Apple Pie With Cornmeal Crust And Caramel Brandy S

Name: Apple Pie With Cornmeal Crust And Caramel Brandy Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Apple Filling; 4 1/2 lbs granny smith apples (or Braeburns); 1/4 cup flour; 2 tablespoons apple jelly; 1 tablespoon lemon juice; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1/4 teaspoon nutmeg; 1/3 cup sugar; wax paper; 3 tablespoons sugar; 1 tablespoon butter, cut into pieces; 1 teaspoon sugar; Cornmeal Crust Dough; 2 1/2 cups all-purpose flour; 1/4 cup yellow cornmeal; 2 tablespoons sugar; 3/4 teaspoon salt; 3/4 cup butter, cold, cut into pieces; 1/4 cup shortening, cold, cut into pieces; 8 -10 tablespoons apple cider, chilled; Caramel-Brandy Sauce; 1 cup whipping cream; 1 1/2 cups brown sugar; 1/4 cup butter; 2 tablespoons brandy; 1 teaspoon vanilla extract

Bake this irresistible Apple Pie With Cornmeal Crust And Caramel Brandy Sauce at home. Made with Apple Filling, granny smith apples, flour and apple je…

This Apple Pie With Cornmeal Crust And Caramel Brandy Sauce relies on simple, everyday ingredients such as apple filling, flour, apple jelly and lemon juice. It comes together quickly and makes 4 servings, at about 1785 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Apple Pie With Cornmeal Crust And Caramel Brandy Sauce delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

Apple Filling
4 1/2 lbs granny smith apples (or Braeburns)
1/4 cup flour
2 tablespoons apple jelly
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/3 cup sugar
wax paper
3 tablespoons sugar
1 tablespoon butter, cut into pieces
1 teaspoon sugar
Cornmeal Crust Dough
2 1/2 cups all-purpose flour
1/4 cup yellow cornmeal
2 tablespoons sugar
3/4 teaspoon salt
3/4 cup butter, cold, cut into pieces
1/4 cup shortening, cold, cut into pieces
8 -10 tablespoons apple cider, chilled
Caramel-Brandy Sauce
1 cup whipping cream
1 1/2 cups brown sugar
1/4 cup butter
2 tablespoons brandy
1 teaspoon vanilla extract

1
Preheat oven to 425u00b0F Peel and core the apples, cut into thick wedges. In a large bowl mix together the first 8 ingredients: apples, flour, apple jelly, lemon juice, cinnamon, salt, nutmeg and sugar. Let stand for 30 minutes gently strirring every few minutes.
2
Prepare the cornmeal crust. Stir together flour, cornmeal, sugar and salt into a large bowl. Cut butter and shortening into the flour mixture with pastry blender or fork until it resembles small peas. Mound the mixture into side of bowl. Drizzle half of the apple cider along the edge of the mixture in bowl. With fork gently toss a small amount of flour mixture with cider until dry ingredients are moistened. Repeat procedure with remaning cider and flour mixture. Gently gather dough into flat disks. Wrap in plastic and chill for 1 to 24 hours.
3
Roll out one disk of dough into 1/8 inch thickness between two floured pieces of wax papers. Remove and discard top sheet of wax paper and place dough over a 9 inch glass pie plate removing the other sheet of wax paper.
4
Stir apple mixture and reserve 1 tablespoons of juice. Spoon apples into crust, packing tightly and mounding in the center. Sprinkle apples with 3 tablespoons of sugar and dot with butter.
5
Roll out the other disk of dough as directed before and place over filling. Fold edges under, sealing to bottom crust and crimp into fluted edges. Brush pie with reserved juice and sprinkle with sugar. Place pie on a jelly roll pan. Cut slits on top of pie to allow steam to escape.
6
Bake at 425 F on lower oven rack for 15 minutes. Reduce heat to 350 F and move pie to the middle oven rack. Bake for 35 more minutes. Cover with aluminum foil to prevent crust from over browning and bake 30 more minutes. Pie is done when juices are thick and bubbly and crust is golden brown. Remove to wire rack to cool.
7
Prepare the caramel-brandy sauce. Bring whipping cram to a light boil in large saucepan; stirring occasionally. Add the sugar; stirring occasinally for about 4-5 minutes until mixture is smooth. Remove from heat add butter, brandy and vanilla and allow to cool.
8
Serve the apple pie with the caramel-brandy sauce.

1785

kcal

Calories

Fat

287

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: Apple Filling, 4 1/2 lbs granny smith apples (or Braeburns), 1/4 cup flour, 2 tablespoons apple jelly, and more.

Yes, Apple Pie With Cornmeal Crust And Caramel Brandy Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
1785 kcal
Category
Baking & Desserts

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