Cranberry Pie with Cornmeal Crust
Filling
1 cup fresh cranberries
5 tart green apples, chopped
1/2 cup raisins
1 1/4 cup sugar
1 1/4 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 tablespoons butter
4 tablespoons flour
In a large bowl, roughly chop cranberries, combine with sugar, spices, raisins and apples and flour; set aside.
Crust
2 cups flour
1/4 cup yellow cornmeal
6 tablespoons sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
3/4 cup vegetable shortening
6 tablespoons buttermilk
Mix flour, meal, sugar, spice and salt in the processor. Add shortening and blend until mixture is coarsely mixed. Blend buttermilk by tablespoons to form a ball of dough. Divide, flatten into a disk and chill. Roll out on floured board into 2 13-inch rounds. Place one round into a 9-inch deep dish pie plate. Roll out remaining dough and use to cut out seasonal shapes for top of pie. I use my holly leaf cutter for this and completely cover the top of the pie, overlapping some of the leaves. Pour filling into crust, dot with butter and cover with cut outs. Brush pie all over with buttermilk and bake at 375 degrees for 40 minutes; loosely covered with a tent of foil and continue to bake for 30 minutes.