Southern Cast Iron – September 2019

(Jacob Rumans) #1

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.

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