Harvest Apple-Cranberry Delight with Cornmeal Crust
Indulge in the flavors of autumn with this delightful Harvest Apple-Cranberry Delight, featuring a unique and crunchy cornmeal crust. This recipe has been a staple in my family for years, often gracing our Thanksgiving and Christmas tables, but it’s absolutely delicious any time you crave a comforting dessert. Vibrant cranberries and tart apples are lovingly mixed together with warm spices and tucked into a buttery, flaky cornmeal crust that adds a delightful texture and flavor contrast. For a festive touch, I often use cookie cutters to create charming acorn and leaf shapes for Thanksgiving or stars and trees for Christmas. This pie is best served warm, topped with a scoop of creamy rum raisin ice cream, making it a showstopper at any gathering!
8-10 servings
Servings
245
Calories
15
Ingredients
Ingredients
all-purpose flour
2 cups (sifted)
yellow cornmeal
3/4 cup (fine)
sugar
5 tablespoons (divided)
pumpkin pie spice
1 1/4 teaspoons
salt
1/2 teaspoon
vegetable shortening
3/4 cup
buttermilk
6 tablespoons (approximately)
fresh cranberries
1 cup (washed)
sugar
1 cup
sugar
2 tablespoons
pumpkin pie spice
2 teaspoons
tart apples
3 lbs (peeled, cored, and sliced)
dried currants
1/2 cup
all-purpose flour
5 tablespoons
buttermilk
for brushing
Instructions
1
In a food processor, combine the all-purpose flour, yellow cornmeal, 5 tablespoons of sugar, pumpkin pie spice, and salt. Pulse until well mixed.
2
Add the 3/4 cup vegetable shortening, and pulse until the mixture resembles coarse meal.
3
Gradually blend in enough buttermilk, adding a tablespoon at a time, until the dough comes together in clumps.
4
Gather the dough into a ball, divide it in half, and flatten each half into a disk. Wrap each disk in plastic wrap and chill in the refrigerator for at least 45 minutes (you can prepare this a day ahead).
5
For the filling, position a rack in the lowest third of the oven and preheat it to 375°F (190°C).
6
Using the food processor, coarsely chop the cranberries and mix them with 1 cup of sugar and 2 teaspoons of pumpkin pie spice; transfer this mixture to a large mixing bowl.
7
Add the sliced apples, dried currants, and 5 tablespoons of all-purpose flour to the cranberry mixture. Toss everything well to combine.
8
Take one chilled dough disk and roll it out between two sheets of waxed paper until it forms a 13-inch round. Carefully invert the dough into a 9½-inch deep-dish glass pie dish, peeling off the paper as you go.
9
Fold the overhanging edges of the dough under to create a double-thick crust edge, and crimp them for a decorative finish.
10
Use cookie cutters to cut out fun shapes from the remaining dough. Place these shapes around the edge of the pie and over the filling, overlapping them artistically.
11
Slightly mound the apple-cranberry filling in the center of the pie, ensuring it's well packed.
12
Brush the top and crust with buttermilk to give it a beautiful golden finish.
13
Place the pie on a baking sheet (line it with heavy-duty foil for easier cleanup) and bake for 45 minutes.
14
Cover the pie with foil to prevent over-browning, then bake for an additional 35 minutes, or until the juices are bubbly and the crust is a lovely golden brown.
15
Allow the pie to cool on a rack for at least 1 hour before serving. It can be enjoyed warm or at room temperature!
Nutrition Information
11.2g
Fat
36.4g
Carbs
0.6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Harvest Apple-Cranberry Delight with Cornmeal Crust?
It is a comforting autumn dessert featuring a mixture of tart apples, vibrant cranberries, and dried currants tucked inside a unique, crunchy cornmeal and pumpkin-spiced crust.
How many servings does this recipe make?
This recipe yields approximately 8 to 10 servings.
What makes the crust unique in this recipe?
The crust is unique because it incorporates yellow cornmeal for a crunchy texture and is seasoned with pumpkin pie spice for a warm, autumnal flavor.
What type of apples should be used?
The recipe calls for 3 pounds of tart apples that have been peeled, cored, and sliced.
Can I prepare the dough in advance?
Yes, you can prepare the dough disks a day ahead and keep them wrapped in plastic wrap in the refrigerator.
How long should the dough chill?
The dough needs to chill in the refrigerator for at least 45 minutes before being rolled out.
What is the oven temperature for baking this pie?
The oven should be preheated to 375°F (190°C).
Where should the oven rack be positioned?
The rack should be positioned in the lowest third of the oven for the best results.
How do I prepare the cranberry filling?
Coarsely chop the cranberries in a food processor and mix them with 1 cup of sugar and 2 teaspoons of pumpkin pie spice.
Are there dried fruits in this recipe?
Yes, the filling includes 1/2 cup of dried currants to add extra sweetness and texture.
How do I prevent the crust from sticking when rolling it out?
Roll the dough disk out between two sheets of waxed paper until it forms a 13-inch round.
What size pie dish is required?
A 9.5-inch deep-dish glass pie dish is recommended for this recipe.
How can I make the pie look festive for holidays?
You can use cookie cutters to create shapes like acorns and leaves for Thanksgiving, or stars and trees for Christmas, and place them over the filling.
What is used to glaze the top of the pie?
The top and the crust edges are brushed with buttermilk to achieve a beautiful golden finish.
How long does the pie need to bake?
The pie bakes for an initial 45 minutes, followed by another 35 minutes covered with foil, for a total of 80 minutes.
Why should I cover the pie with foil during the last stage of baking?
Covering the pie with foil prevents the crust from over-browning while allowing the juices to become bubbly.
How long should the pie cool before it is served?
Allow the pie to cool on a rack for at least 1 hour before serving.
What is the best way to serve Harvest Apple-Cranberry Delight?
It is best served warm and is highly recommended to be topped with a scoop of rum raisin ice cream.
What are the calories per serving?
Each serving contains approximately 245 calories.
What is the fat content of this dessert?
The fat content is approximately 11.2g per serving.
How many carbohydrates are in a serving?
There are 36.4g of carbohydrates per serving.
Is there any protein in this recipe?
The recipe contains a small amount of protein, about 0.6g per serving.
What type of shortening is used for the crust?
The recipe specifies using 3/4 cup of vegetable shortening.
What kind of cornmeal should be used?
The recipe suggests using fine yellow cornmeal.
How much sugar is in the filling?
The filling uses 1 cup of sugar plus an additional 2 tablespoons.
Can this pie be served at room temperature?
Yes, while it is delicious warm, it can also be enjoyed at room temperature.
Do I need a food processor for this recipe?
A food processor is used to mix the crust ingredients and to coarsely chop the cranberries.
What is the purpose of the 5 tablespoons of flour in the filling?
The flour acts as a thickener for the fruit juices as they bake.
Should I line the baking sheet?
Yes, lining the baking sheet with heavy-duty foil is recommended for easier cleanup in case the juices overflow.
What spices are used in the crust?
The crust is flavored with 1 1/4 teaspoons of pumpkin pie spice.