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Ingredientes
- 2 c. All purpose flour
- 3/4 x Cut yellow cornmeal
- 5 Tbsp. Sugar
- 1 1/4 tsp Pumpkin pie spice
- 1/2 tsp Salt
- 3/4 c. Plus 2 Tbsp. solid vegetable, room temperature shortening
- 6 Tbsp. Buttermilk, (about)
- 1 c. Fresh cranberries
- 1 c. Plus 2 Tbsp. sugar
- 2 tsp Pumpkin pie spice
- 3 lb Pippin apples, peeled, cored, cut into 1/2-inch thick slices
- 1/2 c. Dry currants
- 5 Tbsp. All purpose flour Buttermilk Rum raisin ice cream
Direcciones
- For crust:Mix first 5 ingredients in processor. Add in shortening and cut in till mix resembles coarse meal. Blend in sufficient buttermilk by Tbsp. to create dough which begins to clump together. Gather dough into ball; divide in half. Flatten each half into disk. Wrap each disk in plastic and refrigerate45 min. ( Can be make 1 day ahead.)
- For filling:Position rack in lowest third of oven and preheat to 375F. Coarsely chop cranberries with sugar and pumpkin pie spice in processor.
- Transfer mix to large bowl. Add in 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 create 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 min. Cover pie with foil and continue baking till juices bubble thickly and crust browns, about 35 min more. Transfer pie to rack and cold 1 hour. Serve hot or possibly at room temperature with ice cream.
- Serves 6.
