Recipe courtesy of Cheryl Smith

Chef's Apple Pie

  • Level: Easy
  • Yield: 10 servings
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Ingredients

Corn Pie Crust:

3 cups corn flour

2 1/3 cups flour

1/3 cup sugar

2 teaspoons salt

4 sticks unsalted butter, very cold and cut into pieces

3/4 cup cold (iced) water

Filling:

6 golden delicious apples, peeled, cored, wedged

3/4 cup sugar

1 teaspoon cinnamon

1/2 teaspoon ground ginger

Pinch nutmeg

Pinch cumin

Juice and zest of 1 lemon

1/4 teaspoon salt

1/4 stick unsalted butter

Directions

  1. For the crust: Combine half of dry ingredients into a food processor. Add half of butter pieces into mixture and pulse until it resembles coarse meal. Turn out into a bowl. Repeat with remaining half of ingredients. Add ice water to bowl with dough. Press together and divide corn crust into 2 equal parts. One will be used for this pie, and the other refrigerate for future use. Press 3/4 of crust into a pie dish and refrigerate for 20 minutes. Rest of crust will be for crumbling on top of pie later.
  2. For the filling: Combine all of the ingredients for the filling, except butter, and pour into pie crust. Crumble rest of crust mixture over the top and dot with unsalted butter. Bake in a preheated oven at 375 degrees for 35 to 50 minutes, until top is golden and bubbling.
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