Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homemade Apple Pie with Cornmeal Crust Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 82 reviews

  • Author: Ava
  • Total Time: 2 hours
  • Yield: 12 servings

Description

This homemade apple pie features a unique cornmeal crust that adds a delightful texture and flavor to the classic apple pie. Made with a combination of Granny Smith and Gala or Honeycrisp apples, the filling is perfectly spiced with cinnamon, nutmeg, and brown sugar. The pie is baked to golden perfection with a buttery, flaky crust that encases juicy, tender apples, making it a perfect dessert for any occasion.

Ingredients

Pie Crust

  • 2 1/3 cups all-purpose flour
  • 1/4 cup plain yellow cornmeal
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 3/4 cup cold butter, cut into 1/2 inch pieces
  • 1/4 cup chilled shortening, cut into 1/2 inch pieces
  • 8-10 tablespoons chilled apple cider (or water)

Apple Filling

  • 2 1/4 pounds Granny Smith apples
  • 2 1/4 pounds Gala or Honeycrisp apples
  • 1/4 cup all-purpose flour
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup brown sugar
  • 1 tablespoon butter, cut into pieces

Instructions

  1. Mix Dry Ingredients for Crust: In a large bowl, stir together the all-purpose flour, yellow cornmeal, sugar, and salt. This mixture forms the base of your cornmeal crust.
  2. Cut in Butter and Shortening: Use a pastry blender to cut the cold butter and shortening into the flour mixture until it resembles small peas. Mound this mixture on one side of the bowl to prepare for adding liquid.
  3. Add Apple Cider and Form Dough: Drizzle chilled apple cider evenly over the flour mixture. Cover the bowl with a tightly fitting lid and shake gently at first, then more vigorously as the dough starts to come together, until it forms a few larger balls of dough.
  4. Chill the Dough: Gently gather the dough into two flat discs. Wrap each in plastic wrap and chill for at least 1 hour up to 24 hours to firm up the dough, improving texture and workability.
  5. Prepare Apples: Preheat the oven to 425°F (220°C). Peel and slice the Granny Smith and Gala or Honeycrisp apples. Place them in a large bowl and stir in flour, lemon juice, cinnamon, salt, nutmeg, and brown sugar. Let this mixture stand for 30 minutes to allow flavors to meld and juices to develop.
  6. Roll Out Bottom Crust: On a lightly floured surface, roll out one disc of dough to about 1/8 inch thickness. Place it in a 9-inch pie pan, pressing gently to fit and remove any air bubbles underneath.
  7. Assemble Pie: Stir the apple mixture well to distribute the juices. Pour the apples into the crust, packing them tightly and mounding slightly in the center. Dot the filling with pieces of butter to enrich the flavor.
  8. Roll Out Top Crust: Roll out the second dough disc to the same size and thickness as the bottom crust. Cover the pie with your choice of top crust—solid, basketweave, or cut-outs. If using a solid top crust, cut slits to vent steam. Fold under and crimp edges to seal the pie. Brush the top crust lightly with 1 tablespoon of the reserved apple juice for a glossy finish.
  9. Bake Pie: Place the pie on a sheet pan to catch any drips. Bake on the lower oven rack at 425°F for 15 minutes. Then reduce the temperature to 350°F (175°C), move the pie to the middle rack, and bake for 35 minutes. To prevent over-browning, cover the pie loosely with aluminum foil and bake an additional 30 minutes or until the crust is golden brown, juices are bubbly, and apples are tender.
  10. Cool and Serve: Let the pie cool for 1 to 2 hours before serving to allow the juices to set, enhancing the pie’s texture and flavor.

Notes

  • Chilling the dough for at least 1 hour helps the crust hold its shape and results in a flakier texture.
  • Using a combination of tart Granny Smith and sweet Gala or Honeycrisp apples creates a balanced, complex flavor profile.
  • Adding cornmeal to the crust adds a subtle texture and a slight nutty flavor.
  • Adjust the amount of apple cider in the dough as needed; too much can make the dough sticky, too little may not bind it well.
  • Covering the pie with foil during the last baking phase prevents the crust from burning while ensuring the apples cook through.
  • Allow the pie to rest before slicing to prevent the filling from leaking out.
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/homemade-apple-pie-with-cornmeal-crust-recipe/