Double Apple Pie With Cornmeal Crust

Don't miss the apple jelly in this incomparable pie recipe - it adds extra richness to the baked pie juice. It also reduces the haze that sometimes occurs when making apple pie fillings with added flour.
Preheat the oven to 425 degrees. Peel and core apples; cut into 1/2-inch thick slices. Place the apples in a large bowl. Add the following 7 ingredients. Let stand for 30 minutes, stirring gently from time to time.Place 1 circle of cornmeal dough on a lightly floured sheet of waxed paper; lightly dust the dough with flour. Cover the top with another sheet of waxed paper. Roll out the dough about 1/8 inch thick (about 11 inches wide).Remove and discard the top sheet of waxed paper. Starting at 1 edge of the dough, wrap the dough around the rolling pin, separating the dough from the bottom sheet of waxed paper as you roll it out. Remove the bottom sheet of waxed paper. Place the rolling pin on a 9-inch glass pie dish and roll out the dough into the pie dish. Gently squeeze the dough onto the pie dish.Stir in the apple mixture; leave in 1 tablespoon of the juice. Spoon the apples onto the cake, arrange them tightly, and arrange them in a mound in the center. Pour the remaining juice over the apples in a bowl. Sprinkle apples with 3 tablespoons of sugar; sprinkle with butter.Roll out the remaining circle of cornmeal cake batter as directed in Step 2, rolling out the dough about 1/8 inch thick (13 inches wide). Remove and discard the waxed paper and place the dough on top of the filling; fold in the edges, compacting the cake, and squeeze. Lightly brush the top of the pie, excluding the fluted edges, with the remaining 1 tablespoon of apple juice; sprinkle with 1 teaspoon of sugar. Place the cake on a jelly roll tin. Cut 4-5 slots in the top of the cake to allow steam to escape.Bake at 425 ° C on the bottom rack of the oven for 15 minutes. Reduce the oven temperature to 350 ° C. Transfer the pie to a medium oven rack and bake for 35 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake for another 30 minutes, or until the juice thickens and bubbles, the crust is golden brown, and the apples are tender if you poke them through the slots in the cake with a long wooden stick. Transfer to a wire rack. Cool 1 1/2 to 2 hours before serving. Serve with brandy-caramel sauce.