From my story, “The Apples, The TV, and Me”
½ cup yellow cornmeal
1 ½ tbsp granulated sugar
1 tsp molasses
½ tsp salt
6 tbsp (1 stick) chilled butter or butter substitute (like Earth Balance), chopped into small cubes
1 egg, beaten
Approx 5 to 6 tsp water
Prepare an 8” x 8” earthenware or Pyrex baking dish by buttering lightly.
Ice Cream – to be served on the side.
In a large bowl, combine the flour, cornmeal, sugar, salt, and butter. With a fork, mash the ingredients together until the butter is the size of small peas and the combined ingredients are dry and crumbly.
In a small dish, whisk together the beaten egg and the molasses. Stir into the dry ingredients. Add the water, a couple of teaspoons at a time until the mixture is slightly moist and holds together when pressed with your fingers.
Turn out the dough onto a large piece of plastic wrap. Using the wrap, lightly squeeze the dough into a flattened disc. Refrigerate for 30 minutes.
4 to 6 apples, peeled, cored, and sliced (approximately 4 cups)
Grated rind and juice of one lemon
1 tbsp Frozen Concentrated Orange Juice
1 tbsp maple syrup
½ tsp cinnamon
1/8 tsp ground ginger
1/8 tsp clove
1/8 tsp nutmeg
Combine ingredients in a large bowl, toss to combine.
On a generously floured board, roll the chilled dough to slightly less than ½” thick. Using a floured knife, cut the dough into 3” triangles.
Transfer the apples into the prepared baking dish, distributing them so they are in an even layer. Top with the dough triangles, overlapping the triangles so that they cover most of the apples.
(Optional step: brush the dough lightly with cream or water, and sprinkle with sugar.)
Bake in a pre-heated 375˚F oven for 40 to 45 minutes or until the apples are cooked through, and the crust has browned lightly.
Allow the pan dowdy to sit for approximately ten minutes before serving.