Colonial Times Apple-Cranberry Pie with Cornmeal Crust

A Taste of History: My Colonial Times Apple-Cranberry Pie

As a history enthusiast and lover of all things delicious, I've always been fascinated by the culinary exchange between the Wampanoag people and the early Pilgrims. This Colonial Times Apple-Cranberry Pie isn't just a recipe; it's a journey back in time, a tribute to the innovative spirit of those early American settlers and the generosity of the native population who shared their bounty. The blend of cranberries, apples, and the unique cornmeal crust truly embodies the spirit of this historical culinary fusion. It's not just a pie; it's a story told through the flavors of history.

The process of making this pie is just as rewarding as the final product. The cornmeal crust, a delightful departure from traditional pastry, adds a beautiful texture and a subtle nutty flavor that perfectly complements the sweet and tart cranberry-apple filling. The careful preparation, from chilling the dough to meticulously arranging the leaf-shaped cutouts on top, is a meditative process, allowing me to fully connect with the history behind each ingredient and each step. It’s a chance to slow down, to appreciate the time and effort that went into creating something truly special, something that tastes as much of history as it does of deliciousness.

This pie isn’t just for Thanksgiving; it’s a treat for any occasion. The vibrant colors of the filling make it a visual masterpiece, and the rich flavors and textures will leave everyone wanting more. Whether you're serving it warm with a scoop of vanilla ice cream or enjoying a slice at room temperature, this pie is a perfect blend of tradition and taste, a testament to the enduring legacy of early American cuisine and a delightful way to celebrate the harvest and the spirit of sharing.

Beyond the Recipe: A Reflection on Heritage

Making this pie is more than just following a recipe; it's an act of remembrance, a connection to the past. The very act of preparing this pie brings me a sense of peace and contentment. The aroma of the baking pie fills my kitchen with a warm, inviting fragrance, a sensory experience that transports me to a simpler time. It's a time when food wasn't just fuel; it was a symbol of community, a testament to ingenuity, and a reflection of the rich cultural exchange that shaped our nation's culinary heritage.

The ingredients themselves tell a story – the tart cranberries, a gift from the Wampanoag; the sweet apples, a successful introduction by the settlers; and the cornmeal, a staple that has been a part of American cooking for centuries. Each bite of this pie is a small journey through time, a reminder of the resilience and creativity of those who came before us. It's a reminder to cherish not only the delicious flavors but also the rich history woven into every ingredient and every step of the process.

I invite you to try this recipe, not just for the delicious result, but for the experience of connecting with the history and heritage embedded within it. More than just a pie, it's a story waiting to be tasted, shared, and cherished.

Sharing the Legacy: Passing on the Tradition

This pie isn't just about the past; it's also about the future. I plan on sharing this recipe, and the stories behind it, with my children and grandchildren. I want them to understand the importance of appreciating where our food comes from and the rich tapestry of cultures that have shaped American cuisine. Making this pie together will be a way to connect with them, to share my love of history and food, and to pass on the legacy of this unique and delicious recipe.

So, gather your ingredients, roll up your sleeves, and embark on this culinary adventure. It's more than just a pie; it's a celebration of history, community, and the timeless joy of sharing a delicious meal with loved ones. Enjoy!

Step-by-step

• Preparation For crust: Mix first 5 ingredients in processor. Add shortening and cut in until mixture resembles coarse meal. Blend in enough buttermilk by tablespoons to form dough that begins to clump together. Gather dough into ball; divide in half. Flatten each half into disk. Wrap each disk in plastic and chill 45 minutes. (Can be made 1 day ahead.)
• For filling: Position rack in lowest third of oven and preheat to 375°F. Coarsely chop cranberries with sugar and pumpkin pie spice in processor. Transfer mixture to large bowl. Add apples, currants and flour and toss well.
• Roll out 1 dough disk between sheets of waxed paper to 13-inch round. Peel off top sheet of paper; invert dough into 9 1/2-inch-diameter deep-dish glass pie dish. Peel off paper. Fold under overhanging dough to form double-thick edge. Crimp edge.
• Roll out remaining dough disk on lightly floured surface to 1/8-inch-thick round. Using 3-inch-long leaf cookie cutter, cut out leaves. Using knife, mark veins in leaves. Slightly mound filling in pie dish. Arrange leaves around edge of pie and all over top, overlapping decoratively. Brush pastry all over with buttermilk.
• Place pie on baking sheet. Bake 45 minutes. Cover pie with foil and continue baking until juices bubble thickly and crust browns, about 35 minutes more. Transfer pie to rack and cool 1 hour. Serve warm or at room temperature with ice cream.