Create your best-ever homemade apple pie by tucking a blend of Braeburn and Granny Smith apples into a flaky cornmeal crust.
Servings and Ingredients
|½ c. Hy-Vee granulated sugar|
|½ c. packed Hy-Vee brown sugar|
|½ c. Hy-Vee all-purpose flour|
|¾ tsp. Hy-Vee ground cinnamon|
|¼ tsp. Hy-Vee salt|
|¼ tsp. Hy-Vee ground nutmeg|
|6 medium Granny Smith apples (about 2 1/4 pounds)|
|6 medium Braeburn apples (about 2 1/4 pounds)|
|2 ⅓ c. Hy-Vee all-purpose flour|
|½ c. yellow cornmeal|
|2 tbsp. Hy-Vee granulated sugar|
|¾ tsp. Hy-Vee salt|
|½ c. Hy-Vee shortening|
|½ c. Hy-Vee butter, cold, cut into 1/2-inch pieces|
|8 to 10 tbsp. apple cider, chilled|
|Hy-Vee heavy whipping cream, optional|
|Hy-Vee granulated sugar, optional|
|Hy-Vee ground cinnamon, optioal|
|4 c. plus 1 tbsp. apple cider, divided|
|3 ½ -inch-long cinnamon stick|
|1 tbsp. Hy-Vee cornstarch|
|3 tbsp. Hy-Vee butter, cut into 1/2-inch pieces|
|Hy-Vee vanilla ice cream, or Hy-Vee Select vanilla gelato, for serving|
Things To Grab
- 2 large bowls
- Plastic wrap
- Rolling pin
- 9-inch pie plate
- Large skillet
- Preheat oven to 375 degrees.
For filling, in a large bowl stir together granulated sugar, brown sugar, flour, cinnamon, salt and nutmeg. Peel and core apples; cut into 1/4-inch-thick slices. Add apples to sugar mixture. Let stand for 30 minutes, stirring occasionally.
For cornmeal crust, in a large bowl stir together flour, cornmeal, sugar and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon apple cider over part of flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional cider, 1 tablespoon at a time, until all of the flour mixture is moistened.
- Gather dough into a ball, kneading gently until it holds together. Divide dough in half. Wrap one portion in plastic wrap and place in refrigerator.
- On a lightly floured surface, slightly flatten remaining portion of dough. Roll dough from center to edge into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it.
- Transfer apple filling to pastry-lined plate, mounding apples. Trim pastry edge to edge of pie plate.
- Roll remaining dough portion into a 12-inch circle. Place pastry circle on filling; trim pastry to 1/2 inch beyond edge of pie plate. Fold top pastry edge under bottom pastry. Crimp edge as desired. Cut slits in pastry to allow steam to escape. If desired, brush top crust with heavy whipping cream and sprinkle with additional sugar and cinnamon. Cover edge of pie with foil to prevent overbrowning. Place pie on baking sheet.
- Bake for 15 minutes. Reduce oven temperature to 350 degrees. Continue to bake for 1 hour, 15 minutes or until crust is golden brown. Cool on a wire rack. To serve warm, let pie cool at least 2 hours.
- Meanwhile, for cider sauce in a large skillet bring 4 cups cider and cinnamon sticks to boiling. Gently boil about 15 minutes or until reduced to 1-1/2 cups. In a small bowl, combine cornstarch and 1 tablespoon cider. Whisk into cider; cook over high heat for 2 minutes or until thick and bubbly.
- Whisk in butter, 1 tablespoon at a time, until well combined. Cook sauce for 2 to 3 minutes more or until desired consistency. Cool slightly.
- Serve pie with vanilla ice cream, if desired. Drizzle cider sauce on top.
- To store, cover pie and store at room temperature for up to 24 hours or in the refrigerator for up to 2 days.
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 40mg
- Sodium: 320mg
- Total Carbohydrates: 123g
- Protein: 6g
Characterized by floral, fruity, citrus, piney, resinous, or sulfur hop character that produces medium hop bitterness, flavor, and aroma. They have a medium body, medium maltiness, and moderate to low alcohol levels. Pair with roasted or grilled meats, mild or medium cheddar, and apple pie. Best served at 45-55 degrees in a goblet or tulip glass.