Hy-Vee Recipes and Ideas

Directions

1. Step1
   Preheat oven to 375 degrees.
2. Step2

   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.

3. Step3

   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.

4. Step4
   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.
5. Step5
   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.
6. Step6
   Transfer apple filling to pastry-lined plate, mounding apples. Trim pastry edge to edge of pie plate.
7. Step7
   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.
8. Step8
   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.
9. Step9
   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.
10. Step10
    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.
11. Step11
    Serve pie with vanilla ice cream, if desired. Drizzle cider sauce on top.
12. Step12
    To store, cover pie and store at room temperature for up to 24 hours or in the refrigerator for up to 2 days.