-CRUST-
2 c All purpose flour
3/4 Cut yellow cornmeal
5 tb Sugar
1 1/4 ts Pumpkin pie spice
1/2 ts Salt
3/4 c Plus 2 tablespoons solid
-vegetable; room temperature
; shortening
6 tb Buttermilk; (about)
FILLING
1 c Fresh cranberries
1 c Plus 2 tablespoons sugar
2 ts Pumpkin pie spice
3 lb Pippin apples; peeled,
-cored, cut
; into 1/2-inch thick
; slices
1/2 c Dried currants
5 tb All purpose flour
Buttermilk
Rum raisin ice cream
For crust:
Mix first 5 ingredients in processor. Add shortening and cut in until
mixture resembles coarse meal. Blend in enough buttermilk by
tablespoons to form dough that begins to clump together. Gather dough
into ball; divide in half. Flatten each half into disk. Wrap each
disk in plastic and chill 45 minutes. ( 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 mixture to large bowl. Add 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 form 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 minutes. Cover pie with foil and
continue baking until juices bubble thickly and crust browns, about 35
minutes more. Transfer pie to rack and cool 1 hour. Serve warm or at
room temperature with ice cream.
Serves 6.
Yields
1 servings