- 4 1/2 pounds Granny Smith apples, peeled and cut into 1/2-inch-thick wedges
- 1 cup sugar
- 1/4 cup all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Cornmeal Crust Dough
- 1 tablespoon butter
How to Make It
Preheat oven to 375°. Stir together apples, sugar, flour, ground cinnamon, and salt. Let stand 15 minutes, gently stirring occasionally.
Roll 1 Cornmeal Crust Dough disk to 1/8-inch thickness (about 11 inches wide) on a well-floured surface. Gently press dough into a 9-inch glass pie plate. Spoon apple mixture into crust, packing tightly and mounding in center; dot with butter cut into pieces.
Roll remaining dough disk to 1/8-inch thickness (about 13 inches wide). Gently place dough over filling; fold edges under, and crimp, sealing to bottom crust. Place pie on a jelly-roll pan. Cut 4 to 5 slits in top of pie for steam to escape.
Bake at 375° on an oven rack one-third up from bottom of oven 50 minutes. Cover loosely with aluminum foil, and bake 40 minutes. Transfer to a wire rack, and cool 1 1/2 to 2 hours before serving.