Ingrédients pour Apple Pie With Cornmeal Crust And Caramel Brandy Sauce
- 6 medium Granny Smith apples
- All-purpose flour (see All Purpose Flour for total quantity)
- 1/4 cup apple jelly
- 2 tablespoons lemon juice
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 3/4 cups plus 3 tablespoons granulated sugar
- 2 sheets wax paper (for rolling dough)
- 1 1/4 cups unsalted butter, cold
- 2 1/2 cups plus additional for dusting all-purpose flour
- 1/2 cup yellow cornmeal
- 1/2 cup cold shortening
- 1/2 cup apple cider
- 1 cup heavy whipping cream
- Brown sugar (not called for in this recipe's instructions)
- 2 tablespoons brandy (optional)
- 1 teaspoon vanilla extract
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Comment préparer Apple Pie With Cornmeal Crust And Caramel Brandy Sauce
- Preheat oven to 425°F (220°C). Peel, core, and slice 6 medium apples into thick wedges.
- In a large bowl, combine apples, 1/2 cup flour, 1/4 cup apple jelly, 2 tablespoons lemon juice, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1/4 teaspoon nutmeg, and 3/4 cup sugar. Gently stir.
- Let the apple mixture stand for 30 minutes, stirring gently every few minutes.
- Prepare the cornmeal crust: In a large bowl, whisk together 2 cups flour, 1/2 cup cornmeal, 1/2 cup sugar, and 1/2 teaspoon salt.
- Cut 1 cup cold butter and 1/2 cup cold shortening into the flour mixture using a pastry blender or fork until it resembles coarse crumbs.
- Mound the mixture to one side of the bowl.
- Drizzle half of the 1/2 cup apple cider along the edge of the dry ingredients.
- Gently toss a small amount of the flour mixture with the cider using a fork until moistened. Repeat with the remaining cider and flour mixture.
- Gently gather the dough into two flat disks. Wrap in plastic wrap and chill for at least 1 hour (or up to 24 hours).
- On a lightly floured surface, roll out one disk of dough to 1/8 inch thickness between two sheets of floured wax paper.
- Carefully remove the top sheet of wax paper and transfer the dough to a 9-inch glass pie plate. Remove the bottom sheet of wax paper.
- Stir the apple mixture and reserve 1 tablespoon of the juice.
- Spoon the apples into the crust, packing tightly and mounding slightly in the center.
- Sprinkle the apples with 3 tablespoons of sugar and dot with 2 tablespoons of butter.
- Roll out the second disk of dough and place it over the filling. Fold and crimp the edges to seal.
- Brush the top crust with the reserved apple juice and sprinkle with sugar.
- Place the pie on a baking sheet.
- Cut slits in the top crust to allow steam to escape.
- Bake on the lower oven rack at 425°F (220°C) for 15 minutes.
- Reduce oven temperature to 350°F (175°C), move the pie to the middle rack, and bake for 35 minutes.
- Cover the edges of the pie with aluminum foil to prevent over-browning and bake for an additional 30 minutes, or until the juices are thick and bubbly, and the crust is golden brown.
- Remove the pie from the oven and let it cool completely on a wire rack.
- Prepare the caramel-brandy sauce: In a medium saucepan, bring 1 cup heavy cream to a light boil over medium heat.
- Gradually whisk in 1/2 cup sugar, stirring constantly until smooth (about 4-5 minutes).
- Remove from heat and stir in 2 tablespoons butter, 2 tablespoons brandy (optional), and 1 teaspoon vanilla extract.
- Let the sauce cool slightly before serving.
- Serve warm apple pie with caramel-brandy sauce.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
344g
Fat
120g
Carbs
44g
