CranApple Pie with Cornmeal Crust
Filling
1 cup fresh cranberries
5 tart green apples, thinly sliced
1 cup, plus 2 tablespoons sugar
1 1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 tablespoons butter
4 tablespoons flour
In a large bowl, chop together sugar and pumpkin pie spices; add apples currants and flour; toss well. Set aside until crust is prepared.
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 between sheets of waxed paper to 13 inches round. Place in 9 1/2 inch diameter deep dish pie dish. Roll out remaining dough and use to cut out seasonal shapes for top of pie. Brush pie all over with buttermilk and bake 45 minutes, cover at 375 degrees. Cover and bake 35 minutes more.
Serves 8