I’ve been whipping up a storm of apple recipes after a little, ok, a lot of apple picking out near Bristow, Virginia last weekend. What have I been making you ask??
Well, I started with apple pie, then moved on to tarte tatin and Sunday I made ten jars of caramel apple bourbon butter. When making the pie, my husband remarked that the aroma of cooking apples is one of his favorite culinary scents, so I kept right on going. Below is the recipe for my cornmeal pie crust – a crunchy, autumnal take on pate brisee. I love it when the weather turns and think it pairs beautifully with apples. Try it for your next pie or as I did, use it as the crust on the tarte tatin!
Cornmeal Pate Brisee
makes enough for one double crust pie
1 3/4 cups flour
3/4 cup cornmeal
1 tsp salt
1 tsp sugar
1 cup butter, cold, cut into small pieces
1/4 – 1/2 cup ice water or cold apple cider
Place the flour, cornmeal, salt and sugar in the food processor and pulse to combine. Add the butter and process until large crumbles form – be careful to not over pulse.
With the machine running, add the cider or ice water just until the mixture starts to come together – no more than 20-30 seconds.
Turn the dough out onto a clean work surface and divide in half. Pat each half into a one-inch thick circle and put each circle in a large zip lock bag. Place in the fridge for at least an hour or up to one day before using.