Award-winning Apple PieOn Nov 17, 2012 Dessert | Recipes 5 Comments Tags: Dessert, Recipes, Thanksgiving
[Guest post from Lady Dorothy, Daja’s Mommy!]
Yes, this recipe actually placed in a city-wide apple pie contest. It’s a little bit different. It’s awfully pretty. And it’s really good. Oh, and I won a fancy radio.
2 c. all-purpose flour
3/4 c. yellow cornmeal
6 T. sugar
1 1/4 t. pumpkin pie spice
1/2 t. salt
3/4 c. + 2 T. shortening
6 T. buttermilk +
Sift together flour, cornmeal, sugar, pie spice, and salt. Add shortening and cut in until mixture resembles coarse meal. Blend in buttermilk by tablespoons. You may need to finish blending by hand. Shape dough into ball. Divide in half. Flatten each half into a disk. Wrap in plastic and chill at least 45 minutes. It can be made the day before.
3 1/2 lbs. McIntosh apples
2 T. lemon juice
1 c. sugar
2 T. flour
1 t. cinnamon
1/8 t. freshly ground nutmeg
1/4 t. salt
2 T. butter
Pare and core apples. Cut into thin slices and place in large bowl. Toss with lemon juice. In a small bowl, combine sugar, flour, cinnamon, nutmeg, and salt. Toss lightly with apples.
Preheat oven to 375 degrees. Roll out 1 dough disk between sheets of waxed paper to approximately 13 inches in diameter. Peel off top sheet of paper. Invert into a pie plate. Peel off paper. Fold under dough edge and crimp.
Roll out the other dough disk on a lightly floured surface to 1/8 inch thick. Using leaf-shaped cookie cutters, cut out leaves. Mark veins in leaves with a sharp knife.
Turn apple filling into unbaked pie crust, spreading to the outside edge of crust, but forming a slight mound in center. Arrange leaves on top of pie. Brush crust all over with buttermilk.
Place pie on baking sheet. Bake 45 minutes. Cover pie with foil and continue baking 35 more minutes. Cool for one hour on rack.