling set and prevents it from being too runny.
- Prep Time: 40 minutes
- Cook Time: 1 hour 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: apple pie, cornmeal crust, homemade pie, fall dessert, baking recipe
