The Pie Recipes

Ingredients

• 1¾ cups all-purpose flour
• ½ cup stone ground yellow cornmeal
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• ½ cup dark brown sugar
• zest from 1 small lemon
• 8 oz. (2 sticks) cold, unsalted butter cut into ½” pieces
• 1 large egg, beaten with a fork
• 3 (1½ pounds) Rome or Honeycrisp apples, peeled, cored, sliced in ½” chunks (4 cups)
• 3 (1½ pounds) Bartlett pears, ( ripe but firm) peeled, cored, sliced in ½” chunks (4 cups)
• 1 cup fresh cranberries, coarsely chopped
• 1 tablespoon fresh lemon juice
• 1 tablespoons fresh orange juice
• ⅓ cup dark brown sugar
• pinch of kosher salt
• ½ teaspoon of cinnamon
• ¼ teaspoon cardamom
• 1 tablespoon cornstarch
• ½ cup all-purpose flour
• ½ cup cornmeal
• 2 tablespoons granulated sugar
• ¼ cup dark brown sugar
• ¼ teaspoon kosher salt
• ½ teaspoon cinnamon
• 4 oz. (1 stick) cold, unsalted butter, cut into ½” pieces
• 1 cup pecans, halves and pieces, toasted and cooled