PEACE OF PIE WITH CORNMEAL CRUMBLE

makes one 9” pie
 
Cornmeal is featured in both the crust and the crumble, adding a bit of texture to the medley of sweet and tart summer fruit.
 
Orange Cornmeal Pie Pastry (from Ken Haedrich) makes one 9" crust
 
7 tablespoons cold unsalted butter, cut into ½” pieces
3 tablespoons non-hydrogenated cold vegetable shortening, cut into ½’ pieces and frozen
1⅓ cups all-purpose flour
¼ cup fine yellow cornmeal
½ teaspoon salt
1 teaspoon sugar
1 teaspoon orange zest
¼ cup cold water
1½ teaspoons white vinegar or rhubarb shrub
 
Combine the cold water with the vinegar in a glass measuring cup and refrigerate.
In a large bowl, whisk together the flour, cornmeal, salt, sugar and orange zest. Use a bench scraper to cut the butter into the flour mixture, then cut in the shortening. Retrieve the cold water/vinegar from the fridge and sprinkle on the liquid, 1 tablespoon at a time, tossing the mixture with your fingertips. Add just enough additional water/vinegar so the dough pulls together. Turn the dough out onto a lightly floured sheet of parchment paper, knead it two or three times, shape it into a disc about 1/4" thick. Wrap in plastic and refrigerate for at least an hour before rolling out. When ready to roll out, lightly dust a sheet of parchment paper with flour. Roll out the pastry dough into a circle about 12” in diameter and 1/8” thick. Place the pastry into a 9” pie plate, roll the edges under and flute them decoratively. Return the pie shell to the refrigerator while you prepare the Cornmeal Crumble and the Fruit Filling.
 
Cornmeal Crumble (from Holly Ricciardi)
 
makes about 2 cups
 
⅓ cup sugar
1 teaspoon orange zest
½ teaspoon ground cardamom
½ teaspoon ground ginger
1¼ cups all-purpose flour
¾ cup fine yellow cornmeal
1 teaspoon baking powder
½ teaspoon salt
½ cup cold unsalted butter, cut into small pieces
1 large egg, beaten with a fork
 
In a medium bowl, whisk together the sugar, zest, spices, flour, cornmeal, baking powder and salt. Using a bench scraper, cut in the cold butter until the mixture forms coarse crumbs. Gradually add the beaten egg using a fork to incorporate it with the crumbs. Pinch the mixture together to form a crumble, cover with plastic wrap and refrigerate.
 
Preheat the oven to 400 degrees F.
 
Fruit Filling
 
6 cups of an assortment of berries and stone fruits, lightly rinsed, stems and pits removed, large fruit cut in chunks, well-dried on a paper towel
1 teaspoon fresh orange juice
1 cup sugar
½ teaspoon orange zest
4 tablespoons tapioca starch or cornstarch
pinch of salt
½ teaspoon ground ginger
 
In a large bowl, toss the fruit with the orange juice. In a medium bowl, whisk together the sugar, orange zest, tapioca starch (or cornstarch), salt and ginger. Pour the sugar mixture over the fruit and gently turn to combine using a rubber spatula.
Retrieve the pie shell from the fridge and set it on a parchment lined baking sheet. Scrape the fruit filling into the pie shell, smooth the top and place strips of aluminum foil around the edges of the pie to prevent overbrowning. Place a piece of parchment paper on top of the pie. (It will bake without the crumble to start.)
 
Bake the pie on the bottom shelf of the pre-heated 400 degree oven for 20-25 minutes, until the fruit begins to soften. Carefully remove the baking sheet with the pie from the oven, remove the parchment paper from the top and the aluminum foil strips from the edges. Sprinkle the cornmeal crumble over the pie. Return the pie to the middle shelf of the oven, reduce the oven temperature to 375 degrees, and bake for an additional 40-50 minutes, until the crumble is golden and juices bubble thickly around the edges of the pie. Let the pie cool completely before slicing. Cover and refrigerate any leftovers.