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