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Cornmeal Apple Pie

Author/Submitted by:
Servings: 8
Categories: Desserts / Pies & Pastries

    --- -------larry luttropp
    ---------------l.a.times food section
1/8    ---------------
1 3/4  c  flour
1/2  c  cornmeal
1/2  t  salt
3/4  c  shortening
6  tb  to 8 tb water
8  lg  apples -- cored, peeled, &
1/2  c  to 1 cup sugar
1  t  to 1 1/2 ts ground cinnamon
1/4  c  cold butter, cut small dice

Put flour, cornmeal and salt in mixing bowl. Add shortening. Using your hands, or a pastry blender, lightly rub shortening and flour together, or cut shortening together, until mixture resembles coarse meal. Slowly add water, stirring with fork until pastry holds together in rough ball. Lightly flour board. Divide dough in half. Roll half in circle about 2 inches larger than 9-inch pie pan. Drape bottom pie dough in pie pan. Put apple slices into large bowl. In small bowl mix sugar and cinnamon. Stir to blend. Add to apple slices. Add more sugar to taste, if needed. Mound apple slices over dough in pie plate. Roll remaining dough out to same size as bottom layer. Place over apples. Tuck edges under, but above rim of pie pan. Crimp or use fork to finish edges. Place pie on baking sheet to catch bubbling juices. Bake 15 minutes at 450 degrees. Then turn oven down to 350 degrees and continue to bake 40 to 45 minutes, or until top is golden and juices are bubbling. Serve warm. Each serving contains about: 465 calories; 207 mg sodium, 16 mg cholesterol; 26 grams fat; 57 grams carbohydrates; 4 grams protein; 0.82 gram fiber. Presented by: Marion Cunningham, L.A. Times Home Cooking column, "Clarisse Explains It All", 10/6/94, page H2. "One of my favorite books about food is `Clarisse, or the Old Cook.' A very small book, almost 100 years old, it propounds the reflections and prejudices of `Clarisse,' the Chinese cook of an English aristocrat. There is a small note in the front of the book that reads: `This book is by a French connoisseur who wished to remain anonymous.'" By "Lloyd A. Carver" <> on Jan 5, 1996

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