Buttermilk Pie in Cornmeal Pastry

"Post by request. An old-fashioned, southern pie."
 
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Ready In:
1hr 40mins
Ingredients:
16
Serves:
8
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ingredients

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directions

  • For Pastry: Sift together flour and salt; stir in cornmeal.
  • Cut in shortening until mixture resembles fine crumbs.
  • Stir in grated Cheddar cheese; sprinkle water over mixture gradually, mixing lightly with fork.
  • Shape into ball; flatten on lightly floured surface. Roll to about 1/8" thickness.
  • Line 9" pie pan; trim and flute edge. Fill and bake as directed below.
  • For Filling: Separate 3 eggs and set whites aside for use in meringue.
  • Beat yolks, adding sugar gradually.
  • Cut butter into flour; add buttermilk, lemon peel and juice. Fold in yolks.
  • Pour into 9" Cornmeal Pie Shell.
  • Bake in hot oven (425°F) 10 minutes; reduce temperature to 350°F and bake 20 to 25 minutes.
  • Cool.
  • To make meringue: Beat 4-5 egg whites in a large bowl with electric mixer on high, until foamy. Gradually add sugar, beating until stiff peaks form. (Amount of sugar actually used will depend on the humidity in the air).
  • Pile meringue lightly over cooled Butterrmilk filling.
  • Bake in moderate oven (350°F.) 12 to 15 minutes.

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Reviews

  1. Okay, the crust was really good on this! And I can't give it too bad a review because I added fresh peaches and that may be the reason that the filling did not set up. I will use the crust recipe again but not the filling...
     
  2. This is really good. It's a little sweet for my taste, but the crust is amazing. The meringue set up nicely and it looks very pretty. Probably wouldn't make again for myself, but to take to a gathering it definitely has appeal.
     
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