Southern Living - Classic Southern Desserts by The Editors of Southern Living

Author:The Editors of Southern Living [The Editors of Southern Living]
Language: eng
Format: epub
Publisher: Liberty Street
Published: 2016-10-20T00:00:00+00:00

Among desserts, pies, cobblers, and tarts are Southern favorites. Cranberry-Apple Pie, Raspberry-Almond-Pear Tart, and Chocolate Icebox Pie are at the top of the list.

Double Apple Pie With Cornmeal Crust

Don’t skip the apple jelly—it makes the baked pie juices taste rich. It also decreases the cloudiness that sometimes occurs with a flour-thickened apple pie filling.

Makes 8 servings

Prep: 30 min.

Cook: 1 hr., 20 min.

Other: 2 hr.

2 ¼ lb. Granny Smith apples

2 ¼ lb. Braeburn apples

¼ cup all-purpose flour

2 Tbsp. apple jelly

1 Tbsp. fresh lemon juice

½ tsp. ground cinnamon

¼ tsp. salt

¼ tsp. ground nutmeg

⅓ cup sugar

Cornmeal Crust Dough

Wax paper

3 Tbsp. sugar

1 Tbsp. butter, cut into pieces

1 tsp. sugar

Brandy-Caramel Sauce

1. Preheat oven to 425°. Peel and core apples; cut into ½-inch-thick wedges. Place apples in a large bowl. Stir in next 7 ingredients. Let stand 30 minutes, gently stirring occasionally.

2. Place 1 Cornmeal Crust Dough disk on a lightly floured piece of wax paper; sprinkle dough lightly with flour. Top with another sheet of wax paper. Roll dough to about ⅛-inch thickness (about 11 inches wide).

3. Remove and discard top sheet of wax paper. Starting at 1 edge of dough, wrap dough around rolling pin, separating dough from bottom sheet of wax paper as you roll. Discard bottom sheet of wax paper. Place rolling pin over a 9-inch glass pie plate, and unroll dough over pie plate. Gently press dough into pie plate.

4. Stir apple mixture; reserve 1 Tbsp. juices. Spoon apples into crust, packing tightly and mounding in center. Pour remaining juices in bowl over apples. Sprinkle apples with 3 Tbsp. sugar; dot with butter.

5. Roll remaining Cornmeal Crust Dough disk as directed in Step 2, rolling dough to about ⅛-inch thickness (13 inches wide). Remove and discard wax paper, and place dough over filling; fold edges under, sealing to bottom crust, and crimp. Brush top of pie, excluding fluted edges, lightly with reserved 1 Tbsp. juices from apples; sprinkle with 1 tsp. sugar. Place pie on a jelly-roll pan. Cut 4 to 5 slits in top of pie for steam to escape.

6. Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 350°; transfer pie to middle oven rack, and bake 35 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 30 more minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust. Remove to a wire rack. Cool 1½ to 2 hours before serving. Serve with Brandy-Caramel Sauce.

Cornmeal Crust Dough:

For a flaky crust, make sure the butter and shortening are cold. Our Food staff loved the flavor the apple cider brings to the crust.

Makes 2 dough disks

Prep: 15 min.

Other: 1 hr.

2 ⅓ cups all-purpose flour

¼ cup plain yellow cornmeal

2 Tbsp. sugar

¾ tsp. salt

¾ cup cold butter, cut into ½-inch pieces

¼ cup chilled shortening, cut into ½-inch pieces

8 to 10 Tbsp. chilled apple cider

1. Stir together first 4 ingredients in a large bowl. Cut butter and shortening into flour mixture with a pastry blender or fork until crumbly.

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