Southern Cast Iron – September 2019

39 SOUTHERN CAST IRON

RuStIc ApPlE PiE wItH

CoRnMeAl CrUsT

Makes 1 (12-inch) pie

No pie tin? Great! Embrace the rustic shape the

cornmeal crust lends to this double-crust free-

formed pastry.

8 cups sliced Pink Lady, Golden Delicious,

or McIntosh apples

½ cup plus 1 teaspoon sugar, divided

¼ cup all-purpose fl our

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

⅛ teaspoon ground cardamom

⅛ teaspoon kosher salt

Cornmeal Dough (recipe follows)

1 tablespoon cold unsalted butter, diced

1 tablespoon heavy whipping cream

1. Preheat oven to 375°. Line a cast-iron baking
   pan with parchment paper.


2. In a large bowl, combine apples, ½ cup sugar,
   fl our, cinnamon, cloves, cardamom, and salt.


3. Let Cornmeal Dough stand at room
   temperature until slightly softened, about
   10 minutes. On a lightly fl oured surface, roll
   one portion of dough into a 13-inch circle.
   Place on prepared pan. Spoon apple mixture
   into center of dough, leaving a 1½-inch border.
   Dot with cold butter. Roll remaining dough
   into a 13-inch circle, and gently place on top of
   fi lling. Fold edges up toward center and press to
   seal; crimp as desired. Brush dough with cream,
   and sprinkle with remaining 1 teaspoon sugar.
   Cut 4 vents in top of dough to release steam.


4. Bake until golden brown and juices begin to
   bubble, about 45 minutes. Let cool on pan on a
   wire rack for 1 hour.

CoRnMeAl DoUgH

Makes 2 (13-inch) crusts

2¼ cups all-purpose fl our

¼ cup plain yellow cornmeal

2 teaspoons kosher salt

2 teaspoons sugar

1 cup cold unsalted butter, cubed

⅔ cup cold whole buttermilk

1. In a medium bowl, whisk together fl our,
   cornmeal, salt, and sugar. Using a pastry
   blender, cut in cold butter until mixture is
   crumbly with a few pea-size pieces of butter
   remaining. Add cold buttermilk, 1 tablespoon
   at a time, stirring just until a dough forms. Turn
   out dough onto a lightly fl oured surface, and
   divide in half. Shape each half into a disk, and
   wrap tightly in plastic wrap. Refrigerate until
   fi rm, at least 1 hour, or overnight.